Thandai Custard | By Kush Koli, Head Chef, SAGA, Gurugram Ingredients for the base:
2 cups Parle G
5 tbsp melted butter
For the custard mix:
4tbsp custard powder
3 cup milk
4 tbsp sugar
3 tbsp Thandai powder
1 tbsp Gulkand
3 tbsp Chopped dates
Method:
Crush down the cookies add melted butter to the crushed biscuits and make sure all the crumbs are well coated with butter.
In a mason jar, layer the cookie mix at the bottom, pat the mixture with a spoon, and refrigerate the jars for 10-15 minutes.
In a small bowl combine custard powder and ¾ cup milk. In a saucepan over medium heat add 1 and ¼ cup milk, Thandai powder, Gulkand, and sugar. Bring this to a slight boil and then pour in the custard mixture into the saucepan. Keep whisking till the mixture comes to a boil and becomes thick. Let the custard cool down at room temperature & cover it with a lid.
Once cooled, pour it into the prepared jars and layered with chopped dates.
Thandai Cupcake | By Shreya Kumari, Pastry Chef, Nush Mush, Gurugram Ingredients for cupcake:
2/3 cup Condensed Milk
1/4 cup Castor Sugar
1/3 cup Unsalted Butter melted
1/3 cup Milk
1.5 tbsp Thandai Powder
1 cup All-Purpose Flour
½ tbsp Baking Powder
½ tbsp Baking Soda
For frosting:
Heavy Whipping Cream - ½ cup
Thandai Powder - 1 tbsp
Method:
Preheat oven to 170°C.
In a large bowl, whisk condensed milk and castor sugar. Add melted butter to the mixture and whisk well for a minute.
In a small bowl, mix milk with Thandai powder until there are no lumps. Add milk to the condensed milk mixture.
Sieve all the dry ingredients, all-purpose flour, baking powder, and baking soda. Whisk the dry ingredients with the wet ingredients.
Pipe the batter into a cupcake mould and bake at 170°C for 15 to 18 minutes.
Meanwhile, whisk cold heavy whipping cream with Thandai powder until soft peaks refrigerate it.
After the cupcakes have been cooled take the whipping cream in a piping bag and pipe it on top of the cupcakes. Finish it with sliced pistachios and enjoy!
