Thandai Popsicle is a refreshing and delicious forzen treat that combines the rich and aromatic flavours of traditional Indian thandai with the fun of popsicle. This creamy and mildly spiced ice cream is a great way to chill after playing with colours during Holi. It’s made with a blend of milk, saffron, nuts, and a mix of aromatic spices like cardamom, fennel, and black pepper. Infused with the richness of almonds, pistachios, and the floral notes of rose water, Thandai Popsicles offer a delightful twist on the classic thandai drink, making them a must-have festive treat.
Ingredients
- 2 Cup Full-Fat Milk
- 2 Tablespoon Sugar
- 2 Tablespoon Thandai Powder (or a mix of fennel, cardamom, almonds, melon seeds, and saffron)
- 2 Pinch Black Pepper Powder
- 0.5 Teaspoon Rose Water
- Chopped Nuts (almonds, pistachios)
Cooking Instructions
Fill full-fat milk in a saucepan and put it on medium heat.
Add sugar and keep stirring until it completely dissolves.
Reduce the heat and add Thandai powder, black pepper powder, and rose water.
Mix well to distribute evenly and allow the flavours to infuse.
Take the saucepan off the heat and allow the mixture to cool to room temperature.
Optionally, strain the mixture to eliminate any coarse particles for a smoother consistency.
Pour the cooled Thandai mixture into popsicle molds carefully, filling them nearly to the top.
Add popsicle sticks into the molds, making sure they remain upright.
Put the molds in the freezer and allow them to set for 6-8 hours or overnight for optimal results.
Dip the popsicle molds into warm water for a few seconds to release them.
Carefully withdraw the popsicles and serve chilled.
Summary
Holi Special – Refreshing Thandai Popsicles Recipe
Cool off this Holi with refreshing Thandai Popsicles. A delightful fusion of milk, saffron, nuts, and aromatic spices, these creamy treats are perfect for a festive twist on the traditional drink.
Source : Canva
Ingredients
- 2 Cup Full-Fat Milk
- 2 Tablespoon Sugar
- 2 Tablespoon Thandai Powder (or a mix of fennel, cardamom, almonds, melon seeds, and saffron)
- 2 Pinch Black Pepper Powder
- 0.5 Teaspoon Rose Water
- Chopped Nuts (almonds, pistachios)
Main Procedure
Fill full-fat milk in a saucepan and put it on medium heat.
Add sugar and keep stirring until it completely dissolves.
Reduce the heat and add Thandai powder, black pepper powder, and rose water.
Mix well to distribute evenly and allow the flavours to infuse.
Take the saucepan off the heat and allow the mixture to cool to room temperature.
Optionally, strain the mixture to eliminate any coarse particles for a smoother consistency.
Pour the cooled Thandai mixture into popsicle molds carefully, filling them nearly to the top.
Add popsicle sticks into the molds, making sure they remain upright.
Put the molds in the freezer and allow them to set for 6-8 hours or overnight for optimal results.
Dip the popsicle molds into warm water for a few seconds to release them.
Carefully withdraw the popsicles and serve chilled.
