The color of festival is finally all around bringing a spirit of happiness and positiveness in our life. Colours (gulala) are the most joyous part of this celebration that fills the whole environment with clouds of colors.The sight of throwing colors to each other make one to enjoy even more.

The color signifies different values in our life..Green as vitality ,blue as calm ,red as prosperity ..Inspired by the colors I tried to make a colorful dessert Kesari-thandai Pudding  for this festival.Tempting and at the same time delicious too.An Indian pudding that I have presented with a European twist.

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Kesari-thandai Pudding with salty thandai brittle served with fruityCompote.
Course dessert
Prep Time 360 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
For Pudding
For Rose-pomegranate compote
Course dessert
Prep Time 360 minutes
Cook Time 30 minutes
Servings
portion
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

 

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