Thandai Trifle

60 minutes
Thandai Trifle Recipe - Ranveer Brar


For thandai paste

20 almonds

15 Cashew nuts

15 Pistachios

1 ½ Melon Seeds/Magaz

1 tbsp Poppy seeds/Khuskhus

1 tbsp Fennel Seeds/Saunf

1 tbsp Peppercorn

4-5 Cardamom pods, shell removed

For spiced milk

½ ltr milk, boiled

½ tsp nutmeg powder

1 tsp cardamom powder

2 tbs sugar

Other ingredients:

200 gms mawa cake

½ cup mixed nuts, toasted and chopped (Pistachio and almonds)

2 cups whipped cream

2-3  tbs strawberry syrup

1 cup sweet boondi, for garnish


  • Soak almonds, cashew nuts, pistachios, melon seeds, poppy seeds and fennel seeds in warm Water for 2-3 hours.
  • Add the soaked mixture in a blender (remove skin of almond if wished), add peppercorn, cardamom and blend to a very smooth paste.
  • Add this paste to whipped cream, fold in gently and refrigerate.
  • To make the spiced milk, warm the milk and add nutmeg powder, cardamom powder and sugar. Mix well.
  • Soak the mawa cake in this milk for 2-3 minutes.
  • To assemble, take a mason jar and pour the strawberry syrup into the bottom of the jar. Add the soaked and crumbled mawa cake to it.
  • Add the chopped mixed nuts. Finally layer it with the thandai whipped cream.

Garnish it with sweet boondis. Serve chilled.

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