Thandai Ice-Cream

Thandai Ice-Cream

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Creamy, smooth and heavenly.

Thandai Ice-Cream recipe - How to make Thandai Ice-Cream

Preparation Time:    Cooking Time:    Total Time:     Serves 8.
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1 ltr full fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
a few saffron (kesar) strands

To be ground finely for the thandai flavouring
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp Lucknowi saunf (fennel seeds)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns

    Main Procedure
  1. Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
  2. Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
  3. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
  4. Add the sugar and simmer for 5 minutes.
  5. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
  6. Remove from the fire and allow it to cool completely.
  7. Strain the mixture through a strainer.
  8. Add the cream and dissolved saffron to the milk mixture. Mix well.
  9. Pour the mixture into a shallow dish, cover and freeze till slushy.
  10. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
  11. Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.
Nutrient values (Abbrv) per serving
Energy438 cal
Protein7.4 g
Carbohydrates46.7 g
Fiber0.6 g
Fat21.9 g
Cholesterol20 mg
Sodium37 mg