JCO wishes one and all a joyful and safe Holi, May this festival of Holi bring into your life, vibrant colours of happiness today and always !!





Thandai ( Thanda translates Cool ) is a refreshing and aromatic cold drink made with various nuts, seeds and spices and is drunk during the time of Holi especially. To give my kids a taste of this drink, I decided to make it at home and then adapt the recipe slightly by also making it as a panna cotta! Thandai can easily be made without the cannabis too! I also made jelly from agar agar and flavoured it with beautiful rose and saffron making it a perfect dessert to finish off any meal.


So enjoy this modern twist on the traditional Thandai recipe and Bring on the Spring!!

Heavenly delicious, awesomely rich, aromatic and gorgeously looking Thandai Panna cotta with Rose N Saffron Jelly !




You will need for Rose and Saffron Jelly :-
  • 5 g agar agar powder
  • 1/4 cup rose syrup
  • Few drops of rose extract or essence or rose water
  • 2 tbsp. sugar
  • 1/2 cup water
  • 5-6 threads of saffron 
You will need for Thandai Pannacotta :-
  • 150 ml milk
  • 100 ml double cream
  • 6 g agar agar powder
  • 60 g sugar
  • 3 tbsp. Thandai masala ( recipe below )
You will need for Thandai Masala
  • 12-15 almonds
  • 10-12 cashew nuts
  • 8-10 pistachios
  • 1 tbsp. poppy seeds ( khus khus )
  • 1 tsp. black pepper ( Mari )
  • 1 tsp. Fennel seeds ( Variyali )
  • 1 tsp. cardamom seeds
  • 1 tbsp. melon seeds ( magaztari na biya )
Method for Jelly :-

Combine the agar agar powder sugar, saffron and water in a saucepan.
Stir till agar agar and sugar melts completely. ( this will take 5-7 minutes )
Turn the heat on and bring it to a boil. ( keep medium heat )
Reduce heat and simmer for 1-2 minutes.
Remove from the heat and let it cool for 5 minutes.
Stir in rose syrup and  rose extract .
Pour in a mould or any flat tray, let it cool completely and leave it in the fridge to set.
After one hour if set cut and use.

Method for Thandai Masala or Powder :-

Soak all the ingredients in a water and leave it to soak for at least 7-8 hours. ( I left overnight )
Discard the water, and peel almond skin.
Place everything in the grinder and add little water and grind till you get a very fine paste.
Leave it aside for further use.

Method for Thandai Panna cotta :-

Combine agar agar powder, sugar, milk and cream and stir till sugar melts completely.
Turn the heat on and bring it to boil.
Reduce heat and add Thandai masala to it, cook another 2-3 minutes.
Remove from the heat and let it cool for few minutes.
Pour it in to serving glass ( I used martini glasses ) , cover with a cling film and let it set in the fridge for 2-3 hours.
When you are ready to serve, garnish with rose and saffron jelly and mint leaves.
Enjoy chilled Thandai Pannacotta !!



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