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Thandai Cheesecake
Thandai (almond spiced milk) is a traditional Indian drink made on Holi or Mahashivratri day. I have given an interesting twist to traditional cheesecake with Indian flavors. This thandai cheesecake is no-bake cheesecake and sets more like mousse. So I have prepared it in small …
Thandai panna cotta (without gelatin)
Thandai Panna Cotta
Prep Time
5 mins
Cook Time
20 mins
Resting Time
2 hrs
Total Time
25 mins
Panna cotta is a famous Italian dessert. This is a perfect duo of famous Indian drink, Thandai (spiced almond milk) and Italian dessert panna cotta. Make it this Holi to win your guest’s heart!
Course:
Dessert
Cuisine:
Fusion, Indian, Italian
Keyword:
holi recipe, indian fusion recipe, italian recipe
Calories: 400 kcal
Ingredients
For Panna Cotta
- 1 cup Whole milk or any dairy free milk
- 1 cup heavy cream or coconut cream
- 2 tsp agar-agar powder or flakes
- 2 tbsp thandai paste
- 2 tbsp sugar don’t add if thandai paste already has sugar
For Thandai Paste (makes 5-6 tbsp)
- ¼ cup almonds
- ¼ cup cashews
- ¼ tsp peppercorns
- 1 tbsp fennel seeds
- 1 tbsp poppy seeds
- 1 tbsp melon seeds
- 1 tbsp dry rose petals
- 7-10 saffron strands optional, soaked in 1 tbsp warm milk
- ½ cup milk or as needed
For Garnishing
- 1 tsp thick strawberry puree
- 1 tsp thick blackberry puree
- Few Mint leaves
- Some fresh fruits I’ve used strawberry, mango, and blueberry
Instructions
Making Thandai paste
-
Put all ingredients from thandai masala ingredients section in a blender and blend it to smooth paste.
Making Thandai Panna Cotta
-
Take milk in a mixing bowl, add agar-agar powder, Mix it well and set aside
-
Take a pan, put it on medium heat, add heavy cream, sugar and Thandai paste
-
When the mixture becomes warm, add milk and agar-agar mixture
-
Bring it to simmer, do not boil it
-
Remove the pan from stove and let the mixture come to room temperature
-
Now add the mixture to small bowls or ramekins and remove all bubbles
-
Put ramekins into the refrigerator for 2-3 hours
Platting Thandai Panna Cotta
-
Take a serving plate and add ½ tsp strawberry and blackberry puree in the center
-
Using spoon tap the puree
-
To unmold panna cotta run a paring knife around the edges
-
Take a bowl full of hot water and submerge the lower end of the ramekin into that hot water for 10-15 seconds.
-
Now flip the ramekin on the serving plate. Panna cotta should come out easily
-
Garnish Panna cotta with some fresh fruits and mint leaves
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