Thandai ice-cream


Added to 431 cookbooks
This recipe has been viewed 12585 times

Creamy, smooth and heavenly.

Add your private note

Preparation Time : 
Cooking Time : 
Serves 8 to 10.
Show me for servings


1 ltr full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) 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 cup cardamom (elaichi) powder
20 white peppercorns

  1. Dissolve the cornflour in 1/4 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. Add the sugar and simmer for 5 minutes.
  4. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
  5. Remove from the fire and allow it to coool completely.
  6. Add the thandai flavouring to the milk. Strain the mixture through a sieve.
  7. Add the cream and dissolved saffron to the milk mixture. Mix well.
  8. Pour the mixture into a shallow freezer proof dish and freeze till slushy.
  9. Remove and whisk until smooth and creamy.
  10. Freeze again until firm for about 4 to 6 hours.
RECIPE SOURCE : MithaiBuy this cookbook
Thandai ice-cream has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Make The Right Tikki Choice!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email