by Tarla Dalal
Added to 225 cookbooks
This recipe has been viewed 14784 times
Traditional thandai is used to flavour this souffle making it a very unusual combination.
- 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.
- 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.
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