Holi would not be complete without thandai-a blend of nuts, spices and rose petals. Check out Tina Naidu’s delicious thandai chia recipe.
Being in the healthcare field and going through my own struggle with weight and food, thanks to a family history of diabetes, heart disease and hypertension, my love and passion for fitness, health, and wellness has evolved over years. On Instagram, I share a lot about my journey in the hope that it will help at least one person in their own journey. In the process I have connected with several people with similar struggles and stories – and that motivates me even more.
I was an overweight kid well into my teens. I lost my grandpa to a stroke when I was two years old. My dad suffered a stroke a little over 10 years ago, but has recovered fairly well. These incidents pushed me to make lifestyle changes to hopefully set me up for a healthier future. It took me a while to find a balance and a better way to make my habits more consistent and sustainable. It took time and patience, and a lot of trial and error.
Along with some fitness tips and routines on my page, I focus on sharing nutritious and wholesome meals as that is key to fitness and health.
Holi, “the festival of colors,” brings back a flood of memories from my childhood in Mumbai. I remember the eve of Holi – known as Holika Dahan or Choti Holi – when friends and families used to come together and light a bonfire signifying the triumph of good over evil. Our parents and grandparents reminded us to let go of the past or any negativity, forgive (“kill the evil in the fire”), find the good within and around us, and move forward to welcome the spring.
The following day, we would spend most of our day smearing color on, and throwing water balloons at, each other while dancing away to some Bollywood songs. The already vibrant city of Mumbai felt even more vibrant with colors, smiles, and music.
Of course, this celebration is not complete without thandai. It is a blend of nuts, fragrant spices and rose petals, usually mixed with cold milk to cool us down. This recipe is inspired by those flavors along with a healthy twist. Turning this into chia pudding packs in omega 3, antioxidants, fiber, iron, protein, etc. with just the right amount of sweetness.
Thandai Chai Pudding Recipe
INGREDIENTS
- 2.5 tbsp almonds
- 2 tbsp cashews
- 1 tbsp pistachios
- 2 tbsp dried rose petals
- 1 tbsp fennel seeds
- 1 tsp whole black peppercorns
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- A pinch of saffron
- 5 to 6 dates (Adjust according to your sweetness. You can add it to the thandai mix now or later when preparing the chia pudding. You can also can use honey or sugar instead)
- 2 cups oat milk (or nut milk, or milk of your choice. I like the creaminess of Oatly Milk)
- 4.5 to 6 tbsp chia seeds (I use 1.5 to 2 tbsp chia seeds per jar). Use 2 tbsp per jar for a firmer pudding
- Thandai mix
METHOD TO MAKE THANDAI CHAI PUDDING
- Soak the nuts (almonds, cashews, & pistachios) overnight or about 5 to 6 hours.
- Drain the water and remove any skin.
- Blend all the ingredients. (You can make this mix ahead of time and use as needed, or let it sit in the refrigerator for 30 minutes for all the delicious flavors and aromas to settle in. Depending on the jars available, you can make about 2 to 3 servings of chia pudding with this. You will need 2 or 3 small mason jars).
- Blend the thandai mix and milk (you can add the dates here if you had not previously add them to the thandai mix – or use honey or sugar instead).
- Pour into little mason jars and stir in the chia seeds. Let it sit in the refrigerator overnight. Enjoy chilled. Garnish with dried rose petals and pistachios.
These stay good in the refrigerator for about 4 to 5 days.
For more details, visit Tina Naidu on Instagram @fit2frolic
Also check out this cool treat.
