Paan Panna Cotta Recipe
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Paan Panna Cotta is a fusion dessert that flavors panna cotta with betel leaves (paan), gulkand (rose jam), and Thandai powder. Make this delicious dessert this Holi.
Here are some more fusion desserts that you may like: Muskmelon Sago Pudding, Strawberry Rabdi, Kalakand Wontons, Thandai Rabdi, and Thandai Shahi Tukda.
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Table of Contents
Paan Panna Cotta is a delicious fusion dessert. The classic Italian dessert panna cotta is flavored with betel leaves, gulkand, thandai powder, and rose water.
This creamy and toothsome dessert is very easy to make and highly addictive! It uses a handful of ingredients and can be made in advance.
Panna Cotta translates to “cooked cream” in Italian. This silky pudding dessert is quite popular and is prepared with three ingredients: heavy cream, sugar, and vanilla. To give it an Indian twist, I added paan flavors, and they paired very well.
This innovative dessert recipe is perfect for the upcoming Holi festival. It can also be served for other festivals, special occasions, or house soirees.
Paan Pannacotta stays in the refrigerator for 10-12 days if tightly wrapped with cling film or in a covered container.
Ingredients
- Milk and Heavy Cream – The base of paan panna cotta dessert is Milk and unsweetened heavy cream. I like to use whole milk (full-fat milk), but you can also use skim or low-fat milk. Replace regular dairy milk with almond milk or coconut milk for a delicious flavor change.
- Agar-Agar Powder – Agar-agar powder helps the panna cotta set perfectly and gives it a custard-like consistency. It is a vegetarian substitute for gelatin powder.
- Betel Leaves, also called pan leaves, are the star ingredient of this recipe, giving it a refreshing paan flavor.
- Thandai Powder – You can make Thandai Powder at home or buy it from a store.
- Gulkand is an Indian rose-petal jam that adds a rich flavor to paan panna cotta.
- Others – You will also need rose water, water, and granulated sugar.
Pro Tips By Neha
You can either set the dessert directly in the serving bowls or molds so you can unmold it once it is set, or use a silicone muffin pan or cups to set it up. Once set, run a knife around the edges and unmold the paan panna cotta on the serving plate.
You can use heavy whipping cream in place of regular heavy cream. However, whipping cream has added sugar, while regular heavy cream is unsweetened.
Serving Suggestions
Top the creamy Pannacotta with rose syrup, homemade strawberry sauce, or chocolate sauce to serve as a dessert. Sprinkle some crushed nuts and dried rose petals to make it look more appealing.
You can also top it with fresh fruits like mangoes, blood oranges, bananas, strawberries, etc.
Other Indian Dessert Recipes We Recommend
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Paan Panna Cotta Recipe
Ingredients
- 2 teaspoons agar-agar powder
- 1 cup whole milk (full-fat milk) (divided)
- 3-4 betel leaves (paan)
- 1 tablespoon rose jam (gulkand)
- 1 tablespoon Thandai powder
- ½ teaspoon rose water
- 1 tablespoon water
- 2 cups unsweetened heavy cream
- ¼ cup granulated sugar
Instructions
- Add agar-agar powder to a small bowl.
- Add ½ cup milk to the bowl and mix well to make a lump-free mixture.
- Keep this mixture aside for 5 minutes. Agar agar will bloom in this time.
- Now tear the betel leaves into small pieces and add the betel leaves, gulkand, thandai powder, rose water, and water into the small jar of a blender and blend to make a smooth paste. Keep aside.
- Add heavy cream, remaining ½ cup milk, and sugar to a saucepan.
- Cook on medium heat until the mixture comes to a boil, stirring frequently.
- Remove the pan from the heat.
- Add the bloomed agar-agar mixture and betel leaves paste to the pan and mix well.
- Cover the pan with a lid and let this mixture rest for an hour for the flavors to steep.
- Pass the mixture through a fine-mesh strainer.
- Pour the mixture into small serving bowls and cover the bowls using cling wrap.
- Refrigerate for 4-5 hours to set completely.
- Garnish with saffron soaked in water and almond and pistachio slivers. Serve chilled.