Thandai Panna cotta (without cream)

The literal translation of this Italian word means cooked cream. But as you all know I am really trying hard to reduce my calorie intake these days, so here I am trying an all new version of this traditional Italian dessert with yogurt and milk. (You can also try buttermilk). And trust me you just won't be able to differentiate between the two. Also instead of any sophisticated Italian flavouring, I have tried our desi thandai for a change and it turned out equally well. A simple, tasty and quick dessert that's infact very healthy too, what more can we ask for? Try this recipe once and you're sure to fall for it.
Enjoy your cooking and do let me know how was it?

Ingredients:

• 1 cup milk
• 2 tablespoon yogurt
• 1 teaspoon sugar/honey (add more if you have really sweet tooth)
• 1 teaspoon gelatin crystals
• 2-4 teaspoon thandai syrup (optional)

Method:

1. Soak gelatin crystals in cold (room temperature) water for 10 minutes.
2. Meanwhile boil milk with sugar. Reduce the flame, add gelatin mixture to it and let it dissolve.
3. Let it cool down completely to room temperature and then mix 2 tbsp of yogurt and 2 tsp of thandai to it. Stir to dissolve.
4. Refrigerate for a minimum of 3-4 hours in any bowl or preferably silicone moulds of your choice. (De moulding silicon moulds are a lot easier).
   
   
   
5. Once it's set, de mould it and garnish with 2 more tsp of thandai syrup and chopped fruits. Your thandai panna cotta is ready. enjoy!!