Thandai Souffle

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

5 gms agar agar (china grass)
2 1/2 cups milk
6 tbsp sugar
200 gms cream
1 recipe thandai paste ( see below)

For the Thandai Paste:

6 almonds
2 tsp fennel seeds (saunf)
3 to 4 peppercorns
1 tsp poppy seeds (khus khus)
A pinch cardamom powder
A few strands of saffron
1 tbsp rose water

For Garnish:

1/4 cup dried nuts, sliced

Method:

For Thandai Paste:

- Soak the almonds, fennel seeds, peppercorns and poppy seeds in warm water for two hours.
- Blanch the almonds and drain the water.
- Dissolve the saffron in a little warm milk.
- Mix all the ingredients and grind to a fine paste mixing rose water. Keep aside.

How to Proceed:

- Dissolve the agar agar in half a cup of water and bring to a boil.
- Boil the milk with the sugar.
- Strain the agar agar mixture and add to the milk.
- Add the thandai paste and cool to room temperature.
- Meanwhile whisk the cream till soft peaks form and fold into the mixture.
- Pour into serving glasses and refrigerate for four to six hours till the souffle sets.
- Serve chilled garnished with chopped nuts.

Preparation time: 20 minutes
Cooking time 10 minutes
Serves 4