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Thandai Souffle ( Low Calorie Sweet )
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Tarla Dalal
• 10 August, 2012
Table of Content
This recipe is a blend of east and west, indeed a western dessert spiked with indian flavours. . This is as cooling and refreshing as its name. You can make the thandai paste in advance and store in refrigerator and use when required.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Recipe
- 2 cups low fat paneer (cottage cheese)
- 2 tbsp low fat cream
- 2 tsp sugar substitute
For The Thandai Paste
- 4 almond (badam)
- 2 tsp fennel seeds (saunf)
- 1 to 2 peppercorns (kalimirch)
- 1 tsp poppy seeds (khus-khus)
- a pinch cinnamon (dalchini) powder
- a few strands of saffron (kesar) strands dissolved in 1 tsp
- 1 tbsp rose water
For The Garnish
- 1 almond (badam) blanched , peeled and cut
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Method
For the thandai paste
- Blanch and peel the almonds. Keep aside.
- Soak the fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
- Blend the almonds, fennel seeds, peppercorns, poppy seeds, cardamom and saffron with the rose water in a mixer to a fine paste and keep aside.
- Combine the paneer, cream, sugar substitute and prepared thandai paste and blend it to a smooth paste in a mixer.
- Pour into a serving bowl and refrigerate for 2 to 3 hours till it sets.
- Serve chilled garnished with almonds.
Thandai Souffle ( Low Calorie Sweet ) recipe with step by step photos
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