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Thandai Souffle

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Tarla Dalal

 06 December, 2024

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

Preparation Time

20 Mins

Cooking Time

10 Mins

Total Time

30 Mins

Makes

4 null

Ingredients

None

For the thandai paste

For the garnish

Method

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.

 

Tips

  1. You can use 2 tablespoon of thandai concentrate and adjust the sugar accordingly.


Thandai Souffle recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy400 cal
Protein6.8 g
Carbohydrates31.8 g
Fiber0 g
Fat24.6 g
Cholesterol20 mg
Sodium41.1 mg

Click here to view Calories for Thandai Souffle

The Nutrient info is complete

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