Name: Special Thandai Pudding recipe by Abhipsa Saran at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: For thandai; Milk - 2 cups; Sugar- 6tbsp; Thandai masala- 6tbsp; For Thandai masala; Cashew- 20; Almond- 20; Pistachio - 20; Melon seed- 5tbsp; Poppy seed- 1tbsp; Saunf- 1tbsp; Black pepper - 10; Dried rose petals- 15 to 20; Saffron- few strands; For pudding; Thandai- 2 cups; Agar agar- 4tbsp; China grass; Milk- 6tbsp

Ingredients Serving: 4

For thandai
Milk - 2 cups
Sugar- 6tbsp
Thandai masala- 6tbsp
For Thandai masala
Cashew- 20
Almond- 20
Pistachio - 20
Melon seed- 5tbsp
Poppy seed- 1tbsp
Saunf- 1tbsp
Black pepper - 10
Dried rose petals- 15 to 20
Saffron- few strands
For pudding
Thandai- 2 cups
Agar agar- 4tbsp
China grass
Milk- 6tbsp

Instructions

Heat pan add cashew, almond, pistachio and melon seed. In low flame roast for few minutes. Then add fennel and black pepper, fry roast for a couple of minutes. At last add poppy seeds and roast for some more time. Be careful...High flames may damage the aroma of the spices. Let it cool down completely. Add rose petals and saffron to the dry roasted spices. And make a smooth powder. You can store this masala in dry and air tight container in fridgefor a long time.
Heat milk in a pan. Let it boil. Then add sugar. Stir continuously so that the sugar dissolves. Then add the prepared thandai masala and cook for another 4 to 5 mins. Then switch off the gas and allow thandai to cool down to room temperature.
Heat milk in a bowl and add agar-agar (china grass). Stir and allow the agar-agar to melt. Then add to the already prepared thandai. Cook thandai mixed with agar-agar for 3 to 5 mins. Then pour in 4 bowls. Let it cool downo room temperature. Then keep in fridge to set for 1 and half hours to 2 hours. Thandai pudding is ready to serve.

Similar Recipes