Kesar Thandai Milkshake with Rose Almond Blondies



Prep Time



2 to 3 servings

Baking/Cooking Time

For Rose Almond Blondies - prep time 15 mins and Baking time 30 min
For Kesar Thandai Milkshake --- Prep time 15 mins, chilling time in refrigerator UpTo 1 hour
Assembling time approximately 10 mins

Baking Temp

180 degrees

Baking Temp Details




Short Recipe Description

Additional Categories

Eggless,Vegetarian,Contains Nuts & Seeds

For Rose Almond Blondies
All purpose flour - 130 gm
Almond flour 40 gram
Baking powder 1/2 teaspoon
Baking soda 1/4th teaspoon
Gulkand 30 grams
Rose syrup 2 tbsp
Fab flavour Rose essence 1/2 teaspoon
White chocolate 150 gram
Butter (salted) 100 gram
Brown sugar 110 g
Curds 150 gram
Chopped nuts (almond / pistachios) 20 grams each Dried Rose Petals for decoration

For Kesar Thandai Milkshake

Milk 300ml
Saffron strands a few
Thandai powder 1 tablespoon
Thandai essence 3/4 tsp
Sugar 4 tsp
Vanilla ice cream two large scoops
Rose syrup 1 1/2 tablespoon
Chopped almond and pistachios 25 grams total
Rose Almond Blondies 3 pieces
Rose petals for decoration

For Rose Almond Blondies
Melt together chocolate and butter in the microwave or over a double boiler. Mix well and allow the mix to cool slightly.
Mix in the brown sugar and mix thoroughly till the sugar has dissolved completely.
Next add the curds, gulkand and the rose essence and mix well again.
In the same bowl, sieve in all-purpose flour, almond flour, baking powder and baking soda.
Fold in half the quantity of chopped nuts.
Mix everything well and pour the batter in a lined 8x10 inch rectangular pan.
Decorate with the remaining nuts.
Bake in a preheated oven at 180 degrees C for approximately 25 to 30 minutes.

Method for Kesar Thandai Milkshake
Boil milk along with sugar and Thandai 3and some saffron strands.
Add Thandai essence to the slightly cooled milk.
Allow the Thandai milk to cool down completely.
In a blender jar pour in the cooled Thandai milk, add two large scoops of vanilla ice cream and blend together till light and frothy.
Chill the Thandai milk in the refrigerator till its time to serve.


In a tall glass pour in some rose syrup and gently rotate the glass to create random swirls.
Crumble some rose almond Blondies and add to the glass.
Also add a tsp full of chopped nuts.
Gently fill 3/4th glass with the chilled Kesar Thandai milk into the glass.
Top the glass with a 1x1 inch Blondie squares.
Decorate with remaining chopped nuts and dried rose petals.
Your Kesar Thandai Milkshake with Rose Almond Blondies is ready to serve.
Sip slowly to enjoy 😊

Baker Tips/Notes

You may add some ice cream on top if desired. Instead of Thandai powder, you may add Thandai syrup as well.
If you have fresh rose petals, use them, they look better.

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