Thandai Waffles with Malai Ice-Cream and Saffron Syrup
Serves 6
Thandai Masala:
10 almonds, skinned
6-8 cashew nuts
6-8 raw pistachios
1 tbsp melon seeds
1 tsp poppy seeds
1 tsp fennel seeds
1 tsp black peppercorn
2 cardamom pods, remove the seeds from the shell and discard the shell.
5 strands of saffron
1 tbsp almond milk
Soak almonds, cashew nuts, pistachios, melon seeds, poppy seeds and fennel seeds in warm water for 2-3 hours.
Drain the soaked mixtured and add to a blender.
Add peppercorn, cardamom, saffron and almond milk to the blender and blend until you have a slightly coarse paste. Set aside.
Saffron Simple Syrup
2 cups of water
2 cups of stevia or granulated sweetner of choice
20-25 strands of saffron
Add strands of saffron and water into a saucepace. Let it sit for 30 minutes.
Add sugar to the saffron water and slowly bring the mixture to a boil. Continue boiling unti it reaches 1 string consistency. Do not crystalize the syrup.
To check the consistency place a drop of the syrup in between your thumb and index finger. Gently move the thumb and fingers apart. If the syrup creates a small string as you pull the fingers apart, you have reached the consistency of 1 string and the syrup is ready.
Once it’s reached the consistency turn off the heat and set aside.
Thandai Waffle Batter
1 cup almond flour, and more if needed
1/2 cup plain thick yogurt
1 tsp baking powder
3 tsbp stevia or granulated sweetner of choice
4 large eggs, room temperature
1 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp of thandai masala
In a high speed blender, add all the ingredients and blend together until combined and smooth.
Heat the waffle iron and coat with non-stick spray. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside.
Repeat the process until all the waffles are cooked.
Top with your favorite Vanila or Malai Ice-cream. Add some crushed nuts and drizzle with the scrumptious saffron syrup. Serve immediately!
For those who are extra (like yours truly) and wish to make your own Malai Ice-Cream, cotinue reading below. Please note that you will need to make the ice-cream at least 12 hours prior to serving.
Malai Ice-Cream:
Serves 4-6
1 1/2 cup evaporated milk
5 tbsp of heavy whipping cream
3 tbsp stevia or granulated sweetner of choice
1/2 tsp ground cardamom
Add evaporated milk and heavy whipping cream into a deep saucepan. Place over medium heat and slowing bring to a simmer. Continue simmering for 2 minutes, stirring continuously.
Add stevie and ground cardamom to the pan, mix well. Continue simmering for another 2-3 minutes. Do not stop stirring as the mixture can stick to the bottom of the pan.
Remove from the heat and allow the mixture to cool.
Pour the mixture into an airtight freezer or ice-cream container. Place in freezer to ripen over night (at least 12 hours).
Scoop the ice-cream into a bowl or on top of your waffles!
Notes
If your batter is too thin, add 1 tbsp of almond flour at a time until you reach the consistency of pancake batter or honey.
Store the waffles in an airtight container in the refrigeratory for upto a week
To reheat -
Use toaster or toaster oven to reheat and crisp individual waffles to your liking.
For a larger batch of waffles, pre-heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spracy and place waffles in a single layer. Bake for 10 minutes and serve immediately.