Weikfield Custard Thandai!
Introduction:
Cool Down in Minutes with Summertime Sipper: Weikfield Custard Thandai
Beat the lingering summer heat with a refreshing twist on the classic Holi drink! This quick and easy Custard Powder Thandai is ready in minutes and will delight your taste buds with creamy sweetness and fragrant spices.
QUICK AND DELICIOUS CUSTARD THANDAI
Ingredients:
Ingredients to make Weikfield Custard Thandai
Spiced Delight: Thandai Powder
- 1 Cup Almonds
- 1/2 Cup Cashews
- 1/2 Cup Pistachios
- 1/4 Cup Melon Seeds
- 1 tbsp Fennel Seeds
- 8-10 Cardamom Pods
- 10-12 Whole Black Peppercorns
- 1/4 tsp Poppy Seeds
Creamy Base: Custard Thandai
- 2 tbsp Weikfield Custard Powder (vanilla flavor recommended)
- 500 ml Milk (125 ml to form paste, rest to make the base)
- 2 tbsp Sugar
- 1 tbsp Rose Water
- Few Saffron Strands (optional)
Instructions:
Easy and Quick Steps to make Weikfield Custard Thandai
- 1. Combine all Thandai Powder ingredients in a blender and grind to a fine powder. You can store this in an airtight container for future use.
- 2. In a small bowl, whisk together Weikfield Custard Powder and 3 tbsp milk to create a smooth paste.
- 3. Heat the rest of the milk (out of 500 ml) in a saucepan over medium heat. Bring to a gentle boil.
- 4. Reduce heat to low and add sugar. Stir until dissolved.
- 5. Slowly whisk in the prepared custard paste, ensuring no lumps form.
- 6. Remove from heat and stir in rose water and saffron (if using). Let cool completely.
Presentation Tip:
Garnish with Chopped Nuts, Dried Fruits, Rose Petals, and other Thandai-inspired toppings
Click on Weikfield Custard
for product range and information.
for product range and information.
Related Recipes
KESAR PISTA FALOODA
KESAR PISTA CUSTARD FALOODA
