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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Thandai Custard

Thandai Custard

Servings: 5-6


  • 1 can chilled full fat coconut milk (chill for 12-24 hours)

  • 2 large pasture raised eggs

  • 4 tbsp local honey

  • 2 tbsp rose water (make sure to a buy a brand with no sugar or syrups / additives)

  • 1/2 tsp cardamom powder

  • 1/4 tsp cinnamon powder

  • 1/4 tsp fennel powder

  • 1/4 tsp nutmeg

  • Strands of saffron, a handful of crushed blanched almonds / pistachios, and rose petals for garnish


  1. Pour chilled can of coconut milk, nutmeg, honey, rose water, cardamom powder, cinnamon powder, and fennel powder in a pot. Whisk well at first until ingredients combined. Then, leave pot on low-medium heat. Stir continuously until steaming. May take some time. Mixture should thicken over time. Ensure milk does not boil.

  2. Beat 2 eggs and slowly pour into the steaming coconut milk while blending with an immersion blender (or pour steaming milk into a blender and slowly pour in beaten eggs until fully blended).

  3. Pour thick mixture into ramekins (should fill 5-6).

  4. Place in fridge for at least 6-8 hours until consistency has thickened and is creamy.

  5. Top with saffron strands, crushed pistachios, almonds, and rose petals.

  6. Serve chilled and enjoy!

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