How to make Masala Doodh Panna Cotta - SK Khazana -

This Indo Italian fusion doesn’t fail to impress the most discerning palate

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Fresh cream (ताज़ी क्रीम )

Cuisine : Indo-Italian

Course : Desserts

For more recipes related to Masala Doodh Panna Cotta - SK Khazana checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Chilli Guava Ice Cream-SK Khazana Caramel and Nut Tart Kheer With Fresh Kiwi Bread and Butter Pudding

Masala Doodh Panna Cotta - SK Khazana

Masala Doodh Panna Cotta - SK Khazana 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 : 3.30-4 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Masala Doodh Panna Cotta - SK Khazana Recipe

  • Milk 2 cups

  • Fresh cream 1/2 cup

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Saffron a few strands

  • Sugar 1/2 cup

  • Gelatin melted 2 tablespoons

  • Pistachios blanched, peeled and chopped 4-5 + to garnish

  • Almonds blanched, peeled and chopped 5-6 + to garnish

  • Fresh rose petals to garnish


Step 1

Heat milk into a deep non-stick pan, add cream and whisk till well mixed. Allow the mixture to come to a boil.

Step 2

Add green cardamom powder, nutmeg powder and few saffron strands and mix well with a whisk.

Step 3

Add sugar and whisk till sugar dissolves completely. Add melted gelatine and whisk well.

Step 4

Add pistachios and almonds and mix well. Set aside to cool down to room temperature.

Step 5

Transfer the mixture into small glasses. Refrigerate for 2-3 hours or till the mixture sets.

Step 6

Serve chilled garnished with almonds, pistachios and rose petals.

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MasterChef Sanjeev Kapoor

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 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.