Thandai Souffle ( Low Calorie Sweet )


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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.

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Thandai Souffle ( Low Calorie Sweet ) recipe - How to make Thandai Souffle ( Low Calorie Sweet )

Preparation Time:    Cooking Time:    Total Time:     4Makes 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

For the thandai paste

    For the thandai paste
  1. Blanch and peel the almonds. Keep aside.
  2. Soak the fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
  3. 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
  1. Combine the paneer, cream, sugar substitute and prepared thandai paste and blend it to a smooth paste in a mixer.
  2. Pour into a serving bowl and refrigerate for 2 to 3 hours till it sets.
  3. Serve chilled garnished with almonds.

  1. It is advisable to make double quantity of the thandai paste to get a smoother mixture.
  2. The unused mixture can be stored in the refrigerator for a month.

Nutrient values per serving
Energy 337 cal.
Fat 2.2 gm.

RECIPE SOURCE : Low Calorie SweetsBuy this cookbook

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