Dessert Prepare Thandai Panna Cotta With These Easy Steps To Enhance Your Holi Celebration
Thandai Panna Cotta blends the rich, nutty essence of traditional Thandai with the silky smoothness of Italian panna cotta, making it a perfect festive dessert.
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25 Mins
Total time
10 Mins
Cook Time
10 Mins
Prep Time
4 People
Serves
Easy Difficulty
Veg
Diet
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Ingredients
- 10 Gram Thandai Spice Mix: Almonds
- 10 Gram Cashews
- 2 Gram Poppy seeds
- 2 Gram Fennel seeds
- 0.5 Gram Green cardamom
- 0.5 Gram Black peppercorns
- 0.5 Gram Dried rose petals
- Saffron (Few Strands)
- 4 Gram Sugar
- 250 Milliliter Thandai Panna Cotta Base: Heavy cream
- 100 Milliliter Whole milk
- 50 Gram Sugar
- 2 Tablespoon Thandai spice mix
- 5 Gram Gelatin (or agar-agar 2g for vegetarians)
- 25 Milliliter Warm water
- 1 Pinch Saffron strands
- 0.5 Teaspoon Rose water
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Main Procedure
Step 1
Thandai Spice Mix: Dry roast almonds, cashews, poppy seeds, fennel, and peppercorns for 1-2 minutes.
Step 2
Cool, then grind into a fine powder with cardamom, dried rose, saffron, and sugar.
Step 3
Store in an airtight container.
Step 4
Thandai Panna Cotta Base: Bloom gelatin in warm water for 5 minutes.
Step 5
In a saucepan, heat cream, milk, sugar, and saffron until warm (do not boil).
Step 6
Stir in the thandai spice mix and let it infuse for 5 minutes.
Step 7
Strain the mixture to remove coarse bits.
Step 8
Add rose water and the bloomed gelatin, stirring until fully dissolved.
Step 9
Pour into ramekins or glasses, refrigerate for 4-6 hours until set.
Step 10
Garnishing And Serving: Crushed pistachios and almonds