Masala Doodh Panna Cotta | Diwali Special | Sanjeev Kapoor Khazana

Indian masala milk gets an Italian makeover with this recipe

MASALA DOODH PANNA COTTA

Ingredients

2 cups milk
½ cup fresh cream
½ tsp green cardamom powder
¼ tsp nutmeg powder
Few strands of saffron
½ cup sugar
2 tbsps melted gelatine
4-5 pistachios, blanched, peeled and chopped + for garnish
5-6 almonds, blanched, peeled and chopped + for garnish
Fresh rose petals for garnishing

Method

1. Take milk in a deep non-stick pan. Add cream and stir with a whisk. Allow the mixture to boil.
2. Add green cardamom powder, nutmeg powder and few saffron strands. Mix well with a whisk.
3. Add sugar and mix well. Add gelatine, pistachios and almonds. Mix well.
4. Transfer the mixture in small glasses. Refrigerate for 2-3 hours or till the mixture sets.
5. Serve chilled garnished with almonds, pistachios and rose petals.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor

Cuisine - Indo-Italian

Course - Desserts

Dish - Desserts