Thandai Souffle ( Low Calorie Sweet )
by Tarla Dalal
16 May 2008
This recipe has been viewed 14522 times
This recipe is a blend of east and west, indeed a western dessert spiked with indian flavours. . This is as cooling and refreshing as its name. You can make the thandai paste in advance and store in refrigerator and use when required.
Thandai Souffle ( Low Calorie Sweet ) recipe - How to make Thandai Souffle ( Low Calorie Sweet )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups low fat paneer (cottage cheese)
2 tbsp low fat cream
2 tsp sugar substitute
For The Thandai Paste
4 almonds (badam)
2 tsp fennel seeds (saunf)
1 to 2 peppercorns (kalimirch)
1 tsp poppy seeds (khus-khus)
a pinch cinnamon (dalchini) powder
a few strands of saffron (kesar) strands dissolved in 1 tsp water
1 tbsp rose water
For The Garnish
1 almond blanched , peeled and cut
into slices
Method
For the thandai paste
How to proceed
For the thandai paste
- For the thandai paste
- Blanch and peel the almonds. Keep aside.
- Soak the fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
- Blend the almonds, fennel seeds, peppercorns, poppy seeds, cardamom and saffron with the rose water in a mixer to a fine paste and keep aside.
How to proceed
- How to proceed
- Combine the paneer, cream, sugar substitute and prepared thandai paste and blend it to a smooth paste in a mixer.
- Pour into a serving bowl and refrigerate for 2 to 3 hours till it sets.
- Serve chilled garnished with almonds.
- It is advisable to make double quantity of the thandai paste to get a smoother mixture.
- The unused mixture can be stored in the refrigerator for a month.
Nutrient values per serving
Energy
337 cal.
Fat
2.2 gm.
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