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At the end of a long Diwali day, my dad always asks for a cup of kadak chai, or strong tea. The tannins from the tea give this dessert a bittersweet flavor that I really love. Panna Cotta is traditionally made with gelatin, however, to make it vegetarian I used agar agar to set the custard. You can find agar agar, or china glass, at your local Asian grocery store. I highly recommend using CTC black tea to get the authentic kadak chai experience.
This recipe is super flexible. You can substitute heavy cream for coconut cream or any non-dairy milk to make it dairy-free. YOu can also swap out the sugar for any sweetener you like. Feel free to add cinnamon, star anise, or any other spices to the mix to make it your own!
Kadak Chai Panna Cotta
- V
Ingredients
- 2 cups (473 mL) heavy cream
- 4 tbsp CTC black tea or 4 black tea teabags
- 3 tbsp granulated sugar, or to taste
- 1/2 tsp ground cardamom
- 1/2 tsp agar agar powder
Method
- In a saucepan over medium heat, add heavy cream, tea, sugar, cardamom, Stir for 4 minutes. Add agar agar and continuously whisk until the mixture comes to a boil (185°F/85°C). Lower the heat and simmer for 3 minutes. Strain the mixture into a large cup with a spout. Slowly, pour the mixture into your containers and place in the fridge until set, about 1 to 2 hours.
- Enjoy with a dollop of whipped cream, crumbled Parle G cookies on top or a drizzle of chocolate!
