Thandai Rabri in Tart

I have been introduced with Thandai a couple of years ago. As being a Bong of North East India, Thandai was not familiar to me earlier. Thandai is a North Indian drink, served mainly at the festival of Holi. It tastes really yummy. Thandai ingredients has a cooling effect in body so as it is called a Thandai.

But I thought of doing something twist to it. A fusion with Thandai and our famous Rabri. It really came out very well and liked by all.

Cuisine: North (fusion)

Total Preparation Time : 8 hours

Serve : 4

Author : Tania Deb

So let’s jump to the recipe.

For the base, take Digestive Biscuits crushed 1 cup, melted butter 4 tablespoon and 1 tablespoon of sugar. In a mixing bowl, mix everything together. Place a tart pan with removable bottom and grease it with butter a little. Spread the mixture of biscuits crumbs over it and up sides and press with the fingers to set. Place it in the refrigerator for sometime.

For the Thandai Rabri

Make a smooth paste of soaked almonds, a handful, cashews a handful, a tablespoon of melon seeds, a tablespoon of poppy seeds, 2-3 cardamoms, a tablespoon of fennel seeds, a tablespoon of pistachios, 1/2 tablespoon of black pepper. Grind everything together into a paste.

Now, in a mixing bowl blend, 1 cup of rabri (reduced 1 liter milk with 2 tablespoon of sugar), 1:2 cup of Thandai mixture, a pinch of saffron soaked in 2 tablespoon of milk, 1-3 cup of fresh cream, 1 teaspoon of rose water, a teaspoon of rose essence and 2-3 tablespoon of sugar. Mix everything well. In a small bowl, take a tablespoon of gelatine and mix it with 2 tablespoon of hot water. Mix this bloomed gelatine in the rabri mixture.

Now pour this Thandai Rabri mixture in the set biscuit base and garnish with pistachios and saffron/kesar. Let it set covered in the refrigerator for 6 hours or overnight.

Serve chilled garnishing with some rose petals over it.

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