Thandai Souffle
by Tarla Dalal
01 Jan 2001
This recipe has been viewed 52024 times
Traditional thandai is used to flavour this souffle making it a very unusual combination.
Thandai Souffle recipe - How to make Thandai Souffle
Preparation Time : Cooking Time: Total Time:
Serves 4.
5 gms agar-agar (china grass)
2 1/2 cups milk
6 tbsp sugar
1 recipe thandai paste, given below
200 gms fresh cream
For the thandai paste
6 almonds (badam)
2 tsp fennel seeds (saunf)
3 to 4 peppercorns
1 tsp poppy seeds (khus-khus)
a pinch of cardamom (elaichi) powder
a few strands of saffron (kesar) strands
1 tsp rose water
For the garnish
1/4 cup sliced mixed nuts
Method
For thandai paste
How to proceed
- Method
For thandai paste
- 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
- 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 per serving
| Energy | 400 cal |
| Protein | 6.8 g |
| Carbohydrates | 31.8 g |
| Fiber | 0 g |
| Fat | 24.6 g |
| Cholesterol | 20 mg |
| Vitamin A | 507.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.6 mg |
| Folic Acid | 9.5 mcg |
| Calcium | 301 mg |
| Iron | 0.3 mg |
| Magnesium | 29.3 mg |
| Phosphorus | 169.9 mg |
| Sodium | 41.1 mg |
| Potassium | 174.1 mg |
| Zinc | 0.2 mg |
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