This quick and easy Thandai Fudge is an indian fusion dessert made with white chocolate, condensed milk, homemade thandai masala, and folded with chopped pistachios and infused with hints of orange zest. It’s a delightfully milky & creamy sweet treat with a fragrant warmth of thandai and touch of citrusy freshness! Perfect for Holi, Diwali, or any festive occasion. Great for gifting too!
Tandai is a favorite during the colorful celebrations of Holi and the arrival of warmer days. One of my favorite traditions during spring time is making a jar of instant thandai powder and having it on hand to add its aromatic charm to a variety of desserts.
This Thandai Fudge is an easy, no-cook recipe that combines the rich flavors of thandai with creamy white chocolate. It is a milky, sweet and indulgent, crowd-pleasing dessert (because who doesn’t love chocolate?). It has a good shelf life. You can make the fudge few days in advance and the flavors stay good.
More Recipes Using Thandai Masala
Ingredients
- White Chocolate Wafers– I use Ghirardelli melting white chocolate wafers. They melt down to super smooth. I am not too great working with chocolate chips so I avoid using them in recipes where I have to melt them. If you are using a chocolate bar, chop it into small pieces.
- Sweetened Condensed Milk – For that creamy milky sweetness. Use a good quality condesned milk like Eagle brand or Trader Joes (I use TJ brand).
- Milk Powder – As with most of my desserts, I use Nido brand which has 28% milk fat making it fit to use in mithai. I purchase it from indian grocery stores since stores like Walmart or Target usually stock the Nido non fat version which you don’t want to use. In indian stores, you can also find mawa powder by Deep or Laxmi and that is suitable to use.
- Thandai masala – I make mine at home using nuts, seeds and spices.
- Pistachios – Even though I add pistachios in thandai masalam but I fold in extra chopped pistachios to add crunch and color to the fudge. Also for garnish.
- Orange Zest – Infuses a refreshing citrusy aroma and brightness into the fudge. Since both white chocolate and condensed milk are quite sweet, the zest helps balance the flavors, preventing the fudge from tasting one-dimensional.
- Rose Petals & Saffron Strands – To garnish the top of fudge and make it look festive and pretty.
How To Make Thandai Fudge
- Step 1: Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal. Add white chocolate wafers, condensed milk and milk powder to a microwave – safe large bowl. A dry, clean, and preferably glass or ceramic bowl works best.
- Step 2: Heat in the microwave at 50% power in 15-20 second intervals or as needed stirring gently at intervals until melted. Stir after each interval as the residual heat helps them melt.
- Step 3: Once melted, add in thandai masala powder, orange zest, salt and chopped pistachios. Combine well using a spatula. Mix quickly after melting, as white chocolate sets fast.
- Step 4: Pour the mixture into the prepared pan and spread it evenly with a spatula. Sprinkle rose petals, pistachios, and saffron strands on top, gently pressing them into the fudge.
Step 5 :Refrigerate for 2-4 hours or until firm.Once set, lift the fudge out using the parchment paper overhang.
Step 6 : Using a sharp knife, cut into 16 squares(or smaller) and enjoy!
Recipe Tips
- Store thandai fudge in an airtight container, refrigerated for up to 1 week.
- Bring the fudge to room temperature before serving for the best texture.
- These fudge sqaures are quite dense and rich, you can cut them smaller in size, say 24 instead of 16.
- White chocolate burns easily, so make sure to keep a close eye and melt in short bursts.
- If you love a strong spice flavor, add an extra ½ to 1 teaspoon of thandai masala.
Thandai Fudge
Thandai fudge is a delightful indian fusion dessert with the fragrant warmth of white chocolate, thandai masala and the citrusy freshness of orange zest!
Ingredients
- 400 g melting white choclate wafers or white chocolate, roughly chopped
- 1 News (~ 160g) condensed milk
- ½ Cup (~ 80g) milk powder
- 1 to 1.5 tablespoon thandai masala powder adjust quantity depending on how strong thandai flavor you like
- 4 tablespoon chopped pistachios
- 1 teaspoon orange zest
- 1 pinch salt
Instructions
Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal. Add white chocolate wafers, condensed milk and milk powder to a microwave – safe large bowl. A dry, clean, and preferably glass or ceramic bowl works best.
Heat in the microwave at 50% power in 15-20 second intervals or as needed stirring gently at intervals until melted. Stir after each interval as the residual heat helps them melt.
Once melted, add in thandai masala powder, orange zest, salt and chopped pistachios. Combine well using a spatula. Mix quickly after melting, as white chocolate sets fast.
Pour the mixture into the prepared pan and spread it evenly with a spatula. Sprinkle rose petals, pistachios, and saffron strands on top, gently pressing them into the fudge.
Refrigerate for 2-4 hours or until firm.Once set, lift the fudge out using the parchment paper overhang.
Using a sharp knife, cut into 16 squares(or smaller) and enjoy!
Notes
- Store thandai fudge in an airtight container, refrigerated for up to 1 week.
- Bring the fudge to room temperature before serving for the best texture.
- These fudge sqaures are quite dense and rich, you can cut them smaller in size, say 24 instead of 16.
- White chocolate burns easily, so make sure to keep a close eye and melt in short bursts.
- If you love a strong spice flavor, add an extra ½ to 1 teaspoon of thandai masala.