New Update
/sanjeev-kapoor/media/post_banners/957c400162f461ad6866fbd232917cff06765a3c69de9a338acf30923911983a.jpg)
Main Ingredients | Milk, Fresh cream |
Cuisine | Indo-Italian |
Course | Desserts |
Prep Time | 3.30-4 hour |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Masala Doodh Panna Cotta - SK Khazana
- 2 cups Milk
- 1/2 cup Fresh cream
- 1/2 teaspoon Green cardamom powder
- 1/4 teaspoon Nutmeg powder
- a few strands Saffron
- 1/2 cup Sugar
- 2 tablespoons Gelatin melted
- 4-5 + to garnish Pistachios blanched, peeled and chopped
- 5-6 + to garnish Almonds blanched, peeled and chopped
- to garnish Fresh rose petals
Method
- Heat milk into a deep non-stick pan, add cream and whisk till well mixed. Allow the mixture to come to a boil.
- Add green cardamom powder, nutmeg powder and few saffron strands and mix well with a whisk.
- Add sugar and whisk till sugar dissolves completely. Add melted gelatine and whisk well.
- Add pistachios and almonds and mix well. Set aside to cool down to room temperature.
- Transfer the mixture into small glasses. Refrigerate for 2-3 hours or till the mixture sets.
- Serve chilled garnished with almonds, pistachios and rose petals.
Advertisment