Here are some delicious Thandai And Cheesecake Popular Recipes 2023 you can make for your party .
1. Strawberry Thandai Recipe
Holi is all about delectable cuisine and delightful beverages such as Thandai. Here’s a wonderful variation created with fresh strawberries, almonds, pistachios, and other ingredients.
Ingredients of Strawberry Thandai
- 50 gms Strawberry
- 20 gms Almonds
- 20 gms Pistachios
- 10 gms Charoli
- 10 gms Poppy seeds
- 10 gms Cashew Nuts
- 10 gms Glazed cherries
- 100 gms Honey
- 1 gms Cardamom
- 1 gms Cinnamon
- 1 gms Nutmeg
- 1 gms Anise seeds
- 100 ml Cream
HOW TO MAKE IT
1. Warm the sugar and milk together. After the sugar has dissolved in the milk, turn off the heat.
2.Make a paste with all of the dried fruit and the strawberries.
3.Mix cinnamon and cardamom into a smooth paste.
4.Mix the paste with a little amount of milk before adding it all to the remaining milk. Garnish with strawberries and serve cool.
2.Gadda Da Vida Frozen Thandai Recipe
Holi heralds the conclusion of the spring season and the arrival of summer. Thandai is an absolute must-have at this festival.
Ingredients of Gadda Da Vida Frozen Thandai
- 45 Ml Vodka
- 45 ml White Rum
- Thandai syrup
- Margarita Glass
- Rose Petals To Garnish
HOW TO MAKE IT
1. Get a blender. Pour in 45 mL vodka, 45 mL white rum, and 60 mL Thandai syrup.
2.Place a large amount of ice cubes in the blender and process until frozen.
3.Strain into a Margarita glass.
4.Top with a rose petal.
3. Cardamom Thandai Recipe
The celebration of colours would be incomplete without delectable dishes and delightful drinks like Thandai. This chilled drink made of milk, dried fruits, seeds, and almonds is a must-have during Holi celebrations.
Ingredients of Cardamom Thandai
- 45 Ml Cardamom infused vodka
- 120 ml Thandai
- To Garnish:
- Honey & Sugar Rim and Cardamom on top
- Tall Glass
HOW TO MAKE IT
1. Get a shaker. Pour in 45 mL of cardamom-infused vodka.
2.Place 120 ml Thandai in a shaker with 34 ice cubes.
3. Shake vigorously. Pour into a large glass with a sugar rim.
4.Top with cardamom and garnish with honey.
4. LIIT Thandai Recipe
LIIT Thandai Recipe Information: Holi season is here, and so has the opportunity to indulge on chilly thandai! Here’s a thandai dish with a twist that your holi party guests will undoubtedly like.
Ingredients of LIIT Thandai
- 30 Ml vodka
- 30 ml white rum
- 30 ml gin
- 30 ml thandai syrup
- 60 ml milk
- 10 gms pista flakes
- 100 gms ice
- Pilsner glass
- for garnishing pista flakes
HOW TO MAKE IT
1. Mix all of the ingredients with a lot of ice and serve.
5. Thandai Rasmalai Recipe
About Thandai Rasmalai Recipe: An irresistible Indian dessert! Rasmalai is a delicious Bengali treat made from chenna balls soaked in malai. Here’s a unique yet tasty rasmalai dish made using Thandai’s wonderful sweet syrup, which is a must during the Holi season. A difficult yet simple dessert dish that you may make at home during the Holi festival.
Ingredients of Thandai Rasmalai
- For Thandai:
- 1 cup milk
- 1 1/2 litre water
- 1 1/2 cups sugar
- 1/2 tbsp saunf
- 1/2 tsp cardamom powder
- 1 tbsp almond
- 1 tbsp pistachio
- 1 tbsp watermelon seed (skinned)
- 1/2 tbsp poppy seeds
- 1/2 tsp rose water
- 1 tsp peppercorn whole
- 1/4 cup dried or fresh rose petals
- For Rasmalai:
- 1 litre milk
- 1 tsp refined flour
- 2 cups grain sugar
- 3-4 tbsp white vinegar (to curdle the milk)
- 6-7 cups water
HOW TO MAKE IT
1.Soak almonds, pistachios, and watermelon seeds for at least 3-4 hours, then drain and ground together in a food processor.
2.Roast the cardamom, saunf, and peppercorns, then crush them to a fine powder. Boil milk in a saucepan with saffron and sugar.
3.Set it aside for a few minutes to cool to room temperature before refrigerating it. Add all of the ground nuts and spice powder to it now.
4.To enhance the scent, add rose petals and rose water. The Thandai is now ready.
Prepare Rasmalai Rasgullas:
1.Mix vinegar and 2-3 glasses of water.
2.Add the diluted vinegar to the milk and bring it to a boil until the creamy part of the milk solidifies (chhenna).
3.To chill this chhenna, add 2-3 cups of water and ice cubes. Next filter the chhenna to eliminate any remaining vinegar.
