Thandai bombs is a delicious Indian twist to the chocolate bombs which is great for get togethers and festivals, especially Holi. Thandai is an Indian drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. Drop these bombs in hot milk and you will get milk which is filled with chopped nuts and a delicious spice flavor and then top it over ice. You can make it colored and it’s super fun and interactive for Holi. These even make great gifts!

Happy Cooking!

Servings: 12-15 small spheres or 6-7 medium

Prep Time: 15-20 mins

Cooling Time: 20 mins

Total Time: 30-40 mins

Ingredients: 

• 1.75 cups melting white chocolate wafers

• 1/2 cup soaked and chopped almonds

• 3/4 tsp saffron powder

• 8-12 tbsp thandai powder, depends on how strong you want it

• 5-8 tbsp powdered sugar

• Milk for serving - 3/4 cup for each small sphere

• Food coloring gel or powders- Optional

• Chopped pistachio and rose petals to garnish- Optional

Directions: 

1. Melt white chocolate in a double boiler or in a microwave. If in a microwave melt it for 1 min and stir and then in 20 sec intervals stirring in between each.

2. Spoon the melted chocolate into your silicon mould and spread it out throughout the sphere. It should be well coated.

3. Place a cling wrap & Flip it over and remove excess chocolate. Squeeze out the cling wrap to get the excess chocolate.

4. Using a knife, clean out the edges of the mould. This helps it un mold it cleanly.

5. Let it chill in the fridge for 10-15 mins till set.

6. Mix together the almonds, saffron powder, thandai powder and powdered sugar.

7. If you do not have saffron powder- add saffron strands to a mortar with 1/2 tsp sugar and using a pestle grind it to a fine powder, it will be slightly pink. Make sure there is no liquid in it.

8. Carefully un-mould the chocolate spheres when set.

9. Fill half of them with the nut mixture al the way and press done tightly.

10. Heat a pan and carefully warm up the edges of the empty spheres. You want it to melt slightly which will melt the edges and will act as the glue to stick the spheres together.

11. Place the heated edge of the sphere over the filled sphere edge. Press down slightly to help seal it. Let it set for 1-2 mins in the fridge.

12. Pipe some of the melted chocolate over the balls and sprinkle some nuts and rose over it to garnish. Make sure to do this quickly so that it sticks to the melted chocolate.

13. They are ready!

14. When ready to serve, heat 3/4th cup of milk (for the smaller spheres). Pour milk in a cup. Drop the thandai bombs in the hot milk and let it melt. Stir and enjoy warm or pour over ice and enjoy cold.

Notes/Tips:

• Do not make the chocolate sphere too thick.

• Make sure the almonds and pistachios are well chopped.

• If you do not have saffron powder there are instructions in the recipe and video how to make it.

• If you are making larger spheres you will need to fill more, but not all the way up to one sphere. You can drop it more milk.

• Make sure the chocolate spheres are set before unmolding.

• Make sure your milk is warm so that the chocolate shell melts and then top it over ice.

• These store well in a cool dark space or in the fridge if it is warm out.