India x Mexico
Thandai tres leches
Three milks, one Holi drink, zero chance of leftovers.
300 minTime
12 gProtein each
mildSpice
Three milks for Holi3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original435kcalsame
12 gproteinsame
1 gfibresame
300minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Grind the almonds, melon seeds, fennel, poppy seeds, pepper and cardamom with 60 ml milk to a very fine paste. Whisk into the evaporated milk, condensed milk and remaining 200 ml milk with the saffron and rose water. Strain and chill.
- 2Heat the oven to 180°C and line a 23 x 33 cm dish. Whisk the maida and baking powder.
- 3Beat the egg yolks with 150 g sugar until pale and thick. Whisk the whites to soft peaks, add 50 g sugar and whisk to firm peaks. Fold the yolks, flour and whites together gently.
- 4Spread in the tin and bake 25 minutes.
- 5Cool 15 minutes, prick all over with a fork and pour the cold thandai milk over slowly. Cover and chill at least 4 hours.
- 6Whip the cream with the remaining 20 g sugar to soft peaks, spread over and scatter pistachios.
Serve it like this
Cut a neat square, lift it with a spatula so the soaked layer shows, and spoon a little extra thandai milk around it.
