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Saturday, April 5, 2008



Creamy, smooth and heavenly.

Cooking Time : 10 mins.
Preparation Time : 15 mins.

Serves 8.


1 litre full fat milk
one and a half cups sugar
one-by-four that is ¼ cup cornflour
one and a half cups (300 grams) fresh cream
a few saffron strands

To be ground finely for the thandai flavouring:
quarter cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
half teaspoon cardamom (elaichi) powder
20 nos. white peppercorns


1. Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
2. Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
4. Add the sugar and simmer for 5 minutes.
5. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
6. Remove from the fire and allow it to cool completely.
7. Strain the mixture through a strainer.
8. Add the cream and dissolved saffron to the milk mixture. Mix well.
9. Pour the mixture into a shallow dish, cover and freeze till slushy.
10. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
11. Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.

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