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Thandai malai shots

Thandai malai shots

Riddhi Ankit Kamani
Prep Time
20 Mins
Cook Time
40 Mins
2-3 People


  • Mentioned below


This is a Holi special recipe... Rasmalai is very popular sweet dish in which I have given thandai flavor which is perfect for this time...


Write your detailed Thandai Rasmalai shots



For chhena:

500ml cow milk

1.5tbsp vinegar+3tbsp water mixture

1/2 cup sugar

1 cardamom

2 cup water(including that water in which all the thandai ingredients soaked for 7-8 hrs)


For rabdi:

500ml full fat milk

1/2cup fresh malai

2tbsp sugar/mithaimate

1tbsp thandai paste

1tbsp thandai powder

1tbsp gulkand

Dried rose petals and Rose syrup for garnishing


Thandai Paste:

3 tbsp almonds

3 tbsp cashews

3 tbsp pistachios

1 tbsp fennel seeds

1 tbsp poppy seeds

1 tbsp melon seeds

Few safron strands

1 tbsp black peppers

2 tbsp dried rose petals

1 tbsp whole green cardamom


Soak everything in a bowl in 1 cup water for overnight..

Then strain the water and take all the soaked ingredients in a mixer jar and make paste.

Preserve that remaining water and use it to make sugar syrup.



1.boil cow milk till one boil then lower the flame and add vinegar and water mixture little by little and let the milk curdle. Don't disturb in between. It will be curdle by itself after fue seconds.

2.strain the mixture through cloth and collect the chhena. Wash quickly with cold water to stop the cooking process and to remove all the acidic liquid.

3 squeeze properly and take the chhena into the plate.

4.kneed the chhena properly till 4-5 minutes. It will combined all together and become like soft dough.

5.take small portion from it and prepare medium size ras malai from it. Make sure there should not be any cracks on top.

6. For sugar syrup add sugar and water(including that remaining water in which all the ingredients soaked ) in a pan. Heat on medium high flame and let all the sugar get desolve properly and let it have one boil.

7.then add all the rasmalai in it and close the lid of pan and let it cook for 10 minutes exact. Then quickly take the rasmalai and transfer them on ice chilled water and keep aside.

8.for rabdi boil full fat milk. Add fresh malai and give it one boil.add 2 tbsp thandai paste and mix well.

9.then simmer it for 10-12 minutes on medium flame. Keep stiring continuously.

10.milk will thicken now. Add sugar Or milkmaid and mix well. Add prepared Ras malai into it. Cook for just another 1 to 2 minutes.then transfer into bowl.

11.Freeze it for 7-8 hours so that rasmalai get soaked the flavours. Then serve chilled. Garnish with some thandai masala Rose syrup and rose petals.. here...