Looking for a sumptuous dessert to serve to your guests this Holi? Then nothing better than Thandai Panna cotta!
Thandai Panna cotta is a wonderful fusion dessert where Indian Thandai meets Italian Pannacotta and hence becomes Thandai Pannacotta. It is bursting with the flavours of Thandai in the smooth silky cream which is set using agar.
Since they are meeting at the festival of colours, Holi, so an array of colours is there to celebrate their meeting.
Thandai & Holi
Thandai is a summer drink with all the ingredients which have a cooling effect on the body. But still, the moment you name Thandai, the festival of colors, Holi, pops up.
So, for the Blogging Marathon's Festival theme while I was thinking as to what to post, after Dahi Vada and Kanji Vada, the obvious choice was Thandai. But I have already shared the Thandai recipe in the past. So, after a bit of brainstorming, I decided to make this Thandai Panna cotta.
I settled for Thandai Panna Cotta for many other reasons too.
- First, of course, is that it is associated with Holi.
- And second, was that it is quick to make. As I was out of station for the past one week, I had planned 2 recipes for the Blogging Marathon before leaving only, but due to time constraint couldn't prepare anything for the third recipe. So, coming back, this was the easiest to make. As I had Thandai powder ready in my pantry, so it took me less than 15 minutes to prepare it. While it is resting in the refrigerator to set, I am on my laptop doing the writing work.
- And lastly, it's an adaptation of my Vanilla Panna cotta recipe only. Thus, overall, an easy yet interesting recipe.
You can also treat your loved ones with Thandai Kulfi which can be easily prepared a few days in advance too.
What Is Panna Cotta?
Panna Cotta is an Italian dessert meaning cooked cream. For making Panna Cotta, the cream is cooked on slow heat for about 5 minutes or till bubbling around the edges. It is then thickened with some setting agent like gelatin
But today, we are making Panna cotta without gelatin and using Agar-agar, which is nothing but vegetarian gelatin.
What is Agar Agar
A Perfect Party Dessert
Apart from Holi, you can serve it anytime to anyone. It is an excellent party dessert that can be easily prepared ahead of time. I have set these to be apt for individual servings but you can set it one big bowl also. The flavours are very much Indian, so it is best to serve this with nuts only. Though you can use fruit coulis also.
And if you are wondering as to what is Thandai, then, Thandai is actually prepared with a mixture of milk, nuts, seeds and spices, flavoured with rose water or kewra water. It is therefore considered to be God’s drink also and hence similar to nectar. It is a drink that cools and refreshes not only our body but also our minds. You can read more about it in my Thandai recipe post.
Why You Will Love This Recipe
- Without Refined Sugar
- With Agar
- Perfect For Holi
- Easy & Quick To Make
- An excellent fusion dessert
Step by Step Recipe
- Take milk and heavy cream in a pot.
- Add Thandai powder, saffron milk and rose petals. Heat it for 4 to 5 minutes on medium flame till it starts bubbling around the edges.
- Simultaneously, take 1/2 cup water and mix Agar powder on it. Heat it on low flame for 3 to 4 minutes. Soon, it will be transparent. Just give it a final boil and switch off the flame. Ensure that it is dissolved completely and there are no tiny granules left undissolved.
- Add hot Agar solution to the hot cream mix passing through a sieve. Heat it for a minute or two and then switch off the flame.
- Lastly, add honey and give it a mix.
- Arrange ramekins or moulds in a tray. You may use silicon or glass or aluminum or steel moulds. Can even use a steel bowl used in day-to-day cooking. Grease these with a brush and put the above mix in these.
- You may now keep these in the refrigerator otherwise these will set within half an hour at room temperature also.
- After about 2 hours, take the bowl out, run a knife around the edges. Put a plate on it and invert it. The panna cotta will slide on the plate. If, by chance, it doesn’t, then put the bowl in warm water for 30 seconds or so and then invert it.
- Decorate with dried rose petals or chopped nuts or mocktail syrups.
Q) Can I make this with dairy cream?
Heavy cream gives the best results but you can use Amul or Nestle cream also. In that case, be careful while cooking the cream seeing that it is not overcooked as it may curdle then.
Q) What to use if I do not have Thandai Powder?
Though Thandai powder can be made easily by using this recipe. But still, in place of this, you can use readymade Thandai syrup (but remember that it is loaded with sugar).
Q) Is Agar and Agar Agar same?
Yes. In fact, it is also known as China grass or Kanten.
Thank you for reading this post. I hope you have liked this easy Thandai Panna cotta recipe. If you try this recipe then do share your feedback. Your feedback fuels my enthusiasm to post more good content.
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Thandai Panna Cotta With Agar Agar
Thandai Panna Cotta is a wonderful fusion of Indian Thandai with Italian Panna Cotta. It is bursting with the flavours of thandai in the smooth silky cream which is set using agar.
- My 1 Cup Measures 240 ml
- 1 Cup (240 ml) Milk
- 1 Cup (240 ml) Heavy Cream
- 2 Tsp Thandai Powder
- 10-12 Strands Saffron (Optional)
- 1 Tbsp Dried Rose Petals (Optional)
- 2 Tsp Agar Powder
- 1/2 Cup Water
- 2 Tbsp Honey
- 2 Tbsp Dried Rose Petals
- 2 Tbsp Slivered Almonds, Pistachios etc
- Mocktail Syrups (Optional)
Take milk and heavy cream in a pot.
Add Thandai powder, saffron milk and rose petals. Heat it for 4 to 5 minutes on medium flame till it starts bubbling around the edges.
Simultaneously, take 1/2 cup water and mix agar powder on it. Heat it on low flame for 3 to 4 minutes. Soon, it will be transparent. Just give it a final boil and switch off the flame. Ensure that it is dissolved completely and there are no tiny granules left undissolved.
Add hot agar solution to the hot cream mix passing through a sieve. Heat it for a minute or two and then switch off the flame.
Add honey and mix it nicely.
Arrange ramekins or moulds in a tray. You may use silicon or glass or aluminum or steel moulds. Can even use a steel bowl used in day-to-day cooking. Grease these with a brush and put the above mix in these.
You may now keep these in the refrigerator otherwise these will set within half an hour at room temperature only.
After about 2 hours, take the bowl out, run a knife around the edges. Put a plate on it and invert it. The pannacotta will slide on the plate. If, by chance, it doesn’t, then put the bowl in warm water for 30 seconds or so and then invert i
Decorate with dried rose petals or chopped nuts or mocktail syrups.
- Heavy whipping cream is preferred. But if you are using Amul/Nestle cream then take care that it is not overcooked as then there are chances of its curdling.
- Saffron milk and rose petals are added just for additional flavourings and can be easily avoided.
- Honey can be easily replaced with sugar or jaggery. Add 3 tbsp sugar in the milk and cream mix and heat it till sugar dissolves completely.
- If using jaggery powder then mix 3 tbsp of it in milk and churn it in mixie so that it dissolves fully. Then add cream and proceed by heating the mix together.
- I have used homemade Thandai powder. Check the recipe for the same here.
- In case, agar solution sets before you pour it into the cream then do not panic. Heat it again and soon it will be liquidy.
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