Thandai Panna Cotta (Without Gelatin)

Thandai Panna Cotta

“Holi ke din dil khil jaate hain, rango me rang mil jaate hain."

This one line perfectly sums up the colorful essence of this ‘rangila’ colorful festival.
Let’s paint this World with beautiful colors of joy, happiness, smiles and laughter!
 


With Holi, the festival of colors, just round the corner, I am sure every household is gearing up to prepare their favorite sweets. No Indian festival is complete without delicious treats for family and friends.

And the most quintessential drink during this time of the year is 'Thandai'. This time I thought of making a fusion recipe by using Thandai powder- A Thandai flavored Panna Cotta.

 
Panna cotta means 'cooked cream'. It is made by sweetened cream thickened with gelatin and molded.
This chilled dessert is popular throughout Italy. It is easy to make and can be prepared in advance.
Although the name means 'cooked cream', the ingredients are only warmed enough to dissolve the gelatin and sugar.

If you want to make a dessert for your party that looks classy and leaves you with loads and loads of compliments you can bet on this one.

I made this heavenly dessert for a Holi get together at my place. And needless to say this became the star of the party.
 
 
It looks and tastes wonderful with the aromatic flavors of Thandai.
Being a vegetarian I've not used gelatin and instead used Agar Agar strands, which are a vegetarian version of gelatin.The key is to get the right texture which is not too firm but soft, with a bit of a wobble, like the texture of custard.

HIGHLIGHTS OF THIS YUMMY DESSERT

Vegetarian-No gelatin
Creamy
Fruity
Great in taste
Kids will love it
Easy to make
Great in taste
 
 
Now, over to the recipe part of this scrumptious dessert. (I made a big batch as this was for a party- Approximately 30 servings. You please adjust the ingredients according to your need.)
To give it a festive look of Holi, I have smeared the Panna Cotta with edible colors. However you can skip doing that.

INGREDIENTS:

Heavy cream- 1.25 ml
Full fat milk- 1 liter
Agar agar strands- 25 grams(chopped)
2 cups water for soaking the agar agar strands
Sugar- 2.5 cups
Thandai Powder-6 tablespoon
Thandai Essence-2 tablespoon

For Garnishing:
Edible Colors (Optional)
Pista slivers
Dried Rose Petals
 
DIRECTIONS:
 
We have to start first by chopping the agar agar strands in small pieces and soak them in warm water for 10 mins. Chop the agar agar in real small or tiny pieces with the help of kitchen scissors.

Mix cream, milk and sugar in a pan or sauce pan and keep it on low flame. Keep on stirring at intervals while the cream mixture comes to a gentle boil and sugar gets completely dissolved.

At the same time, keep the agar agar and water solution on low flame in another pan. Keep on stirring the agar agar solution and let it cook till the agar agar strands are completely dissolved.

(Multitasking at its best ;))

When the cream+milk+sugar mixture come to a gentle boil. Switch off the flame.
 
 
 
Mix hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk.

Add in Thandai essence and powder too.

Cook this mixture on low flame for about 5 minutes.

At any point of time mixture should not come to a rolling boil.

After this switch off the flame.

Mix it well with the help of a wire whisk.

Let it come to room temperature.

Now, pour this prepared Panna Cotta either in individual glasses/bowls or in a big bowl.
 
 
 
Let them come to room temperature and then keep them in fridge for about 3-4 hours.

Garnish with Pistas and Rose Petals.

Devour this delicious dessert!!
 
 
 
 

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