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  1. Crush the Motichoor laddu. Dip the mouth of the Mason Jar in the Kesar Elaichi syrup and coat it evenly. Apply the crushed Motichoor laddu on it. Keep it in the fridge to chill.
  2. Blend together the Kesar Pista ice cream, chilled milk, thandai syrup and sugar.
  3. Remove the mason jar from the fridge and pour the thandai in it. Spoon in the whipped cream. Drizzle the Kesar Elaichi syrup on it. Place the Jalebis on it. Garnish with Almond and Pista slivers.
  4. Serve Chilled.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!