Thandai spiced coconut milk pannacotta : Holi & summer treat
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Thandai is a milk and nut based cold beverage enjoyed during Holi festival and also it is a coolant for tropical summer. The nut and spice mixture however can be used to prepare range of sweet dishes or desserts.
Thandai spice powder
  • Almond : around 20-25 pieces
  • Pistachio : around 12-15 pieces
  • Melon seeds / charmagaz : 2 tbsp
  • Fennel seeds : 2 tbsp
  • Poppy seeds : 2 tbsp
  • Black peppercorn : around 15
  • Green cardamom : around 10
  • Nutmeg powder : a large pinch
  • Dried rose petals : 2tbsp
  • Saffron : a large pinch
  • Vetiver essence / khus ka ittar : few drops
Panna cotta
  • Coconut milk : 200 ml
  • Agar agar powder (plant based unflavoured) : 1 tsp leveled
  • Brown sugar / palm sugar : 3-4 tbsp as per taste
To make the thandai spice powder
  1. Sun dry the nuts and spices together. Grind them in coffee grinder to a fine mix. Preserve in a sealed jar.
To make panna cotta
  1. In a heavy bottom pan, heat the coconut milk. Add the thandai spice powder, agar agar, sugar and let it heat through completely till the sugar dissolves and agar agar gets enough time to bloom.
  2. Don't boil the coconut milk, let it heated enough just before it reaches boiling point.
  3. Stir in the vetiver essence.
  4. Pour in serving dishes and let it cool to room temperature.
  5. Once it is cooled enough, keep it in the fridge for 4-5 hours or until it sets.
Panna cotta should be creamy and jiggle slightly. So before adding gelatin or agar agar test the potency of it . Too much gelatin will make your panna cotta taste like hard boiled egg.
Recipe by saffronstreaks at