Lavender Thandai Cheesecake Parfait!

Holi is around the corner and we all love ‘thandai’ especially during Holi festival and the long Indian-Summer. So what innovation can we bring to this age-old drink this festival?

We make the thandai paste at home with rose petals and store it? Yep, but isn’t that too simple and boring?

Thandai/boring/rose/lavender/drink/ice-cream/cheesecake?!?!

Confusing, innit? How about putting it in a glass and layering it with something green? Parfait, we mean PERFECT!

Soul along with Dr. Chef, Shivangi Sharma brings you ‘Lavender Thandai Cheesecake Parfait with pistachios.’

Ingredients:

• 5-6 Cashew pieces
• 1 tbsp melon seeds
• 2 drops lavender extract
• 1 tbsp dried lavender flowers
• 1/2 tsp nutmeg powder
• 1 tsp fennel seeds powder
• 1 tsp elaichi powder
• 1/2 tsp poppy seeds
• 10-12 pieces Almonds
• 10-15 pieces Pistachios
• 6-8 black peppercorns

Soak almonds overnight and peel next morning. Grind together all ingredients. Make sure it’s a fine powder and store in an airtight container in the freezer for later use.

For the Parfait

– 15-20 Marie biscuits

– 1 tsp white butter

– Tiny pinch of salt

Crush the biscuits and add melted butter and salt to it. Layer the bottom of a glass with this powder that resembles fine wet sand. 

– 1/2 cup cream cheese at room temp

– 1/4 cup sour cream

– 1/2 cup heavy cream

– 90 gms sugar

– 1 tsp gelatin dissolved in a little water

– Purple food colour

Beat together cream cheese, creams and sugar till well mixed and light and airy. Add dissolved gelatin and mix well. Add about 4-5 tbsp of Thandai paste and mix well along with purple colour. Layer this mixture over the biscuit layer and leave the glasses to chill in the fridge overnight.

Layer and garnish with pistachios and dried lavender flowers.

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Alternatively you can also write to us at romasb.soul@gmail.com

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