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Recipes: Easy-to-make cocktails for Holi

March 27, 2021 09:33 IST
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Colourful, cool Holi drinks by Sanket Thakur, Food and Beverage Manager at The Resort, Mumbai.

Photograph: Kind courtesy The Resort

Kiwi Thandai

Serves: 2


  • 2 cups water 
  • 1 cup pureed kiwi
  • 4 cups warm milk
  • 6-8 almonds, blanched and chopped
  • 2 cloves
  • 1 small green elaichi or cardamom
  • 2 small pieces stick or dalchini or cinnamon
  • ¼ tsp saunth or ginger powder
  • Few drops of gulab jal or rosewater
  • 1 cup sugar, reduce as per taste


  • In a pot, bring the water to a rapid boil over high heat. Keep aside.
  • In a mortar, add the almonds and kiwi paste, along with a few tsp of warm milk.
    Keep grinding this mixture with the pestle until you get a fine paste.
    Using your palm, squeeze the paste and collect the liquid in a bowl.
    Repeat this process a few more times, until all that is left behind are fibres and nut meal. Discard this residue.
  • In a spice grinder or mixer, grind the cloves, eliachi and cinnamon into a fine powder.
  • In a large bowl mix the the water, warm milk and the liquid from the mortar.
  • Add the powdered cloves etc and the ginger powder, and give it a good mix.
    Add few drops of rose water and sugar. Stir till the sugar dissolves.
  • Refrigerate this mixture and serve chilled in tall glasses.

Whiskey-Spiked Thandai

Serves: 2


  • 45 ml whiskey
  • 250 ml warm water
  • 30 gm badam or almonds
  • 20 gm pistachios
  • 2 tsp khus khus or poppy seeds
  • 30 gm melon seeds
  • 2 tsp gulkand or rose petal jam, easily available in grocery stores or online 
  • 1 tsp saunf or fennel seeds
  • ½ tsp kali mirch or black peppercorns
  • 3 to 4 green elaichi or cardamom
  • Few strands of kesar or saffron
  • 100 gm sugar
  • 1 glass chilled milk
  • Ice cubes


  • In a deep bowl pour in the 250 ml warm water.
    Add the almonds and black pepper and let it soak in the water for 2 hours.
    Once it is well soaked, skin the almonds and put it in a blender.
    Add the black pepper along with the water and blend together.
    Add the cardamom and saffron and blend again till it all becomes a fine paste.
    Now add into the blender the pistachios, poppy seeds, melon seeds, gulkhand, saunf, sugar and chilled milk.
    Blend till you get a smooth consistency.
  • Shake well and pour in pretty tall copper glasses. Or attractive high-ball glasses.
    Add the whiskey and top it up with ice. Serve chilled.
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