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

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Basundi Pannacotta
Main Ingredients Milk, Condensed milk
Cuisine Indo-Italian
Course Desserts
Prep Time 1.30-2 hour
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Basundi Pannacotta

  • 2 1/2 cups Milk
  • Condensed milk
  • 1 tablespoon Pistachios chopped
  • 1/4 teaspoon Green cardamom powder
  • 1/4 cup Almond powder
  • 200 grams Milkmaid 1/2 cup
  • 2 teaspoons Sugar
  • 2 tablespoons Gelatin
  • 1 Kiwi
  • 3-4 Red grapes
  • as required Fresh mint leaves
  • as required Castor sugar


  1. Heat milk in a deep non-stick pan and bring to a boil. Add saffron and pistachios and stir to mix, boil further.
  2. Add cardamom powder and mix well. Add almond powder and mix well. Boil for ½ an hour or till the milk is reduced.
  3. Add Milkmaid and mix well. Add sugar and mix well. Boil further till the milk gets reduced.
  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.
  5. Pour the reduced milk mixture into 4 individual shot glasses filling ¾ and refrigerate for 2 hours or till set.
  6. Peel kiwi. Deseed red grapes and finely chop. Finely chop kiwi. Mix both fruits and place portions into the shot glasses.
  7. Dip a fresh mint leaf in castor sugar and place on the fruits in each glass. Serve immediately.

Nutrition Info

Calories 1247 kcal
Carbohydrates 154.2 gm
Protein 40.5 gm
Fat 44.2 gm