Kesari-thandai Pudding with salty thandai brittle served with fruityCompote.
Servings Prep Time
4portion 360minutes
Cook Time
30minutes
Servings Prep Time
4portion 360minutes
Cook Time
30minutes
Ingredients
For Pudding
For Rose-pomegranate compote
Instructions
  1. To make the pudding first ,boil milk with saffron flakes for 5 min.Add sugar and let it mix properly. Make a thick paste of water and corn starch and add slowly to the milk stirring constantly at medium flame.Cook for few minutes till you get a thick consistency of pudding stirring slowly.It usually take between 2-5 min.Once done cool it a bit.
  2. Grease the jelly moulds with little butter.Use a pastry brush or your finger to do so.Pour the pudding mixture into them and chill in refrigerator for 4-6 hour.
  3. Now take a heavy pan and mix all the ingredients and cook slowly at medium flame till you get a thick consistency.Rose syrup will give a nice color to the pomegranate compote.
  4. To make this salty nutty brittle, boil sugar and corn syrup at medium flame for 5-7 min.You can see the color changing to light brown at edge.Add salt,melon seeds and chopped pistachio to it and stir once.Cook for 4-5 min till you get a brown thick mixture.To check whether its done or not , do a small test. Drop a liquid ball with a spoon into a glass of cold water.If it immediately thicken and form hard ball in the water than your cooking is done.
  5. Immediately spread the liquid on a parchment paper or on a greased plate.spread it with the back side of a spoon.let it cool completely.break the disc into pieces.
  6. Well you can serve the way you want.Here how i did. Unmold the pudding into your serving plate.Put compote at the edge of pudding in a circular manner. Now place few brittle sticks on top.Garnish with some saffron flakes. Enjoy 🙂
Recipe Notes