Holi is the festival of colors, celebrating the arrival of spring, celebrating the victory of good over evil. But for people like me who don’t like to play with colors, it is also the festival of coming together, the festival of celebrating relations, the festival of forgiveness.
And when people come together, the one thing that makes the bond stronger is FOOD.Thandai being a must during Holi, I had to make something using Thandai masala. Thandai, as the name suggests, is a drink that has cooling properties.The first thing that comes to my mind when I think of any new flavor is PANACOTTA. And hence Thandai Panacotta. It turned out really good with a mild flavor.
For the Masala
– Poppy seeds/ Khus Khus: 2 tablespoon
– Fennel seeds/ Saunf: 1 tablespoon
– Almonds: 1/4 cup
– Black peppercorns: 1 teaspoon
– Cardamom: 2 nos.
For the Panacotta
– Milk: 1 cup
– Fresh cream: 1 cup
– Cold water: 1 tablespoon
– Gelatin: 1/2 tablespoon
– Sugar: 1/4th cup
– Thandai masala: 3 tablespoon
Saffron and dried rose petals for garnishing
For the masala, take all the ingredients in the chopper. Blend it on high speed till the mixture is powdered.
In a saucepan take milk and 3tbsp thandai masala and boil it for 5 mins. Let it sit and come to room temperature.
In a small bowl take cold water and sprinkle gelatin over it. Set aside and let the gelatin bloom.
Add cream to the milk mixture and place it on a low flame. Once the mixture is hot, add sugar and stir till it dissolves. Add gelatin and switch off the flame. Stir till the gelatin is completely dissolved.
Strain the mixture into a jug and pour it into serving glasses. Refrigerate for at least 4 hours.
Garnish it with some more thandai masala and rose petals before serving.