Thandai Souffle (Low Calorie Sweet) Recipe

Ingredients

• 2 cups low fat paneer (cottage cheese)
• 2 tbsp low fat cream
• 2 tsp sugar substitute
• 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
• 1 almond (badam) blanched, peeled and cut
• null null

Steps

1. Blanch and peel the almonds. Keep aside.
2. Soak the fennel seeds, peppercorns and poppy seeds in warm water for 2 hours.
3. 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.
4. Combine the paneer, cream, sugar substitute and prepared thandai paste and blend it to a smooth paste in a mixer.
5. Pour into a serving bowl and refrigerate for 2 to 3 hours till it sets.
6. Serve chilled garnished with almonds.