Thandai Custard

Thandai Custard

Shivangi Rao
By Shivangi Rao
Course Breakfast, Dessert
Servings 5


  • 1 can chilled full-fat coconut milk chill for 12-24 hours
  • 2 large pasture-raised eggs
  • 4 tbsp local honey
  • 2 tbsp rose water make sure to buy a brand with no sugar or syrups/additives
  • 1/2 tsp cardamom powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp fennel powder
  • 1/4 tsp nutmeg
  • Strands of saffron a handful of crushed blanched almonds/pistachios, and rose petals for garnish


  • Pour chilled can of coconut milk, nutmeg, honey, rose water, cardamom powder, cinnamon powder, and fennel powder in a pot. Whisk well at first until ingredients combined. Then, leave the pot on low-medium heat. Stir continuously until steaming. May take some time. The mixture should thicken over time. Ensure milk does not boil.
  • Beat 2 eggs and slowly pour into the steaming coconut milk while blending with an immersion blender (or pour steaming milk into a blender and slowly pour in beaten eggs until fully blended).
  • Pour the thick mixture into ramekins (should fill 5-6).
  • Place in the fridge for at least 6-8 hours until consistency has thickened and is creamy.
  • Top with saffron strands, crushed pistachios, almonds, and rose petals.
  • Serve chilled and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

Leave a Reply