Thandai is a quintessential drink during holi. Apart from making the drink, i wanted to make something using Thandai masala. Thandai is a drink that has ingredients which are cooling in nature.
Holi is the festival of colours, celebrating the arrival of spring, celebrating victory of good over evil. But for people like me who don’t like to play with colours, it is also festival of coming together, festival of celebrating relations, festival of forgiveness.
And when people come together, the one thing that makes the bond stronger is FOOD.
The first thing that comes to my mind when i think of any new flavour is PANACOTTA. And hence Thandai Panacotta. It turned out really good with mild flavour.
I am a part Culinary Council of KitchenAid India. And the recipe for Roasted Chana is my contribution to their Blog. Hence i have mostly used KitchenAid Products.
KitchenAid Chordless Hand Blender
KitchenAid Measuring Cups
KitchenAid Measuring Spoons
For the Masala
2 tbsp – Poppy seeds/ Khus Khus
1 tbsp – Fennel seeds/ Saunf
1/4 cup – Almonds
2 tbsp – Melon seeds
1 tsp – Black peppercorns
2 nos – Cardamom
For the Panacotta
1 cup – Milk
1 cup – Fresh cream
1 tbsp – Cold water
1/2 tbsp – Gelatin
1/4th cup – Sugar
3 tbsp – Thandai masala
Saffron and dried rose petals for garnishing
For the masala, take all the ingredients in the chopper. Blend it on high speed till the mixture is powdered.
In a small bowl take cold water and sprinkle gelatin over it. Set aside and let the gelatin bloom.
Add cream to the milk mixture and place it on a low flame. Once the mixture is hot, add sugar and stir till it dissolves. Add gelatin and switch off the flame. Stir till the gelatin is completely dissolved.
Strain the mixture into a jug and pour it into serving glasses. Refrigerate for atleast 4 hours.
Garnish it with somemore thandai masala and rose petals before serving.