Thandai Rabri Ice cream cake

Name: Thandai Rabri Ice cream cake
Total time: 28800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-12 pieces Digestive Biscuits; 1 cup Rabri; 1/2 cup Thandai mixture; 2 tablespoon gelatin; 1/2 cup sugar; 4 tablespoon butter; 2 pinch Saffron; 2 tablespoon milk; 1/3 cup fresh cream; 1 tablespoon rose water; 1 tablespoon rose essence; as needed Rose petals for garnish; as needed Pistachios for garnish

Tania Deb @cook_9700174

Chennai

#IceCream
I have been introduced with Thandai a couple of years ago. As being a Bong of North Yeast 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.

Tania Deb @cook_9700174

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Ingredients

8 hours

4 servings

10-12 piecesDigestive Biscuits
1 cupRabri
1/2 cupThandai mixture
2 tablespoongelatin
1/2 cup sugar
4 tablespoonbutter
2 pinchSaffron
2 tablespoonmilk
1/3 cupfresh cream
1 tablespoonrose water
1 tablespoonrose essence
as neededRose petals for garnish
as neededPistachios for garnish

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Steps

8 hours

1

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.
2

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.
3

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.
4

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.
5

Serve chilled garnishing with some rose petals over it. If you like my recipes, do let me know with your valuable reviews that mean a lot to me.