Thandai Souffle recipe - How to make Thandai Souffle
Method
For thandai paste- Soak the almonds, fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
- Blanch the almonds and drain the water.
- Dissolve the saffron in a little warm milk.
- Mix all the ingredients and grind to a fine paste using rose water. Keep aside.
How to proceed - Dissolve the agar agar in 1/2 cup of water and bring to a boil.
- Boil the milk with the sugar.
- Strain the agar agar mixture and add to the milk.
- Add the thandai paste and cool to room temperature.
- Meanwhile whisk the cream till soft peaks form and fold it into the mixture.
- Pour into serving glasses and refrigerate for 4 to 6 hours till the souffle sets.
- Serve chilled, garnished with dried nuts.
- You can use 2 tablespoon of thandai concentrate and adjust the sugar accordingly.
Nutrient values (Abbrv) per serving
| Energy | 400 cal |
| Protein | 6.8 g |
| Carbohydrates | 31.8 g |
| Fiber | 0 g |
| Fat | 24.6 g |
| Cholesterol | 20 mg |
| Sodium | 41.1 mg |