Thandai Panna Cotta
Thandai Panna Cotta is a rich, light, creamy, nutty, beautifully spiced, and absolutely heavenly dessert.
Equipment
- Saucepan
- Spatula
- sieve
- Measuring cups and spoons
- Bowl for agar agar
Ingredients
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 4 tablespoon Thandai Masala
- 2 tablespoon Water
- 1 ½ teaspoon Agar Agar Can use Gelatin too in same quantity
- ¼ cup Granulated Sugar
- 2 tablespoon Granulated Sugar
Instructions
- Take a small bowl with 2 tablespoons of water and add 1 and ½ teaspoons of Agar Agar powder to it. Stir it all till everything is dissolved and then set it aside for later.
- Take a saucepan and pour 1 cup of Full-fat milk into it. Add ¼ cup plus 2 tablespoons of granulated sugar and 4 tablespoons of thandai masala to it.
- Place the saucepan on medium heat and let the milk mixture boil.
- Let the milk cool down for 15 to 20 minutes. Then add the 1 cup heavy cream and warm up the mixture. Do not boil it. Switch off the heat
- To the warm mixture, add 1 and ½ teaspoons of bloomed agar agar and stir it in. Mix till the agar agar is completely dissolved.
- Strain the Thandai Panna Cotta mixture using a sieve.
- Pour the strained mixture into the bowls, place it in the refrigerator to chill, and set for 4 to 5 hours or overnight.
- Serve the Eggless Thandai Panna Cotta chilled with a garnish of thandai masala and dried rose petals.
Notes
- Do not boil the mixture after adding the Agar Agar.
- Strain the liquid for the perfect texture.
- Let the Thandai Panna Cotta set overnight.
- Use edible dried rose petals and not wild ones.
- Always use full-fat whole milk to make thandai panna cotta.
- If you are using store-bought thandai masala, add a little less initially. Check the flavor of the milk after boiling and then adjust and add more if needed.
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