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.