By Chef Prakash Kumar D, The Woodrose
Cook Time: 6 hrs
Prep Time: 35 minutes
Serves: 8
Ingredients:
- Heavy Cream – 3 cups
- Milk – 1 cup
- Sugar – ¾ cup
- Thandai Powder – 4 tsps
- Cardamom – 3 (crushed)
- Gelatine – as required
- Saffron strands – as required
- Fibre biscuits – 6-8 pieces
- Dry fruit/ Rose petals – for garnish
Ingredients for Thandai powder:
- Almonds – 1 cup
- Cashews – 1 cup
- Pistachios – ¼ cup (optional)
- Watermelon Seeds – ¼ cup
- White poppy seeds – ¼ cup
- Peppercorns – 10-15 corns
- Green cardamom – 20 pods
- Fennel seeds – ¼ cup
- Dry rose petals – ½ cup (optional for flavour)
- Sugar – ½ cup (adjust to taste)
Method for Panna Cotta cups
- In a medium saucepan pour milk and gelatin powder and stir until combined
- In a pan, crush the biscuits into a powder and with a spoon set it at the bottom of the serving cups.
- Place the cups in the fridge and allow it to set for 30 mins
- In a separate saucepan, add heavy cream and sugar and stir together until completely combined. Pour the gelatin and milk into the mix and continue stirring.
- Place it over medium heat and bring to a boil while stirring.
- Add thandai powder, cardamom and saffron and continue stirring.
- Remove from heat and allow to cool.
- Pour the mixture into the serving cups and allow it to cool at room temperature.
- Garnish with rose petals, saffron strands and thandai powder
- Once cooled, put thandai panna cotta cups back in the fridge and allow it to set for 6 hours.
Method for Thandai Powder:
- In a mixie, grind peppercorns, cardamom, fennel seeds, poppy seeds and watermelon seeds into a fine powder and transfer it into a bowl.
- In the same grinder add almonds, cashews and pistachios and grind to a fine powder.
- Combine the two powders and add rose petals to the mixture,
- Thandai powder can be stored in an airtight container in the fridge for up to 2 months.
