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Thandai Rabri in Tart

Thandai Rabri in Tart

Cooking Time

Preparation Time : 60

Cook Time : 480

Total Time : 540

Ingredients

Serves 4

  • Digestive Biscuits 10-12 piece

  • Rabri 1 cups

  • Thandai mixture 1/2 cups

  • gelatin 2 tbsp

  • Sugar 1/2 cups

  • butter 4 tbsp

  • saffron 2 pinch

  • milk 2 tbsp

  • fresh cream 1/3 cups

  • rose essence 1 tbsp

  • rose water 1 tbsp

  • rose petals for garnishing 5-6 nos

  • chopped pistachios for garnish 4-5 nos

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    Serve chilled garnishing with some rose petals over it.
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