Thandai Panna Cotta With Agar

Thandai Panna Cotta With Agar …

Thandai Panna Cotta
Thandai Panna Cotta
Jump to Recipe

Thandai Panna Cotta…doesn’t it sounds interesting?

Not only the name is interesting but its taste too is very good. A wonderful fusion where Indian Thandai meets Italian Pannacotta and hence becomes Thandai Pannacotta. Since they are meeting at the festival of colours, Holi, so an array of colours is there to celebrate their meeting.

Thandai Panna Cotta

Though Thandai is a summer drink with all the ingredients which have cooling effect on the body. But still, the moment you name Thandai, the festival of colours, Holi, pops up. So, for the Blogging Marathon’s Festival theme while I was thinking as to what to post, after Dahi Vada and Kanji Vada, the obvious choice was Thandai. But I have already shared Thandai recipe in the past. So, after bit of brain storming I decided to make this Thandai Panna cotta.

I settled for Thandai Panna Cotta for many other reasons too. First of course, is that it is associated with Holi. And second, was that it is quick to make. As I was out of station for the past one week, I had planned 2 recipes for the Blogging Marathon before leaving only, but due to time constraint couldn’t prepare anything for the third recipe. So, coming back, this was the easiest to make. As I had Thandai powder ready in my pantry, so it took me less than 15 minutes to prepare it. While it is resting in the refrigerator to set, I am on my laptop doing the writing work. And lastly, its an adaptation of my Vanilla Panna cotta recipe only. Thus, overall, an easy yet interesting recipe.

Though the recipe is exactly like Vanilla Panna cotta, but I have made a major change here and that is omitting refined sugar. Instead of Sugar, I have added honey to sweeten it up. Even jaggery can be used but I avoided it as it would have affected the colour. May be next time, I will use it (when wouldnt be clicking pics) :)-

Apart from Holi, you can serve it anytime to anyone. It is an excellent party dessert which can be easily prepared ahead of time. I have set these to be apt for individual servings but you can set it one big bowl also. The flavours are very much Indian, so it is best to serve this with nuts only. Though you can use fruit coulis also.

Though I have discussed in detail about these two in my earlier posts, namely, Thandai with Thandai Powder and Vanilla Pannacotta, still just a small recap about them.
Thandai is actually prepared with a mixture of milk, nuts, seeds and spices, flavoured with rose water or kewra water….and is therefore considered to be God’s drink also and hence similar to nectar. It is a drink which cools and refreshes not only our body but also our minds.

Panna Cotta is an Italian dessert meaning cooked cream. For making Panna Cotta, the cream is cooked on slow heat for about 5 minutes or till bubbling around the edges. It is then thickened with some setting agent like gelatin or agar which is nothing but vegetarian gelatin. Agar agar also known as China grass or kanten or agar, is a popular vegetarian alternative to gelatin.  Agar is stronger than gelatin. Unlike gelatin, agar sets beautifully at room temperature also. Since it has a high melting point, therefore, it is first added to a liquid and then brought to a boil to ensure that it is completely dissolved. Being plant-based, agar is 80% fiber without any fat or protein. You can read more about agar here.

Now, let’s see the recipe.

But before that just a minute… let’s talk about social media. If you like this recipe then do join me on my Facebook page to know about my latest recipes. Also, you can Pin it for later if not willing to try later on. And last but not the least, if you try it out then share your feedback through comments or on Instagram by using hashtag #samirasrecipediary. Your feedback fuels my enthusiasm to post more good content.

Your one comment can make my day so please be generous with your comments.

Related Recipes which you may like to try:

Thandai Drink Thandai Kulfi Vanilla Pannacotta Chocolate Pudding

Detailed Recipe Of Thandai Panna Cotta With Step By Step Pics

Take milk and heavy cream in a pot.

Thandai Panna Cotta

Add Thandai powder, saffron milk and rose petals. Heat it for 4 to 5 minutes on medium flame till it starts bubbling around the edges.

