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.
Take milk and heavy cream in a pot.
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.
Add honey and mix it nicely.
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.
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 i
Decorate with dried rose petals or chopped nuts or mocktail syrups.