Soak the almonds,black pepper, fennel seeds,poppy seeds in warm water for 2 hrs.
Blanch the almonds and drain the water.
Dissolve the saffron in little warm water.
Mix all the ingredients and grind to fine paste using rose water.
Keep aside.
Dissolve the agar -agar in 1/2 cup of water and bring to boil.
Boil the milk with sugar.
Add agar -agar mixture to the milk.
Add the thandai paste to milk and agar-agar mixture.
Keep aside to cool down.
Meanwhile whisk the cream till soft peaks form and fold it into milk mixture.
Pour into serving glasses and refrigerate for 4-6 hours or till the souffle sets.
Served chilled ,garnished with sliced almonds and few strands of saffron.
