by Tarla Dalal
Added to 431 cookbooks
This recipe has been viewed 14412 times
Creamy, smooth and heavenly.
- Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
- Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
- 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.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
- Remove from the fire and allow it to coool completely.
- Add the thandai flavouring to the milk. Strain the mixture through a sieve.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow freezer proof dish and freeze till slushy.
- Remove and whisk until smooth and creamy.
- Freeze again until firm for about 4 to 6 hours.
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