How to make Basundi Pannacotta -
Basundi gives a delicious twist to this Italian dessert. Saffron gives it a rich flavour and the topping of with grapes and kiwis adds freshness to the recipe. You can serve saffron pannacotta in tiny shot glasses at your Diwali party.
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Milk (दूध), Condensed milk (कन्डेंस्ड मिल्क)
Cuisine : Indo-Italian
Course : Desserts
For more recipes related to Basundi Pannacotta checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Eggless White Chocolate Chips and Cranberry Cookie Baklava Mango Cheesecake Eggless Tiramisu
Basundi Pannacotta Recipe Card
The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones.
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Basundi Pannacotta Recipe
Milk 2 1/2 cups
Condensed milk
Pistachios chopped 1 tablespoon
Green cardamom powder 1/4 teaspoon
Almond powder 1/4 cup
Milkmaid 1/2 cup 200 grams
Sugar 2 teaspoons
Gelatin 2 tablespoons
Kiwi 1
Red grapes 3-4
Fresh mint leaves as required
Castor sugar as required
Method
Step 1
Heat milk in a deep non-stick pan and bring to a boil. Add saffron and pistachios and stir to mix, boil further.
Step 2
Add cardamom powder and mix well. Add almond powder and mix well. Boil for ½ an hour or till the milk is reduced.
Step 3
Add Milkmaid and mix well. Add sugar and mix well. Boil further till the milk gets reduced.
Step 4
Bring 4 tbsps water to a boil in another non-stick pan. Add gelatin and let it bloom. Add this to the reducing milk and mix well. Cook for a minute.
Step 5
Pour the reduced milk mixture into 4 individual shot glasses filling ¾ and refrigerate for 2 hours or till set.
Step 6
Peel kiwi. Deseed red grapes and finely chop. Finely chop kiwi. Mix both fruits and place portions into the shot glasses.
Step 7
Dip a fresh mint leaf in castor sugar and place on the fruits in each glass. Serve immediately.
Nutrition Info
Calories : 1247 kcal Kcal
Carbohydrates : 154.2 gm gm
Protein : 40.5 gm gm
Fat : 44.2 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
