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!!