Thandai Souffle ( Low Calorie Sweet )

by Tarla Dalal

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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 )

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Preparation Time: 15 mins Cooking Time: 5 mins Total Time: 20 mins 4Makes 4 servings

Ingredients

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

Method

For the thandai paste

Blanch and peel the almonds. Keep aside.
Soak the fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
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

Combine the paneer, cream, sugar substitute and prepared thandai paste and blend it to a smooth paste in a mixer.
Pour into a serving bowl and refrigerate for 2 to 3 hours till it sets.
Serve chilled garnished with almonds.

Tips

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