4.Place the drained Chhenna in a cheese cloth and hang for 2-3 hours to evaporate extra water. Put the dry Chhenna in a jar and knead it thoroughly.
5.To make a dough with this chhenna and crushed flour, just add the flour to the dry chhenna and knead thoroughly.
6.With this dough, make little dumpling balls; now we need sugar syrup to sweeten these balls.
7.To make the syrup, combine 2 cups sugar and 5 cups water, bring to a boil, and then add the dumpling balls.
8.Boil the syrup for 5-10 minutes while cooking the balls in it. Rasgullas are prepared.
Prepare Thandai Rasmalai:
1.Your thandai and rasmalai are ready; all that remains is to combine these two components.
2.Squeeze the rasgullas to remove any extra syrup.
3.In the final step, just place the compressed rasgullas into the rasmalai.
1.New York Cheesecake Recipe
The New York cheesecake is made with a vanilla-flavored cream cheese filling and a crunchy biscuit foundation. This cheesecake is simple to prepare at home and is rich, creamy, and indulgent.
Ingredients of New York Cheesecake
- 15 Graham crackers, crushed
- 2 tbsp Butter, melted
- 4 (8 ounce) packages cream cheese
- 1 and a half cups White sugar
- 3/4 cups Milk
- 4 Eggs
- 1 cup Sour cream
- 1/4 cup All-purpose flour
- 1 tbsp Vanilla extract
HOW TO MAKE IT
1. Preheat the oven to 350°F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
2.In a medium mixing bowl, combine graham cracker crumbs and melted butter until thoroughly blended; press into the bottom of the prepared pan to form a packed crust.
3.In a large mixing basin, combine cream cheese and sugar until smooth. Mix in the milk, followed by the eggs, one at a time, until barely incorporated. Mix in the sour cream, flour, and vanilla extract until smooth. Spoon the contents into the prepared crust.
4.Bake for 1 hour in a preheated oven. Turn off the oven and leave the cheesecake in it for 5 to 6 hours with the door closed to prevent breaking.
5.Refrigerate until ready to serve.
2.Strawberry Cheesecake Shots Recipe
Recipe for Strawberry Cheesecake Shots: Fresh strawberries, delectable whipped cream, and cream cheese combine to create an amazingly scrumptious cheesecake that is just tempting!
Ingredients of Strawberry Cheesecake Shots
- 200 gms fresh strawberries
- 50 gms cream
- 8-10 Cracker biscuits
- 3 tbsp melted butter
- 100 gms cream cheese
- 200 ml whipping cream
- Fresh strawberries, chopped
HOW TO MAKE IT
1.Wash the strawberries well and transfer to a grinding jar; ground to a fine puree. 2.Place a skillet on medium heat and add the pureed strawberry and sugar; mix and simmer until the sugar melts and the mixture begins to thicken; do not overheat or you will end up with jam. Depending on how sweet or sour the strawberries are, adjust the amount of sugar. Save away for future use. 2.Place the cracker biscuits in a zip lock bag and smash them with a rolling pin; if you don’t have a zip lock bag, crush them with a cloth. Make a fine powder out of them.
3.Mix the crumbled crackers with the melted butter and set aside.
4.In a separate dish, soften the cream cheese by mixing thoroughly.
5.In a separate dish, whisk the whipping cream until firm peaks form. Add the softened cream cheese to the whipped cream and gently fold it in. Add the cooked strawberry puree and gently fold it in as well.
6.In a shot glass, layer broken cracker mixture, sliced strawberry, whipped strawberry cream, and finish with a little extra cooked strawberry purée and a few sprigs of mint leaves on top.
7.The strawberry cheese cake shots are ready to serve; keep them refrigerated.
3.Mango Cheese Cake Bhapa Dahi Recipe
Recipe for Mango Cheese Cake Bhapa Dahi: A delectable summer dessert you can make at home! Mango cheesecake with yoghurt is a delectable and creamy dessert that is ideal for baking at home for special occasions and dinner parties.
Ingredients of Mango Cheese Cake Bhapa Dahi
- 2 Cup mango puree
- 500 gms cream cheese
- 1 cup greek yogurt
- 3/4 cup sugar
- 2 tbsp gelatin
- 1/3 cup water
- 1/2 cup raspberry compote
- 250 gms biscuits
- 1/2 cup butter
HOW TO MAKE IT
1.First, prepare the crust. In a mixer jar, crush the biscuits till fine crumbs. You may alternatively place the biscuits in a ziplock bag and smash them with a rolling pin or a heavy pan.
2.Parchment paper/baking paper the bottom and sides of an 8 or 9-inch springform pan.
3.Melt the butter; in a mixing bowl, combine the melted butter and biscuit crumbs and press equally into the bottom of the prepared springform pan. Freeze the prepared crust for at least 10-20 minutes, or until it has firmed up.
5.Add the cream cheese to the jar of the stand mixer and beat for 1 minute.
6.Add sugar and beat for 2 minutes, or until frothy. Now add the yoghurt and mix well.
7.Add the mango pulp and stir thoroughly. Combine everything with the gelatin. Spread the cream cheese-yogurt-mango mixture over the prepared scone foundation.
