Thandai souffle

Name: Thandai souffle
Total time: 1800 s
Yield: 4 person
Cuisine: Indian
Ingredients: 1 1/2 Tsp Agar-Agar powder; 2 1/2 cup Milk; 4 Tbsp Sugar; 200 gm Fresh Cream; Almond 6No; 2 Tsp Saunf; Black pepper 3-4No; 1 Tsp Khus-Khus; 1 Tsp Elaichi powder; 1/2 Tsp Kesar; 1 Tsp Rose water

Ruchi Sharma @Panky_1234

Vietnam

#ingredientmilk
This recipe is a blend of east and west, indeed a western dessert spiked with indian flavours.This is as cooling and refreshing as it's name. You can make the thandai paste in advance and store in refrigerator and use when required.

Ruchi Sharma @Panky_1234

Saved

Ingredients

30 minutes

4 person

1 1/2 TspAgar-Agar powder
2 1/2 cupMilk
4 TbspSugar
200 gmFresh Cream
Almond 6No
2 TspSaunf
Black pepper 3-4No
1 TspKhus-Khus
1 TspElaichi powder
1/2 TspKesar
1 TspRose water

Saved

Steps

30 minutes

1

Soak almonds,black pepper,fennel seeds,khus-khus in warm water for 2 hrs.
2

Blanch the almonds and drain the water.
3

Dissolve the saffron in little warm water.
4

Mix all the ingredients and grind to fine paste using rose water.
5

Keep paste aside for later use.
6

Dissolve agar-agar in 1/2 Cup of water and bring to boil.
7

In another pan boil milk with sugar.
8

Add agar-agar mixture to milk.
9

Now add thandai paste to milk and agar -agar mixture.
10

Keep aside to cool down.
11

Meanwhile whisk the cream till soft peaks formed and fold it into milk mixture.
12

Pour into serving glasses and refrigerated for 4-6hrs or till the souffle sets.
13

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