Description
A fun fusion dessert turning the classic Indian traditional spiced milk drink for Holi festival into the popular Italian dessert.
Ingredients
Units
Scale
- 4 cups half & half (see FAQs & Notes + Variations)
- 1 tbsp unflavored powdered gelatin (see FAQs & Notes + Variations)
- 1/2 cup homemade Thandai Masala (see Variations)
- granulated sugar or sweetener of choice, if needed for desired level of sweetness
- crushed pistachios, for garnish, optional
- crushed dried rose petals, for garnish, optional
Instructions
- Sprinkle gelatin over 1 cup of half & half and let it stand and soften for about 5 mins.
- Transfer the cup of half & half with gelatin in a nonstick pot and warm over medium low heat, stirring continuously for about 5 mins till the gelatin dissolved completely. Make sure the mixture steams and does not boil.
- Add the remaining 3 cups of half & half, the Thandai Masala and add more sugar if needed and continue stirring on low heat for 5-7 mins, till the sugar dissolves and the mixture steams with bubbles formed along the edges but does not boil.
- Take it off the heat and let it cool for 10-15 mins.
- Strain the mixture through a fine mesh sieve and then pour it into dessert cups.
- Refrigerate until set, for 6-8 hours or overnight (see FAQs & Notes)
- Garnish with crushed pistachios and dried rose petals and serve chilled.