Holi Hai! Cool Down with Chef Sanjay Sharma’s Exotic Mango Thandai (and More!)

Holi is here, and the vibrant colors are flying! But amidst all the revelry, it’s essential to stay cool and refreshed. And what better way to do that than with a delicious, chilled Thandai? This year, we’re taking it up a notch with an exotic twist, courtesy of Chef Sanjay Sharma, the esteemed Head of School at the School of Culinary Excellence at Vedatya.

Chef Sharma brings us a delightful Mango Thandai, a perfect fusion of traditional flavors and the tropical sweetness of mango. It’s the ideal drink to welcome the summer heat and celebrate the joyous spirit of Holi.

“The tropical twist of adding mango with Thandai adds a sweet, tangy element which makes it a perfect drink for ‘Holi’,” says Chef Sharma.

So, ditch the sugary sodas and embrace this refreshing concoction that’s not only delicious but also packed with the goodness of nuts and spices.

Ingredients:

• Mango pulp: 200 g (fresh or canned)
• Milk: 240 ml (Almond milk for vegan)
• Sugar: 3 tbsp (Adjust to taste)
• Almonds: 150 g
• Cashews: 75 g
• Pistachios: 75 g
• Cardamom pods: 4-5 no
• Fennel seeds: 1 tbsp
• Saffron strands: a pinch (optional)
• Rose water: 1 tsp (optional)
• Ice cubes: for serving

Instructions:

• Prepare the Thandai Mix: Soak the almonds, cashews, and pistachios in warm water for 3-4 hours. Then, grind them into a smooth paste with fennel seeds, cardamom, and a bit of milk. This is your base Thandai mix.
• Blend the Mango Magic: In a blender, combine the mango pulp, the prepared Thandai mix, and sugar. Blend until smooth.
• Add the Milk and Flavor: Pour in the remaining milk and mix well. If you desire, add saffron strands soaked in warm milk and a touch of rose water for an extra layer of fragrance.
• Chill and Serve: Adjust the consistency to your liking, chill for an hour, and then serve over ice. Garnish with pistachio slivers or mint leaves for a festive touch.

Chef Sharma also shares two delightful variations that cater to different palates:

• Chocolate Thandai: For the chocoholics among us, simply replace the mango pulp with your favorite chocolate. Use the same Thandai mix and garnish with chocolate chips for a decadent treat.
• Cucumber & Mint Thandai: If you’re looking for a lighter, more refreshing option, especially after those rich Holi treats, swap the mango pulp with freshly peeled and grated cucumber and add some chopped mint. This variation is perfect for those who are health-conscious and want a cooling drink.

Chef Sharma’s Tips for the Perfect Thandai:

• Don’t be afraid to adjust the sugar according to your taste.
• Using fresh mango pulp will enhance the flavor.
• For a richer flavor, soak the nuts overnight.
• The base Thandai mix can be made ahead of time, and stored in the fridge.

This Holi, make your celebration even more special with these delicious and refreshing Thandai recipes from Chef Sanjay Sharma. Whether you choose the exotic Mango, the indulgent Chocolate, or the refreshing Cucumber & Mint, you’re sure to have a hit on your hands.

Wishing you a vibrant and flavorful Holi!