Thandai Rabri in Tart

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Thandai Rabri in Tart


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 8 Hr 0 Min

Total Time : 9 Hr 0 Min


Serves : 4
  • 10-12 piece digestive biscuits

  • 1 cups rabri

  • 1/2 cups thandai mixture

  • 2 tbsp gelatin

  • 1/2 cups sugar

  • 4 tbsp butter

  • 2 pinch saffron

  • 2 tbsp milk

  • 1/3 cups fresh cream

  • 1 tbsp rose essence

  • 1 tbsp rose water

  • 5-6 nos rose petals for garnishing

  • 4-5 nos chopped pistachios for garnish


  • For the base, take Digestive Biscuits crushed 1 cup, melted butter 4 tablespoon and 1 tablespoon of sugar. In a mixing bowl, mix everything together. Place a tart pan with removable bottom and grease it with butter a little. Spread the mixture of biscuits crumbs over it and up sides and press with the fingers to set. Place it in the refrigerator for sometime.
  • Make a smooth paste of soaked almonds, a handful, cashews a handful, a tablespoon of melon seeds, a tablespoon of poppy seeds, 2-3 cardamoms, a tablespoon of fennel seeds, a tablespoon of pistachios, 1/2 tablespoon of black pepper. Grind everything together into a paste.
  • Now, in a mixing bowl blend, 1 cup of rabri (reduced 1 liter milk with 2 tablespoon of sugar), 1/2 cup of Thandai mixture, a pinch of saffron soaked in 2 tablespoon of milk, 1/3 cup of fresh cream, 1 teaspoon of rose water, a teaspoon of rose essence and 2-3 tablespoon of sugar. Mix everything well. In a small bowl, take a tablespoon of gelatine and mix it with 2 tablespoon of hot water. Mix this bloomed gelatine in the rabri mixture.
  • Now pour this Thandai Rabri mixture in the set biscuit base and garnish with pistachios and saffron/kesar. Let it set covered in the refrigerator for 6 hours or overnight.
  • Serve chilled garnishing with some rose petals over it.
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