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Kesari Thandai Pudding with salty thandai brittle

Sai Priya
240 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Kesari Thandai Pudding with salty thandai brittle RECIPE

Indian Pudding with an European twist.

Recipe Tags

  • Holi
  • Veg
  • Medium
  • Fusion
  • Simmering
  • Boiling
  • Dessert

Ingredients Serving: 4

  1. Full tone milk 2 cup
  2. corn starch 2 tbsp
  3. water 3 tbsp
  4. sugar 150 gm
  5. saffron 1 tsp
  6. Thandai Powder 1 tbsp
  7. butter 1 tsp
  8. For Thandai Brittle :
  9. sugar 1 1/2 cup
  10. Light corn syrup 1/2 cup
  11. Melon seed 3 tbsp
  12. pistachio powder 1 tbsp
  13. salt 1 tsp
  14. Thandai Powder 1 tbsp
  15. Thandai Powder: 1/2 cup almonds
  16. 1 tbsp fennel seeds
  17. 1tbsp poppy seeds
  18. 1 tbsp black pepper
  19. pomegranate compote and salty brittle for garnishing


  1. To make pudding boil milk with saffron flakes for 5 minutes. Add sugar and let it mix properly.
  2. Make a paste of water, cornstarch and add slowly to the milk stirring constantly on a medium flame.
  3. Cook for few minutes till you get thick consistency of pudding stirring slowly. It usually take 5 minutes.
  4. Once done, cool it well. Grease the jelly moulds with butter and pour pudding mixture into them and chill in the refrigerator for upto 4 hours.
  5. To make brittle, boil sugar, corn syrup at medium flame for 5-7 minutes. The color will change to light brown at the edge.
  6. Add salt, melon seeds, chopped pistachio and thandai powder to it. Stir once.
  7. Cook till you get a brown thick mixture. To check whether it is done or not, drop a liquid ball with a spoon into a glass of cold water.
  8. If it immediately thicken and forms a hard ball then your cooking is done.
  9. Immediately spread the liquid on a parchment paper or a greased plate. Spread with the back side of the spoon.
  10. Let it cool. Break the disc into pieces. Brittle is ready to serve with pudding. Enjoy your festive desserts.

Reviews (1)  

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Sweta Shet
Sweta Shet   Jul-15-2016

made this for a get together..n everyone loved it..

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