I have been so distracted by all the cleaning lately that I forgot to enjoy the festivities that come along with Diwali! You could see me scrubbing down the doors and windows at the most inappropriate time of the day. And that is when I am not that much into cleaning! I guess the cleanliness bug bites me just once a year, every year. But now that I am almost ( Yeah well, you can never be 100% done with the Exam preps and Diwali cleaning, can you?) done with making sure that the first house Laxmiji visits this year is mine, I can finally concentrate on……wait for it…………Sweets!!!!!! yay!!
Lucky are those who aren’t foodies!! I am a hard-core foodie. I like or dislike a city based on the food it has to offer. 🙂 I can talk about food for…..ummm let’s just say ‘quite a long time’. I don’t spare any expense making ‘good’ food. I wish I was that creative that I could make a zero-oil (ghee in my case!) suji halwa or a no-calorie gulab jamun or a fat-free mava kachori but I guess I am quite traditional when it comes to cooking. But never say ‘Never’! I might surprise you one day!! Don’t look at the picture and roll your eyes. I said ONE-day, not SUN-day.
This is such a deceiving recipe. It looks like you’ve put in a lot of effort but in reality, it’s such an easy recipe that it comes together in minutes. Maybe, now is a good time to make my Kesariya Thandai. You can use store bought Thandai too but they are quite runny in consistency which makes them not-so-ideal for this recipe. You can heat up the store bought Thandai, though, to thicken it up into a paste so that it doesn’t make your whipped cream runny. So try this Thandai tart on Diwali and let the East meet West with this fusion recipe!
Ingredients
- 2 cups graham cracker crumbs
- 2 tbsp. sugar
- 6 1/2 tbsp. melted butter
- 2 cups heavy whipping cream
- 2-3 tbsp. sugar
- 12-15 tbsp. Thandai paste (Check Notes)
- 1/3 cup pecan
- 1/3 cup roasted pistachios
- 25-30 cupcake liners
Instructions
- For the crust : Mix the crumbs with sugar and add butter to it.
- The mixture will resemble coarse sand.
- Preheat the oven to 350F. Line the cupcake liners into a muffin pan.
- Spoon the mixture into cupcake liners. Press it down firmly to set it. Fill as much or as little of the mixture depending on the thickness of crust that you want.
- Bake them for 10 min. Let it cool completely.
- For the filling: Chop the nuts finely.
- Whip the cream using a hand mixer or a stand mixer. When it thickens up a bit, add sugar and continue whipping to soft peak consistency. Add Thandai paste to it as per your taste.
- Whip a little more. It should not be over whipped.
- Save some of the nuts for garnish and fold in all the remaining nuts into the whipped cream.
- Chill it in fridge for a few hours.
- To assemble: Spoon some whipped cream on the tart crust and sprinkle some nuts on it. Enjoy!
Notes
I made this batch of Thandai with very less sweet and as thick as a paste so that I could use more Thandai without making the cream runny. So the sugar and Thandai quantity is as per that. You can adjust the quantities as per your taste.
If you are using store bought Thandai, you will have to thicken it up. Also you will use much lesser amount else it will become overtly sweet.
If your liner has flattened out after baking, just transfer the crust onto a fresh liner.
If you have some leftover whipped cream, freeze it to enjoy some yummy ice cream.
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