5 Delectable Indian Sweets That Can Be Prepared With A Glass of Thandai

5 Delectable Indian Sweets

Do you have any experience playing with the traditional thandai recipe? For you, we offer some incredible thandai-based dessert recipes.

5 Delicious Thanda-Based Dessert Ideas For You:

1. Thandai Phirni Recipe :

A holiday wouldn’t be complete without unique treats, and Holi is much more fun when you add in the carnival of colours by indulging in savoury and rich foods. This is a special recipe to make your festivities more delicious and lift your emotions. The classic Phirni recipe has been modified to create this Thandai Phirni.

Ingredients of Thandai Phirni

  • 250 Gram Milk, full cream
  • 1/2 cup Rice (soaked in water for at least 3 hours)
  • 2 Cardamoms (crushed,pods/seeds)
  • 15-20 strands Saffron (soaked in 2 tbsp milk)
  • 3 tbsp Thandai masala powder
  • 1 cup Sugar (adjustable)
  • 2 tbsp Almonds & Pista, sliced


1. Boil milk in a heavy-bottomed pan to start preparing the Creamy Phirni dish.

2. When the milk begins to boil, add the green cardamom.

3.In the meanwhile, roughly ground some rice in a grinder with a little water.

4. Add sugar to the milk, thandai, and kesar milk that is boiling before adding the rice. Until it becomes thick, stir it for at least 20 minutes.

5.When it begins to thicken, turn off the burner and allow it to cool completely.

6. Place it in kullads (earthen pots) and chill for two to three hours. Remove it now, add some chopped nuts as a garnish, and serve it cold.

7.Make Creamy Thadai Phirni to serve as dessert after your delectable dinner or to celebrate Holi.

2. Thandai Kheer Recipe :

Thandai Kheer is a special variation on the traditional Kheer dish that uses Thandai tastes. Make it for festivals or special events like Holi.

Ingredients of Thandai Kheer

  • 4 tablespoons short-grain white rice
  • ▢1 litre whole milk (full-fat milk)
  • ▢3 tablespoons Thandai powder
  • ▢¼ cup sugar (or to taste)
  • ▢2 tablespoons slivered almonds and pistachios
  • ▢1 teaspoon dried rose petals


  1. Rice should be well rinsed before soaking for 20 minutes in a cup of water.
  2. Milk is heated to a boil in a heavy bottom pan over medium heat. To prevent burning at the pan’s bottom, stir constantly.
  3. Reduce the heat to low after the milk has boiled.
  4. Rice should be drained of all water before being added to a pan along with Thandai powder and thoroughly mixed.
  5. Once the rice is done and the kheer has thickened, cook the kheer for 30-35 minutes. To prevent burning, stir regularly while cooking. Return the milk that has hardened to the pan while continuing to scrape the edges of the pan.
  6. Cook for another 3–4 minutes after adding sugar. If extra sugar is required, taste for it, add it, and simmer for an additional minute.
  7. Kheer can be served warm or cold. Add some slivered nuts and dried rose petals as a garnish.

3. Thandai Kulfi Recipe :

Don’t we simply adore kulfi? What if we told you that using thandai, you could create some delectable kulfis in only five minutes? That is correct!

Ingredients of Thandai Kulfi Recipe

  • 10 Almonds
  • 6-8 Cashew nuts
  • 6-8 Pistachios
  • 1 tbsp Melon Seeds
  • 1 tsp Poppy seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Peppercorn
  • 2 Cardamom pods, shell removed
  • Few Strands of Saffron

For Kulfi

  • 1 litre Full Fat Milk
  • ½ Cup Sugar
  • ½ Cup Cream

For Garnish

  • 2 tbsp Mixed Nuts, chopped


For Thandai Paste-

  • Melon seeds, poppy seeds, fennel seeds, cashew nuts, and pistachios should all be soaked in warm water for two to three hours.
  • Blend the soaking mixture with the peppercorns, cardamom, and saffron until it becomes a very smooth paste (if desired, remove the almond peel beforehand). Set aside.

For Kulfi-

  1. In a saucepan with a solid bottom, begin boiling milk. Once it has boiled, reduce the heat and continue to simmer.
  2. To prevent it from sticking to the bottom, stir regularly.
  3. Mix thoroughly after adding the thandai paste. Once it has been reduced to half its original volume, scrape the sides and continue stirring.
  4. Cook for 1-2 minutes after adding sugar. Disconnect the flame.
  5. Mix thoroughly after adding cream. Room temperature should be reached by the combination.
  6. Pour the mixture into the matkas or kulfi moulds to create matka kulfi. Keep for one night in the freezer.
  7. Rub the kulfi in the mould with your palms to release it; it will then slide out. Serve the food with a nut garnish.

4. Thandai Rasmalai Recipe :

Small-sized rasgullas are cooked, placed to a bowl of thandai, and consumed in this manner, just as thandai kheer and phirni. Thandai and rasgulla should be made separately, combined, and enjoyed.

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


1.Soak the watermelon, pistachio, and almond seeds for at least 3 to 4 hours. Next, remove the water and ground the seeds all at once in a grinder.

2. Roast the peppercorns, cardamom, and saunf before using a grinder to ground them into a fine powder. As the milk is boiling, saffron and sugar are added.

3.Refrigerate it after setting it aside for a while to cool to room temperature before adding the ground nuts and spice powder.

4.To further enhance its scent, add rose petals and rose water. The Thandai is now complete.

Prepare Rasmalai Rasgullas:

1. Combine 2-3 cups of water with the vinegar.

2. Add this weak vinegar to the milk and heat it until the milk’s creamy portion solidifies (chhenna).

3. To chill this chhenna off, add 2-3 cups of water and ice cubes. After that, strain this chhenna to get rid of the vinegar residue.

4.Place this drained chhenna onto a cheese cloth and hang for a couple of hours to drain any extra water. Now place the dry chhenna in a container and thoroughly stir it.

5.Add the flour to the dry chhenna and thoroughly knead it to create a dough using this chhenna and crushed flour.

6. Use this dough to form little dumpling balls. These balls will now need sugar syrup to be sweetened.

7. To make syrup, combine 2 cups sugar with 5 cups water, bring to a boil, and then stir in the dumpling balls.

8.Boil the syrup for 5 to 10 minutes while adding the balls. The rakulas are prepared.

Prepare Thandai Rasmalai:

1. Your thandai and rasmalai are prepared; all that is left to do is combine these two components.

2. To remove extra syrup from rasgullas, just squeeze them.

3. The final step is to simply add these rasgullas that have been squashed into the rasmalai.

5. Thandai Barfi Recipe:

Recipe for Thandai Barfi: The ideal Holi treat! The traditional Indian dessert known as barfi would make your holi gathering much more enjoyable. This barfi dish, which includes pistachios, saffron, and some thandai syrup, is the ideal choice for the dessert at your celebration.

Ingredients of Thandai Barfi

  • 1.5 Litre milk
  • 150 sugar
  • 50 pistachio
  • 0.2 saffron
  • 50 thandai syrup


1. Place full-fat milk in a pan with a thick bottom, add sugar, and begin to boil.

2. Stir well over a low heat to prevent burning from the bottom.

3. Stir till the mixture resembles milk solid (mawa).

4. Add saffron, chopped pistachios, and thandai syrup.

5. Flattened the hot barfi on a tray made of oiled aluminium.

6. Add saffron garnish to barfi.

7.Cut into squares of 1 inch, then serve chilled.


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