Tomorrow is Holi which means it's also the time for the original Indian milkshake - the thandai. The drink marks our transition from spring to summer. With poppy seeds and melon seeds and a whole lot of nuts and spices, the end result is meant to have a cooling effect. There are many fans of the original thandai but I've never been a fan - mostly, the colour and flavour of saffron never sits right with me.
So this year for holi, I'm shaking things up a bit. This version has most of the traditional thandai ingredients except I got rid of saffron. And I added two blue ingredients: blue poppy seeds instead of the white ones, and butterfly pea flower instead of the traditional rose petals.
The end result is smoother than your regular thandai and while it didn't turn out to be blue, it's a very pretty shade of white. The recipe is easy enough for you to make in time for Holi tomorrow. Enjoy the festival of colours, and the drink. Here's the recipe.
1 tbsp blue poppy seeds