Aromatic Lassi

~ Happy Holi - 2 ~

Little Food Junction wishes all its readers a very Happy Holi !!!

India celebrates Holi today - the festival of color, prosperity and  love .

While my lil one is gearing up for wafting and smearing tons of color 

on her friends and collecting her Holi paraphernalia ( boxes of aromatic 

herbal pigment Gulal, water gun n still filling some tiny water ballons)

 for the celebrations in the apartment lawn after some time, I've squeaked
  out a few minutes to share with you our Holi breakfast today .

There was still some aromatic thandai powder left in the box after 
baking the Thandai Cake , so before lil one started with all fun I had
 to make sure to fill something yummy in her little tummy !!!!!! 

In most of the Indian families the celebrations had started yesterday , 
by lighting a big bonfire and offering some sheaves of new harvest and 
colorful pigments to the mythical deity of fire - Agni. Our first smear of 
the red Gulal pigment today was again a part of the deity offering . 

Thandai Lassi 
( with the goodness of oats)

Lassi or yogurt smoothies is one of the most loved tradional 
beverages . It is usually made in the summer season by blending 
together curd , sugar and spices . This version has  zing of the 
aromatic Indian flavors and a goodness of Quaker Oats .

Ingredients 
1 1/2 cup curd , 2 tbsp premix Thandai powder, 3 tbsp Quaker Oats , 
2 tbsp powdered sugar, 1/4 cup milk, 1 cardamom powdered coarsely, 
3-4 strands saffron, 4-5 ice cubes , 1 tbsp chopped nuts (opt)a few 
dried rose petals and flaked pistachios. 

Method
Cook oats in milk for 2 mins and cool for a couple of  minutes.
Blend together cooked oats , thandai powder, sugar , cardamom
 saffron and 2 tbsp curd till smooth . Mix in the remaining curd 
and ice cubes and  whisk for another 30 secs. Add in chopped nuts
 (opt) and pour  in glasses . Garnish with some saffron, flaked 
pistachios and dried rose petals. Serve .

(adjust sugar as per  liking and the sweetness of the Thandai premix)