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Preparation Time : 20
Cook Time : 10
Total Time : 30
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
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.
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.
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