Simultaneously, take 1/2 cup water and mix agar powder on it. Heat it on low flame for 3 to 4 minutes. Soon, it will be transparent. Just give it a final boil and switch off the flame. Ensure that it is dissolved completely and there are no tiny granules left undissolved.

Add hot agar solution to the hot cream mix passing through a sieve. Heat it for a minute or two and then switch off the flame.

Arrange ramekins or moulds in a tray. You may use silicon or glass or aluminum or steel moulds. Can even use a steel bowl used in day-to-day cooking. Grease these with a brush and put the above mix in these.

Thandai Panna Cotta
Thandai Panna Cotta

You may now keep these in the refrigerator otherwise these will set within half an hour at room temperature only.

After about 2 hours, take the bowl out, run a knife around the edges. Put a plate on it and invert it. The pannacotta will slide on the plate. If, by chance, it doesn’t, then put the bowl in warm water for 30 seconds or so and then invert it.

Decorate with dried rose petals or chopped nuts or mocktail syrups.

Thandai Panna Cotta

Thandai Panna Cotta

Thandai Panna Cotta is a wonderful fusion of Indian Thandai with Italian Panna Cotta. It is bursting with the flavours of thandai in the smooth silky cream which is set using agar.

Course Dessert
Cuisine Fusion, Indian, Italian
Keyword Fusion Desserts, Holi Recipes, Thandai
Cook Time 15 minutes
Setting Time 1 hour
Total Time 15 minutes
Servings 6
Author Samira

Ingredients

  • My 1 Cup Measures 250 ml
  • 1 Cup (250 ml) Milk
  • 1 Cup (250 ml) Heavy Cream
  • 2 Tsp Thandai Powder
  • 10-12 Strands Saffron (Optional)
  • 1 Tbsp Dried Rose Petals (Optional)
  • 1 Tsp (Heaped) Agar Powder
  • 1/2 Cup Water

For Garnishing

  • 2 or 3 Tbsp Dried Rose Petals
  • 2 Tbsp Slivered Almonds, Pistachios etc
  • Mocktail Syrups (Optional)

Instructions

  1. Take milk and heavy cream in a pot.
  2. Add Thandai powder, saffron milk and rose petals. Heat it for 4 to 5 minutes on medium flame till it starts bubbling around the edges.

  3. Simultaneously, take 1/2 cup water and mix agar powder on it. Heat it on low flame for 3 to 4 minutes. Soon, it will be transparent. Just give it a final boil and switch off the flame. Ensure that it is dissolved completely and there are no tiny granules left undissolved.
  4. Add hot agar solution to the hot cream mix passing through a sieve. Heat it for a minute or two and then switch off the flame.
  5. Add honey and mix it nicely. 

  6. Arrange ramekins or moulds in a tray. You may use silicon or glass or aluminum or steel moulds. Can even use a steel bowl used in day-to-day cooking. Grease these with a brush and put the above mix in these.

  7. You may now keep these in the refrigerator otherwise these will set within half an hour at room temperature only.

  8. After about 2 hours, take the bowl out, run a knife around the edges. Put a plate on it and invert it. The pannacotta will slide on the plate. If, by chance, it doesn’t, then put the bowl in warm water for 30 seconds or so and then invert i

  9. Decorate with dried rose petals or chopped nuts or mocktail syrups.

Recipe Notes

  1. Heavy whipping cream is preferred. But if you are using Amul/Nestle cream then take care that it is not overcooked as then there are chances of its curdling.
  2. Saffron milk and rose petals are added just for additional flavourings and can be easily avoided.
  3. Honey can be easily replaced with sugar or jaggery. Add 3 tbsp sugar in the milk and cream mix and heat it till sugar dissolves completely.
  4. If using jaggery powder then mix 3 tbsp of it in milk and churn it in mixie so that it dissolves fully. Then add cream and proceed by heating the mix together.
  5. I have used homemade Thandai powder. Check the recipe for the same here. 
  6. In case, agar solution sets before you pour it into the cream then do not panic. Heat it again and soon it will be liquidy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98 BMLogo

10 Comments

  1. Sushma
  2. Renu Agrawal Dongre

Leave a Reply

Comodo SSL
%d bloggers like this: