Flavored with paan, thandai powder, and gulkand, it’s a beautiful dessert that you can make for your upcoming Holi party or any festive occasion.
Something so heavenly that it absolutely melts in your mouth and instantly entrances anybody who takes, even one bite of it. Does this sound yummy? Well then, I have the perfect recipe for you – a betel leaf-inspired, “Paan” panna cotta that combines the two favorites – thandai and gulkand for maximum flavor and texture. Take a bite of this rich and creamy panna cotta, and it’s all bliss! Making the perfect Panna Cotta is all about achieving the proper consistency and texture— it should be
Silky, Creamy, Has a melt-in-mouth smooth texture, and Just firm.
Heavy whipping cream + Milk – that forms the base of this recipe Agar-Agar powder – a thickening agent that helps to set panna cotta. It also gives panna cotta a custard-like consistency. Sugar – to sweeten panna cotta
Betel leaf mix – the star ingredient- it brings out the flavor in this panna cotta.
Betel leaf is also known as paan leaf Fennel seeds Gulkand (Rose Petal Jam) Thandai Powder
Add agar-Agar powder to the milk. Mix to combine. Let it rest for 7-8 minutes.
Assemble the paan ingredients – paan leaves, fennel seeds, Gulkand (rose petal jam), and Thandai powder.
Transfer the paan ingredients to a blender. Add 2 tablespoons of water. Do not add more.
Blend until smooth.
Strain the paan mix through a fine strainer.
Set aside.
Meanwhile, add cream and the remaining 1/4 cup milk to a pan. Allow it to simmer.
Whisk constantly until the sugar is fully dissolved and mixed in properly.
Stir in agar-agar mixture. Continue stirring for about 2-3 minutes until agar-agar is fully dissolved.
Pour in the paan mixture.
Remove from heat and let it cool 5 minutes. Strain the liquid through a fine strainer.
Lightly grease your ramekins or molds. Pour the mixture into 4 ramekins or bowls. Allow the panna cotta to sit at room temperature for 3-4 minutes before refrigerating. Cover with a plastic wrap and refrigerate.
Refrigerate and allow it to set for at least 5 hours. TIP- To unmold the paan panna cotta, place the cups (in which panna cotta is set) in lukewarm water for 2-3 minutes.
Garnish with thandai powder, saffron strands, and cherry.
Spoon rose syrup all around the panna cotta and serve.
Grab your spoon and let’s dig in.
» To activate agar-agar, simmer it for 4-5 minutes only. Simmering it for long will turn the pannacotta rubbery in texture. » The best part about agar-agar is that it starts to sets very quickly, even at room temperature. » Depending on your area, agar-agar may be sold in flakes. In that case, 1 teaspoon of agar-agar powder equals 1 tablespoon of agar-agar flakes or 1/3 cup agar strands. » Whatever mold or ramekins you are using to set betel leaf panna cotta, always grease it first, if using agar-agar. Agar-agar will not slide out easily the way gelatin does. » Can you freeze paan Panna Cotta? Yes, you can! Panna Cotta stores well in the freezer for up to 2 months. Leave it overnight in the fridge to thaw thoroughly before serving. » Other ways to dress up your paan panna cotta! You can top paan panna cotta with
Homemade strawberry sauce Chocolate syrup Cherry compote Rose Petal compote
» Is there a lighter version of Paan panna cotta? There sure is! If you wish to make a lighter panna cotta, you can replace milk with cream. Meaning you can use 1 cup of cream and 1.5 cups of milk.
CRAVING FOR MORE YUMMY RECIPES, TRY THESE-
