Name: THANDAI RABDI CHEESECAKE PARFAIT recipe by Alok Verma at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 10 Almonds; 5 Black Peppercorns; 1 tbsp Muskmelon Seeds; 8 Pistachios; 2 tsp Fennel seeds; 2 tsp Poppy Seeds; 3 tbsp Milk; 1 cup Cream Cheese; 1/2 cup Milkmaid; 1/2 tsp Rose Water; 1 tsp Vanilla extract; 8 Digestive Biscuits; 1/4 cup Unsalted Butter, melted; 3 tbsp Chia Seeds

Ingredients Serving: 4

10 Almonds
5 Black Peppercorns
1 tbsp Muskmelon Seeds
8 Pistachios
2 tsp Fennel seeds
2 tsp Poppy Seeds
3 tbsp Milk
1 cup Cream Cheese
1/2 cup Milkmaid
1/2 tsp Rose Water
1 tsp Vanilla extract
8 Digestive Biscuits
1/4 cup Unsalted Butter, melted
3 tbsp Chia Seeds

Instructions

To prepare Thandai masala, grind the almonds, peppercorns, muskmelon seeds, pistachios, fennel seeds and poppy seeds and in a bowl, add 2 tsp of the same with milk and make to form a paste.
In a bowl, crumble the digestive biscuits and add melted butter to it. Place the same at the bottom of the serving glass.
Soak the chia seeds in 1/2 cup of water and keep adding water, a tbsp at a time, until they swell up sufficiently.
In another bowl, mix the cream cheese, thandai paste, vanilla extract, Milkmaid and rose water. Place in the refrigerator for 30 minutes. After 30 minutes, pipe the same over the digestive biscuits layer. Add the soaked chia seeds over it.
Add a dollop more of the cheesecake batter on top and garnish with thandai masala or simply, crumbled pistachios.

Similar Recipes