Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, thandai panna cotta with rose jelly. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Thandai Panna cotta with rose jelly. This can be a preparation you ought to do to cook it. A delicate, creamy Panna Cotta flavored with saffron and cardamom and served with a rose jelly.

Thandai Panna cotta with rose jelly is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Thandai Panna cotta with rose jelly is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have thandai panna cotta with rose jelly using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Thandai Panna cotta with rose jelly:

1. Make ready 1/2 cup homemade thandai powder or 1/4th cup thandai syrup
2. Take 4 tbsp gelatin
3. Take 4 tbsp rose syrup
4. Prepare 1 cup water for rose jelly
5. Take 1 cup fresh cream
6. Make ready 1/4 th cup sugar

So here it is, the classic Italian dessert Panna Cotta with the Indian flavor of Thandai, served with Saffron flavored jelly. Thandai is a classic Indian flavor. The paste is made with almonds, pistachio, fennel seeds, black pepper, saffron, cardamom etc. Being a vegetarian, I have used Agar Agar instead of Gelatin.

Steps to make Thandai Panna cotta with rose jelly:

1. Mix the thandai powder or syrup with fresh cream & beat it for 5min.
2. Melt 2tbsp gelatin with water & mix it thoroughly with fresh cream & thandai mix, pour it in a setting mould, i used silicon mould & refrigerate it for 2-3hours or till set well.
3. Take 1 cup water in a sauce pan add rose syrup & sugar to it & give it a good mix & give it 1 boil, then add gelatin to it & cook it for 5 min till it starts sticking to the side.
4. Bring this mix to room temperature while constantly stiring. If you do not stir the jelly will set, once it comes to room temperature pour it over the set panna cotta & refrigerate it for 3-4 hours till jelly sets well.
5. Unmoul it & slice it & serve.

Thandai Panna Cotta with Strawberry and Mango Coulis is everything you want a summer dessert to be. It is light, creamy, cold, sweet, fruity and definitely exotic. It's not just the thandai (Indian spiced almond milk) that makes this exotic. This perfect combination of the classic Indian drink with an Italian dessert is taken further by the addition of Mango Coulis and Strawberry! Cream the butter and sugar together until light and fluffy.

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