Kheer Panna Cotta Recipe: A Fusion Dessert
40 minutes
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About Kheer Panna Cotta Recipe: A Fusion Dessert
Indulge in the exquisite fusion of Indian Kheer and Italian Panna Cotta! This elegant dessert marries the creamy richness of kheer with the silky texture of panna cotta, creating a truly unforgettable culinary experience. Infused with aromatic star anise and cardamom, this recipe is perfect for special occasions or simply adding a touch of sophistication to your everyday.The subtle sweetness and delicate spices create a harmonious balance, while the smooth, set texture provides a delightful contrast. This Kheer Panna Cotta is surprisingly easy to make, requiring minimal ingredients and simple techniques to achieve maximum flavor.Prepare to impress your guests with this unique and delicious dessert that seamlessly blends two beloved culinary traditions. Get ready to savor every creamy, spiced bite!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Panna Cotta
- 2 cup Milk
- 1/2 cup Heavy Cream
- 1/4 cup Sugar granulated
- 1 pinch Star Anise
- 3 Cardamom Pods green cardamom pods, lightly crushed
- 2.5 tbsp Basmati Rice soaked in warm water for at least 30 minutes
- 1 tbsp Agar-Agar Powder
- 1/2 cup Water for blooming agar-agar
For the Saffron Honey Syrup
- 2 tbsp Honey
- 1/8 tsp Saffron Strands
- 1 tsp Rose Water
- 1/4 cup Water as needed for syrup consistency
Instructions
Prepare the Panna Cotta
- Combine 2 cups milk, soaked basmati rice, and a pinch of star anise in a saucepan. Simmer over low heat for 20 minutes, stirring occasionally, until the rice is cooked and creamy.
Infuse the Flavors
- Remove from heat and stir in the heavy cream, crushed cardamom pods, and sugar. Mix well to combine.
Bloom the Agar-Agar
- In a small bowl, whisk together the agar-agar powder with 1/2 cup of warm water. Let it sit for a few minutes to bloom.
Combine and Set
- Add the bloomed agar-agar mixture to the creamy rice mixture. Stir thoroughly to ensure the agar-agar is fully incorporated.
- Pour the mixture into serving glasses or ramekins. Refrigerate for at least 4 hours, or until completely set.
Make the Saffron Honey Syrup
- In a small saucepan, gently heat the honey, saffron strands, and rose water. Stir until the saffron has released its color and the syrup is slightly warmed. Add 1/4 cup water to adjust consistency to a pourable syrup.
Assemble and Serve
- Once the panna cotta is set, carefully unmold (if using ramekins). Drizzle the saffron honey syrup over the panna cotta. Garnish with chopped pistachios (optional) and serve chilled. Enjoy!
Recipe Notes
Expert Tips for the Perfect Kheer Panna Cotta
- For a richer flavor, use full-fat milk and heavy cream.
- Soaking the rice beforehand helps it cook more evenly and prevents it from becoming mushy.
- Don't overheat the agar-agar mixture, as this can affect its setting ability.
- Adjust the amount of honey in the syrup to your preferred sweetness level.
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Recipe Nutrition
Calories: 144kcalCarbohydrates: 30gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 6mgSugar: 27g
Ritu Arora
Articles: 14
6 Comments
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This looks so appetizing! Thank you.
Ritu Ma’am, Absolutely gorgeous
Delicious dessert
Such a flavorful dish! Can’t wait to taste it.
Looks so yummy! Excited to make it.
This is amazing! Excited to make it.