Peppy Cheese Almond Choco Fudge







3 cardamom pods, bruised

2 cm piece ginger, peeled, grated

2 chai and vanilla tea bags

1/2 cup boiling water

1 litre buttermilk

3/4 cup caster sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla bean paste

1 tablespoon powdered gelatine

Crushed parle G


Who said masala chai can only be drunk out of cutting chai glasses? You can now make a delicious Masala Chai Panacottaall from the comfort of your own kitchen.

Place cardamom, ginger and tea bags with 1/3 cup of water in a heatproof jug, and let it soak for 30 minutes. Next, strain the mixture and add buttermilk, sugar, cinnamon and vanilla in a saucepan over low heat. Stir until the sugar has dissolved. Then remove from heat.

Next, place the remaining boiling water in a heatproof bowl and add gelatine. Whisk to dissolve. Add gelatine mixture to buttermilk mixture and stir constantly till they combine. Pour into eight 200ml-capacity glasses. Refrigerate for 4 hours or until set.

Last, but by no means the least – crumble Parle G on top.

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