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Rose thandai popsicles recipe

Rose thandai popsicles a must have for summer and a flavourful variation to the usual thandai.
Prep Time 10 minutes
Cook Time 5 minutes
Freezing time 8 hours
Total Time 8 hours 15 minutes
Servings 3
Author Sharmilee J


  • 1 and 1/2 cups milk
  • 2 drops rose essence
  • 1/4 cup thandai mix


  • To begin with first boil milk, simmer for 2 mins. Cool down then chill it for an hour.
  • Take thandai mix and milk.
  • Add to chilled milk. I used boiled, cooled and chilled milk.
  • Mix it well. Instant thandai ready.
  • Mix it well
  • Add rose syrup or essence to it.
  • Mix it well.
  • Now our rose tahandai is ready! You can serve as such too.
  • Pour into popsicle mould.
  • Cover with foil or cling wrap. Insert popsicle sticks.
  • Freeze for atleast 8 hours or overnight.
  • Remove, dip it in water or show under running tap water.
  • Gently remove the foil.Pull out the sticks slowly and your rose thandai popsicles are ready!


Add sugar if needed. As the thandai mix actually had sugar I didnt add extra and it was perfect.
Add 1 tbsp gulkand if you like the flavour.
If you like you can add dried rose petals.
If you are adding sugar be careful as if sugar is more popsicles may break while demoulding. So add aptly.