Make: 6 mini cups Prep Time: 10 minutes Cook Time: 10 minutes Set Time : 30 minutes
Ingredients
Rose Custard
250 ml Milk
1 tbsp Cornflour
4 tbsp Sweetened Condensed Milk (adjust according to sweetness of rose syrup)
1/4 cup Rose Syrup Sweetened
Saffron-Fennel Custard
250 ml Milk
1 tbsp Cornflour
4 tbsp Sweetened Condensed Milk (adjust according to sweetness of rose syrup)
4-5 Saffron strands
1 tsp of raw fennel seeds
Thandai Brittle
Sugar
1 tbsp fennel seeds
1 tbsp pumpkin seeds
1 tbsp coconut flakes
1 tsp poppy seeds
1 tbsp almond flakes
1 tbsp pistachio sliced
few rose petals dried
Instructions:
Let's start with Rose custard
Take 3 tbsp of milk and add it to cornflour and mix it well.
Heat the rest of the milk and add condensed milk and let it boil.
Once it is boiled, add rose syrup and cornflour and stir it continuously till the custard thickens.
Transfer 1-2 tablespoon of custard in glasses which you want to use for serving.
Refrigerate it.
Next we will make the Saffron Fennel Custard.
Take 3 tbsp of milk and add it to cornflour and mix it well.
Heat the rest of the milk and add condensed milk, fennel seeds, saffron strands and let it boil.
Once it is boiled, add the cornflour slurry and stir it continuously till the custard thickens.
Transfer 1-2 tablespoon of custard on top of the rose custard in the glasses and refrigerate it.
You can make rose and saffron custard alternate layers as you like.
Next we will make the brittle.
In a thick saucepan, heat sugar and let it melt till it is liquid and transparent and light yellow in colour. See to it does not burn, keep temperature low or turn off, moment the sugar melts.
Laddle the sugar on a baking sheet and sprinkle the fennel seeds, pumpkin seeds, coconut flakes, poppy seeds, almond seeds, pistachio and rose petals. You need to be quick here as sugar will set immediately.
Hit the set sugar brittle with a rolling pin and make it into shards which can be used to decorate the custard when serving.
You can see the video of this recipe on instagram here.