Thandai Pannacotta
  • 3 gelatine leaves ( or 1 tablespoon gelatine powder. Sprinkle the gelatin over 6 tablespoons cold water in a medium-sized bowl and let stand 5 to 10 minutes. )
  • 1½ cup milk
  • ½ cup heavy cream
  • 7 strands of saffron
  • ¾ cup thandai powder
  1. Soak the gelatine leaves in a little cold water until the leaves are soft.
  2. In a saucepan set over medium heat bring milk, cream, to a simmer. Add in the thandai powder and let it get fully combined.
  3. Once combined, take the pan off heat. Squeeze the water out of the gelatine leaves and add it to the cream mixture while it is still warm. Mix until the gelatine is dissolved.
  4. Pour into ramekins or any other lightly oiled glass/ ceramic ware and refrigerate overnight
Recipe by Bake with Shivesh at