Thandai Souffle


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Traditional thandai is used to flavour this souffle making it a very unusual combination.

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Serves 4.
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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


    For thandai paste

    1. Soak the almonds, fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
    2. Blanch the almonds and drain the water.
    3. Dissolve the saffron in a little warm milk.
    4. Mix all the ingredients and grind to a fine paste using rose water. Keep aside.

    How to proceed

    1. Dissolve the agar agar in 1/2 cup of water and bring to a boil.
    2. Boil the milk with the sugar.
    3. Strain the agar agar mixture and add to the milk.
    4. Add the thandai paste and cool to room temperature.
    5. Meanwhile whisk the cream till soft peaks form and fold it into the mixture.
    6. Pour into serving glasses and refrigerate for 4 to 6 hours till the souffle sets.
    7. Serve chilled, garnished with dried nuts.

    1. You can use 2 tablespoon of thandai concentrate and adjust the sugar accordingly.
    RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook
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