THAndai Panacotta
 
Ingredients
  • For the Masala
  • 2 tbsp – Poppy seeds/ Khus Khus
  • 1 tbsp – Fennel seeds/ Saunf
  • ¼ cup – Almonds
  • 2 tbsps – Melon seeds
  • 1 tsp – Black peppercorns
  • 2 nos – Cardamom
  • For the Panacotta
  • 1 cup – Milk
  • 1 cup – Fresh cream
  • 1 tbsp – Cold water
  • ½ tbsp – Gelatin
  • ¼th cup – Sugar
  • 3 tbsp – Thandai masala
  • Saffron and dried rose petals for garnishing
Instructions
  1. For the masala, take all the ingredients in the chopper. Blend it on high speed till the mixture is powdered.
  2. In a saucepan take milk and 3tbsp thandai masala and boil it for 5 mins. Let it sit and come to room temperature.
  3. In a small bowl take cold water and sprinkle gelatin over it. Set aside and let the gelatin bloom.
  4. Add cream to the milk mixture and place it on a low flame. Once the mixture is hot, add sugar and stir till it dissolves. Add gelatin and switch off the flame. Stir till the gelatin is completely dissolved.
  5. Strain the mixture into a jug and pour it into serving glasses. Refrigerate for atleast 4 hours.
  6. Garnish it with somemore thandai masala and rose petals before serving.
Recipe by MADaboutkitchen at http://madaboutkitchen.in/thandai-panacotta/