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.

Panna Cotta Agar Agar In Indian Flavour
 
Thandai Panna Cotta without gelatin
Jump to Recipe

 

Thandai Panna Cotta Dessert for Holi

 

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, its 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

  • Agar is also known as agar-agar or china grass or kanten.
  • Unlike gelatin, Agar is a vegetarian product and is also known as ‘ vegetarian gelatin’
  • Agar is derived from algae and is used to gel many food products, such as puddings, desserts, jelly candy, soups, sauces, and more.
  • Being plant-based, agar is 80% fibre without any fat or protein.
  • It comes in different forms, namely, strands, grass, powder, etc.
  • Agar is stronger than gelatin. Unlike gelatin, agar sets beautifully at room temperature also. Thus refrigeration is not required.
  • Since it has a high melting point, therefore, it is first added to a liquid and then needs to be boiled for 2 to 3 minutes to activate it. If added without boiling then the jelly or pannacotta will not set.
  • Sets at room temperature. But return to its liquid state when reheated
  • The correct proportion of agar is very important. If added less, the pudding will not set. If added more then the pudding will be hard. 
  • You can read more about agar here.
  • To buy Agar Powder click here.

 

Thandai Panna Cotta without Refined Sugar

Though the recipe is exactly like Vanilla Pannacotta, but I have made a major change here and that is omitting refined sugar. Instead of Sugar, I have added honey to sweeten it up. Even jaggery can be used but I avoided it as it would have affected the colour. Maybe next time, I will use it (when wouldn't be clicking pics) :)-

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.

 

Brownie Points Of My Thandai Panna Cotta

Without Refined Sugar

With Agar

Perfect For Holi

Easy & Quick To Make

An excellent fusion dessert

 

How to make Panna Cotta with Step by Step Photos

  • Take milk and heavy cream in a pot.
  • Heat milk and heavy cream

 

  • 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.
Mix in thandai powder, saffron and rose petals

 

  • 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.
Prepare Agat Solution

 

  • 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.
Set Thandai Panna Cotta in moulds

 

  • 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.
Thandai Panna Cotta Dessert

 

FAQs Regarding Thandai Panna Cotta

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).

 

Let's Connect

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.

Also, if you like this post then feel free to comment in the comment section below. You could share it in your social media circle by clicking the little buttons below.

You can follow me on  Facebook, Pinterest, Twitter, Instagram (#samirasrecipediary).

 

5 from 1 vote
Print

Thandai Panna Cotta

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.

Course Dessert
Cuisine Fusion, Indian, Italian
Keyword Panna Cotta Dessert, Panna cotta recipe without Gelatin
Cook Time 15 minutes
Setting Time 1 hour
Total Time 15 minutes
Servings 6
Author Samira

Ingredients

  • 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)
  • 1 Tsp (Heaped) Agar Powder
  • 1/2 Cup Water
  • 2 Tbsp Honey

For Garnishing

  • 2 Tbsp Dried Rose Petals
  • 2 Tbsp Slivered Almonds, Pistachios etc
  • Mocktail Syrups (Optional)

Instructions

  1. Take milk and heavy cream in a pot.

  2. 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.

  3. 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.

  4. 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.

  5. Add honey and mix it nicely. 

  6. 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.

  7. You may now keep these in the refrigerator otherwise these will set within half an hour at room temperature only.

  8. 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

  9. Decorate with dried rose petals or chopped nuts or mocktail syrups.

Recipe Notes

  1. 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.
  2. Saffron milk and rose petals are added just for additional flavourings and can be easily avoided.
  3. 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.
  4. 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.
  5. I have used homemade Thandai powder. Check the recipe for the same here. 
  6. 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.

I used this Agar powder. If interested in buying this please click here.

Stay Happy & Healthy…

P.S. This post contains affiliate links. I may earn a small commission through this, without putting any extra cost to you,  which is needed to cover the costs of running this blog.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98 BMLogo