Thandai is the quintessential drink associated with Holi, the festival of colors. The combination of saffron, rose, cardamom and the nuts, seeds and spices creates sheer magic, and I am always looking for new ways to enjoy this delicious mix. Last year, we made Thandai Overnight Oats and this year, we’re giving Thandai a parfait twist along with the most delicious and addictive Indian-spiced granola (you’ve been warned)!
This is the perfect make-ahead festive breakfast and also a great healthy-ish Holi treat! Make the Thandai Yogurt and the granola and assemble when serving. Get creative with your toppings and add colorful fruits and berries for that special festive touch.
As always, send me a picture and tag me and #thedancingcookbook whenever you try this one – I absolutely love seeing your creations! Happy Holi! 🙂
Thandai Parfait with Indian-Spiced Granola
The traditional Indian Thandai gets a parfait twist along with the most addictive Indian-spiced granola, making it the perfect healthy-ish festive breakfast or dessert! A great make-ahead recipe to indulge in guilt-free this Holi!
Ingredients
Thandai Yogurt
- 1 cup Greek Yogurt
- 3 tbsp Thandai Powder
- 1 tbsp Maple Syrup/sweetener of choice
Indian Spiced Granola
- 1.25 cup rolled oats
- 1 tbsp Cardamom Powder
- 1 tsp Cinnamon Powder
- 1 tsp Nutmeg Powder
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/4 cup Shredded Coconut
- 1/4 cup Pistachios, coarsely chopped
- 1/4 cup Almonds, coarsely chopped
- 1/4 cup Black Raisins
- 1/4 cup Coconut Oil/Neutral Oil
- 2.5 tbsp Maple Syrup
- Berries/Fruits of Choice
- Pistachios, roughly chopped (garnish)
- Rose Petals (garnish)
Instructions
- Thandai Yogurt: To a bowl, add the yogurt and whisk until smooth. Then add in the thandai powder and sweetener and mix to combine. You can already transfer to serving glasses/bowls, cover and refrigerate.
- Indian-Spiced Granola: Preheat oven to 350 F. Mix the dry ingredients in a bowl, and the vanilla, oil and maple syrup to another bowl.
- Add the dry ingredients to the oil mix and toss well. Spread onto a baking tray lined with parchment paper and bake for 15-20 mins.
- Mid-way, remove tray and add the shredded coconut, place back in the oven and bake.
- Assembly: Start with the granola at the bottom, then layer on your fruits and top with the yogurt. If using tall serving glasses/jars, repeat the layers.
- Top with choppped pistachio, rose petals and more granola. Dig in!
Notes
All the toppings can be prepped ahead. Assemble only when serving to prevent the granola from getting soggy.