Thandai Pannacotta

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I don't know about others- but I am addicted to cooking shows. After a long tiring day, I willingly submit myself to cooking stimuli. For me, they're the television equivalent of comfort food, something mindless that washes over the weariness of the whole day. And not to forget, they unleash my creativity in the kitchen.

Holi, the "Festival of Colors" is just around the corner. Amidst the daily drudgery, Holi brings much-needed cheer and color to our lives. Back in India, the festival vibe is all about love, joy, laughter, and massive gastronomic spread. The mere thought of those delicacies is enough to get me drooling! Made with nuts, rose petals, and flavored with fragrant spices, Thandai is the quintessential Indian beverage made on the festive occasion of Holi. The word Thandai in Hindi refers to a refreshing drink that has a cooling effect.

This time I decided to give the famous Italian Pannacotta a new twist by adding an Indian touch. Thandai Pannacotta- yes, you heard it right! The recipe combines the exciting flavors of Pannacotta and the Indian Thandai and is sure to knock your socks off.

Luscious, fragrant, and packed with flavor, this Thandai Panna Cotta is scrumptious and is a perfect make-ahead dessert for spring and summer.

Are you looking for other Dessert ideas this Holi? You can also check out my Saffron Phirni , Apple Jalebi and Kalakand

Easy to whip up, this exotic dessert is sure to be a party stunner! This Holi treat yourself and your loved ones to a slew of new taste experience with this fusion dessert!



Creamy Tomato Spinach Pasta Thandai Panna Cotta
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 3 servings
Calories per serving: 425kcal


Ingredients:
  • 1/4 cup whole almonds
  • 1/4 cup whole cashews
  • 10-15 whole black peppercorn
  • 7-10 whole green cardamoms
  • 1 tablespoon white poppy seeds
  • 1 tablespoon fennel seeds
  • 15-20 saffron strands
  • 2 tablespoon dry rose petals
  • 4 tablespoon sugar
  • 1½ cup milk
  • ½ cup heavy cream
  • 5g gelatin powder

Instructions:
  1. Firstly, we will make the thandai powder. To make it, add 1/4 cup whole almonds, 1/4 cup whole cashew nuts, 10-15 black peppercorns, 7-10 green cardamoms, 1 tbsp white poppy seeds, 1 tbsp fennel seeds, 15-20 strands of saffron, 4 tbsp sugar and 2 tbsp dried rose petals to the medium jar of a blender and grind to make a smooth powder.
  2. Do not over grind otherwise the nuts will release their oil and the powder will become sticky.
  3. You can store the powder in an airtight container at room temperature for up to a week. You can add this to powder to a cup of milk, and enjoy a refreshing drink.
  4. In a small bowl whisk gelatin and water. Set aside to bloom for 10-15 minutes.
  5. Grease 3 glasses lightly with oil and set aside.
  6. In a medium saucepan, heat the heavy cream and milk over medium-low heat (do not boil). Add in 3/4 cup of the thandai powder and let it get fully combined. Once combined, take the pan off heat.
  7. Add gelatin while the mixture is still warm and stir until the gelatin has completely dissolved.
  8. Pour it in the greased glasses and let it cool down completely.
  9. Refrigerate to set for atleast 4 hrs or better overnight.
  10. Serve chilled.

Comments

  1. Bubbles25 March 2021 at 18:31

    Wow! A classic recipe with a modern makeover.. A must try👍👍😊

    ReplyDelete

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