Thandai Panna Cotta

 

Ingredients

• 1 ½ cups heavy cream
• ½ cup full-fat milk
• ¼ cup sugar
• 1 tbsp thandai masala powder (store-bought or homemade) 
• 1 tsp rose water
• 1 tsp vanilla extract
• 2 tsp agar-agar powder (or 2 ½ teaspoons gelatin)
• 1 tbsp warm water (if using gelatin)
•  For Garnish, chopped nuts 
• Dried rose petals
• A few saffron strands
• A drizzle of honey or rose syrup

 Method

1. If you’re using agar-agar, dissolve it in ¼ cup of water and set it aside. Agar-agar needs to be boiled to activate its gelling properties. If using gelatin, sprinkle the gelatin over 1 tablespoon of warm water and allow it to bloom for 5 minutes. 
2. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Add thandai masala powder and rose water and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes to infuse the flavours, stirring occasionally.
3. Add the Gelling Agent – If using agar-agar, bring the mixture with the agar-agar to a boil for 2-3 minutes while stirring continuously, then remove from  heat.  If using gelatin, after blooming, stir the gelatin into the hot thandai cream mixture until fully dissolved. Ensure the mixture doesn’t boil once the gelatin is added, as it can lose its gelling power.
4. Strain the mixture to avoid any clumps of spices or undissolved gelling agent, and strain the mixture into another bowl to make the panna cotta smooth and silky. 
5. Pour the thandai-infused cream mixture into individual serving glasses or moulds. Let the panna cotta cool to room temperature and then refrigerate for at least 4 hours, or until set completely. 
6. 6. Once set, garnish with chopped nuts, soaked saffron strands, and dried rose petals. For a final touch, you can drizzle honey or rose syrup on top before serving. It has a beautiful balance of creamy richness, delicate spice, and refreshing floral notes that make it an unforgettable dessert for any special occasion. 
   

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