Kesaria Thandai


15 almonds

2 tsp aniseed

2 tsp poppy seeds

8 cardamom pods

12 tsp sugar

2 tsp peppercorns

2 tsp cumin seeds

300 ml water

400 mil milk

4 tsp crushed ice

Saffron – a pinch


Grind all the spices with the almonds separately. Blend together in a large bowl and add water, milk and saffron. Strain through muslin cloth until the liquid is smooth and serve cold.

Executive Chef, Swapnadeep Mukherjee, The Metropolitan Hotel & Spa.

Thandai Kulfi 


Milk (Full cream) – 2 liter

Almond – 20 gm

Pistachio – 20 gm

Green cardamom – 4-5 no.

Thandai syrup – 150 gm

Sugar – optional


* Heat milk in a heavy bottom pan on slow heat

* Add crushed green cardamom and simmer till reduced by half

* Strain and put on fire again on slow heat

* Continue stirring and scraping the sides to avoid burning

* Now add blanched, skinned and slivered almonds and pistachio

* Reduce further till it is reduced to 1/3rd.

* Take off fire. Cool and add thandai syrup. Mix thoroughly

* Add in moulds and refrigerate till set

* Demould, serve chilled and garnish with nuts

Thandai dark chocolate truffles



Avantii Deshpaande, PCOS and Gut Health nutritionist



Almonds 50g (1/2 cup)

Pistachio 30g (1/4 cup)

Cashews 30g (1/4 cup)

Melon seeds 20g (1 tbsp)

Peppercorns 2-3 nos

Cardamom powder 1 pinch

Saffron 2-3 strands

Gulkand (preserved rose petals) 50g

Fennel seeds 2 tsp


* Add the dry fruits to a blender jar, pulse it to make a coarse powder.

* Add peppercorns, fennel seeds, cardamom powder, saffron to this and grind to make a coarse powder.

* Transfer the contents to a bowl, add gulkand to this and make a dough

* Divide the mixture into approx 6 balls.

* Melt a dark chocolate (compound or 70% dark chocolate) and roll each ball in this melted chocolate to coat it well.

* Place it in the deep freeze on a plate for 10-15 mins and allow it to set.

* Serve the truffles as a dessert and enjoy your festival of colors.

(Courtesy: Hindustan Times)


Image courtesy of (Images courtesy: Hindustan Times)

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