There’s nothing like a recent glass of chilled Thandai on Holi! However, if you’re keen to take some steps ahead and impress your visitors along with your culinary expertise, the flavour of thandai will be in your ice cream, cheesecake or perhaps a galette. How? The most effective cooks from the trade are right here to assist!

1.Thandai Rabdi Ice Cream

By Chef Nitin Mathur, Taj Santacruz Mumbai

Components: 1 cup Rabdi, 1/2 cup Thandai combination, 2 tablespoon gelatine, 1/2 cup sugar, 2 pinch saffron, 2 tablespoon milk, 1/3 cup recent cream, 1 tablespoon rose water, 1 tablespoon rose essence, rose petals for garnish (as wanted), pistachios for garnish (as garnish)

• Make a clean paste of the next –  soaked almonds, a handful of cashews, a tablespoon of melon seeds, a tablespoon of poppy seeds, 2-3 cardamoms, a tablespoon of fennel seeds, a tablespoon of pistachios, ½ tablespoon of black pepper. Grind every little thing collectively right into a paste.

• Additional, in a mixing bowl mix the next – 1 cup of rabdi (decreased 1-litre milk with 2 tablespoons of sugar), 1/2 cup of thandai combination, a pinch of saffron soaked in 2 tablespoons of milk, 1/3 cup of recent cream, 1 teaspoon of rose water, a teaspoon of rose essence and 2-3 tablespoon of sugar. Combine every little thing properly.

• In a small bowl, take a tablespoon of gelatine and blend it with 2 tablespoons of scorching water. Proceed to combine this bloomed gelatine within the rabdi combination.

• Now pour this thandai-rabdi combination into the container and depart it to set within the freezer for 6-8 hrs.

• Scoop it with a scooper and garnish with pistachios and saffron/ Kesar.

• Serve chilled garnishing with rose petals for a pleasant expertise

2. Thandai Cheesecake

By Chef Sundeep Nunes, Pastry Chef, Renaissance Mumbai Conference Centre Resort

Components: Gujiya candy – 15 pcs, Cream cheese – 1300 gms, Amul cream – 1000 gms, Eggs – 10 nos, Corn flour – 50 gms, Castor sugar – 600  gms, Vanilla extract – 10 gms, Salt – 4 pinch, Thandai Syrup – 300  gm

• Begin with making a cheesecake base by crushing Gujiya with a rolling pin

• Line the ring with parchment paper on a small tray, put crushed gujiya crumble and unfold then press to make a skinny base.

• Move from the oven to make dry and crisp. Take away and let it quiet down.

• To make a cheesecake combination, use the creaming methodology, combine cream cheese, cornflour, sugar, vanilla and salt collectively to clean consistency. Add eggs regularly mixing, to keep away from lumps. Lastly, add Thandai Syrup and Amul cream (regularly mixing).

•  Pour the combination over the Gujiya base and bake at 160 levels for round 35 to 40 minutes in a water bathtub, until the skewer comes out clear.

• Embellish as required and serve.

3. Thandai Apple Galette

By Govt Chef Merajuddin Ansari, 4 Factors by Sheraton Navi Mumbai


For the pastry: 1 cup all-purpose flour plus extra for dusting, 2 tablespoons granulated sugar, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 stick butter (reduce into 1/2-inch items and chilled), 3 tablespoons ice water, 1 massive egg yolk combined with 2 tablespoons of water

For the filling: 125g ricotta, 3 tablespoon Thandai spice combine 2 tbsp. sugar, 2 massive apple or 3 small ones, peeled, seed eliminated, sliced into 1/4 inch wedges, 1 tbsp. brown sugar,  2 tbsp. pistachio mud, Thandai spice combine, 5-6 almonds, blanched and peeled, 3-4 pistachio, blanched and peeled, 2-3 cashew nuts, soaked, 1/2 tsp. fennel seeds, 1 tsp. magaz (melon seeds) (soaked), 1/2 tsp. poppy seeds (optionally available)(soaked), 1/8 tsp cardamom powder or two recent cardamom pods crushed (pores and skin eliminated), 3 black peppercorns

Observe: Soak all of the issues underneath Thandai spice combine for a minimum of an hour

• Earlier than you begin with the recipe, preserve your flour and cut-butter within the freezer for 15-20 minutes.

• Pulse the flour, sugar, baking powder and salt in a meals processor. Add the butter and preserve pulsing until you get pea-size crumbs. It would not should be constant pea-size throughout.

• Sprinkle within the chilly water and pulse simply till the dough is moistened. You do not need to pulse an excessive amount of at this level.

• Flip the crumbs onto a piece floor and produce them collectively right into a disk. Wrap the pastry in plastic and chill for half-hour.

• On a piece floor unfold out parchment paper and flour it properly. Roll out the pastry on it to an 11 inch spherical, about 1/4 inch thick. Switch the pastry together with the parchment paper to a baking tray. Chill for quarter-hour.

• In the meantime, grind all of the substances underneath spice combine.

• Stir the Thandai spice combine and sugar with ricotta and preserve apart. You would possibly need to add some extra sugar primarily based on choice. Unfold out the ricotta on the pastry and prepare the apples barely overlapping. Fold up the pastry over the apples, leaving many of the apple uncovered.

• Brush the pastry with the egg wash. Sprinkle the tart evenly with 1 tablespoon of brown sugar and pistachio mud. Freeze the tart till strong for a minimum of 4 hours or ideally in a single day.

• Preheat the oven to 190°C (375°F). Bake the tart instantly from the freezer for 1 hour (my oven has been performing all bizarre recently!) or till the pastry is deeply browned.

• Let it cool on a cooling rack. Serve with a sprinkle of pistachio mud or salted caramel.


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