8.Spread a tiny spoonful of raspberry puree on top of the cheesecake and swirl with a skewer or toothpick, if desired. You may leave the raspberry puree parts alone.
9. Chill the mango raspberry cheesecake for at least 4-5 hours or overnight.
4.Thandai Cheesecake Mousse with Gulkand Whipped Cream Recipe
Recipe for Thandai Cheesecake Mousse with Gulkand Whipped Cream: A sumptuous Holi dish prepared with handmade thandai paste and topped with gulkand-flavored whipped cream. Thandai cheesecake mousse is a one-of-a-kind dessert dish that is bursting with holi flavours but is also suitable for other special events during the summer season.
Ingredients of Thandai Cheesecake Mousse with Gulkand Whipped Cream
- For crust:
- 1.5 cup graham cracker crumbs
- 6 tbsp unsalted butter
- 3 tbsp crushed white sugar
- For cheesecake mousse:
- 12 oz cream cheese (at room temperature)
- 1 tsp saffron (dissolved in 1 tablespoons warm milk)
- 3/4 cup crushed white sugar (plus 1 tbsp more)
- 1/2 tsp cardamom essence
- 4 tbsp thandai paste
- 1.5 cup heavy cream
- For thandai paste:
- 30 almonds (soaked and skin removed)
- 20 black peppercorns
- 2 tbsp watermelon seeds
- 16 cardamom pods
- 4 tsp fennel seeds
- 4 tsp poppy seeds
- 3-4 tbsp milk
- For gulkand whipped cream:
- 1/2 cup heavy cream (cold)
- 1 tbsp gulkand
- 2 drops rose essence
HOW TO MAKE IT
1.To make the thandai paste, combine all of the ingredients with a little milk and leave aside.
2.Crush graham crackers into fine crumbs in a food processor to make the crust. Put the crumbled crumbs to a mixing dish and stir in the sugar.
3.Mix in the melted butter until the crumbs resemble damp sand.
4. Divide the crumbs evenly between two serving bowls.
5.Using a spoon or your thumb, push the crumbs to the bottom of the glass until they are completely compacted. Refrigerate the cups while you prepare the filling.
6.Warm 1 tablespoon milk before adding crushed saffron. Let it to settle for 10 minutes.
7.Using a hand mixer, smooth up the cream cheese.
8.Now add the sugar, cardamom essence, and soaked saffron to the cream cheese.
9.Mix in 4 tablespoons of the prepared thandai paste until all of the ingredients are completely blended.
10.Using your hand mixer, whip the heavy cream.
11. Gently stir the whipped cream into the cheesecake batter.
12.Once all of the whipped cream has been incorporated in, remove the glasses from the refrigerator and pipe or spoon the cheesecake mousse mixture into the prepared glasses.
13.Refrigerate overnight or for at least 4 hours, covered with a cling sheet.
14.Make the gulkand whipped cream the next morning, when you’re ready to serve.
15. Begin beating heavy cream with a hand mixer fitted with the wire whisk attachment. After it begins to froth, add the gulkand paste and 2 drops of rose essence.
16.Beat until still peaks appear. The gulkand whipped cream is finished.
17.Remove from the refrigerator the cooled thandai cheesecake mousse and top with gulkand whipped cream.
5.Tricolor Cheesecake Recipe
Recipe for Tricolor Cheesecake: Cheesecake is a refreshing and delectable Greek treat that you should never pass up! This is a favourite among all ages, with layers of cream cheese spread on biscuits to savour. Here’s a multicoloured unique cheesecake prepared with edible food colours that you can make at home and enjoy with family and friends.
Ingredients of Tricolor Cheesecake
- 800 gms cream cheese
- 500 gms icing sugar
- 8 nos egg yolk
- 15 gms corn flour
- 15 gms refined flour
- 200 gms fresh cream
- Few drops of vanilla essence
- 150 gms cookie crumbs
- 75 gms butter
HOW TO MAKE IT
1.Preheat the oven to 130 degrees Celsius. Line and grease the bottom of a cake pan.
2.Crush the biscuits with a rolling pin to tiny crumbs in a plastic bag.
3.Melt the butter and whisk in the scone crumbs to incorporate. Spread a uniform layer on the bottom of the cake pan, then flatten it.
4.Bake in the oven for 10 minutes, or until brown. Remove from the oven and set aside to cool while you make the filling.
5.Combine the cream cheese and sugar in a large mixing bowl until smooth, then add the sour cream, vanilla extract, and flour. Add the eggs and vanilla extract gradually, beating thoroughly after each addition.
6.Pour the cream cheese mixture over the biscuit foundation and bake for 45 minutes at 130 degrees Celsius. The cheesecake should be just set with a tiny wobbling on top and have a slight golden tinge around the edges.
7.Once the cheesecake is done, turn off the oven and prop open the door to allow it to cool in the oven, preventing the top from shattering.
8.Once the oven has cooled, remove the cheesecake and allow it to cool fully before removing it from the tin.