Chocolate Thandai Panna Cotta Recipe

How To Make Thandai Panna Cotta At Home: Step-By-Step Guide

Dry roast almonds, cashew nuts, black peppercorns, fennel seeds and cardamom for few minutes.

Add poppy seeds, dry rose petals, saffron dry roast them until they are fragrant.

Cool down and grind them into a powder.

Mix fresh cream and cadbury cocoa powder in a bowl.

Heat milk, add castor sugar and mix well.

Add the cream and Cadbury cocoa powder mixture to the milk and mix well.

Next, add the soaked agar agar and mix well.

Strain the mixture and add thandai powder. Give it a good mix.

Melt cadbury Silk in a separate bowl.

Pour the mixture into the serving dish. Spread it evenly using a spatula and refrigerate for 7-8 hours.

Next, pour melted Cadbury Silk and refrigerate again for 40-50 mins.

Pipe whipping cream, add thandai powder in the center, and garnish with dry rose petals.

While Holi is an Indian festival at heart, it never says no to a creative modern spin. This year, make the Holi celebrations all about a smooth blending of Italian panna cotta with the classic Indian thandai flavor. Let the guests enjoy the chilled Holi dessert with a desi twist like never before.

• Not blooming gelatin properly: Not blooming the powdered gelatin properly in cold water before heating prevents activation of the setting agent. This often causes a thin, runny, or lumpy panna cotta. It is therefore recommended to mix gelatin with cold water and let it sit for 5-10 minutes before heating.
• Boiling the setting agent: Once the gelatin or agar-agar is added to the milk mixture, don’t let it come to a boil. High temperature often destroys its setting power.
• Incorrect proportions of setting agent: To ensure proper setting, it is important to add the setting agent in the right quantity. While too little gelatin prevents setting, too much of it makes it rubbery.