Thandai Souffle

Thandai Souffle

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30

Ingredients

Serves 4

  • Agar-Agar powder 1 1/2 tsp

  • Milk 2 1/2 cups

  • Sugar 4 tbsp

  • Fresh Cream 200 gms

  • Almonds 6 nos

  • Fennel Seeds(Saunf) 2 tsp

  • Whole Black Pepper 3-4 nos

  • Poppy Seeds(Khus Khus) 1 tsp

  • Elaichi Powder 1 tsp

  • Kesar 1/2 tsp

  • Rose Water 1 tsp

Directions

  • 01

    Soak the almonds,black pepper, fennel seeds,poppy seeds in warm water for 2 hrs.

  • 02

    Blanch the almonds and drain the water.

  • 03

    Dissolve the saffron in little warm water.

  • 04

    Mix all the ingredients and grind to fine paste using rose water.

  • 05

    Keep aside.

  • 06

    Dissolve the agar -agar in 1/2 cup of water and bring to boil.

  • 07

    Boil the milk with sugar.

  • 08

    Add agar -agar mixture to the milk.

  • 09

    Add the thandai paste to milk and agar-agar mixture.

  • 10

    Keep aside to cool down.

  • 11

    Meanwhile whisk the cream till soft peaks form and fold it into milk mixture.

  • 12

    Pour into serving glasses and refrigerate for 4-6 hours or till the souffle sets.

  • 13

    Served chilled ,garnished with sliced almonds and few strands of saffron.

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