by Tarla Dalal
Added to 126 cookbooks
This recipe has been viewed 21189 times
Creamy, smooth and heavenly.
- Dissolve the cornflour in ¼ 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. Add the thandai flavouring and mix well.
- Remove from the fire and allow it to cool completely.
- Strain the mixture through a strainer.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow dish, cover and freeze till slushy.
- Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
- Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.
Nutrient values per
|Vitamin A||431 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||1.5 mg|
|Folic Acid||21.5 mcg|
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