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Thandai Custard


Thandai Custard

By Chef Kush Koli 

Ingredients for the base:

2 cups Parle G

5 tbsp melted butter

Ingredients for the custard mix:

4 tbsp custard powder

3 cup milk

4 tbsp sugar

3 tbsp Thandai powder

1 tbsp Gulkand

3 tbsp Chopped dates


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.

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