Semolina Coconut Halwa Panna Cotta with Raisin Praline: An Indian-Italian Fusion Dessert
4 hours 40 minutes
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About Semolina Coconut Halwa Panna Cotta with Raisin Praline: An Indian-Italian Fusion Dessert
Experience a delightful fusion of culinary traditions with this Semolina Coconut Halwa Panna Cotta. This innovative dessert masterfully blends the creamy texture of Italian panna cotta with the rich flavors of Indian semolina halwa, creating a truly unique taste sensation.Imagine the luxurious smoothness of coconut milk panna cotta infused with fragrant cardamom and vibrant orange zest, delicately layered with a sweet and nutty semolina halwa base. Topped with a homemade raisin praline and pomegranate arils, it's a symphony of textures and tastes in every bite.This recipe is perfect for adventurous dessert lovers seeking a sophisticated and unforgettable treat. Prepare to impress your guests with this globally inspired masterpiece!
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Recipe Time & More
Prep4 hours 20 minutes
Cook20 minutes
Total4 hours 40 minutes
Ingredients
- 3 tbsp Semolina suji, or sooji fine or sooji
- 1 tbsp Ghee
- 2 tbsp Coconut Milk or sugar sugar for mixture for halwa
- 1 cup Coconut Milk or kesar, or saffron warm for halwa for preparing kesar saffron mixture
- 1 cup Milk warm full fat
- 1/2 tsp Cardamom Powder elaichi, or coconut, or milk for halwa for coconut milk mixture
- Raisin roughly chopped
- 1 tsp Orange Zest
- 1 strands Saffron Strands
- 1 tsp Gelatin veg
- 2 tbsp Water or gelatin for blooming gelatin
- 3 tbsp Sugar for praline
- 1/2 tsp Lemon Juice
- 1 tsp Raisin roughly chopped or broken
- 1/2 tbsp Pomegranate Arils or garnishing for garnishing
- strands Saffron Strands
Instructions
Prepare the Saffron-Infused Coconut Milk
- In a small bowl, combine 1/4 cup warm coconut milk and the saffron strands. Let it steep for at least 10 minutes to release the color and flavor.
Make the Semolina Halwa
- Heat a pan over medium-low heat. Add the semolina and dry roast for 8-10 minutes, stirring frequently, until it turns golden brown.
- Add the ghee and stir well to combine. Add the sugar and cardamom powder, mixing until well incorporated.
- Pour in 1 cup warm coconut milk and half of the saffron-infused coconut milk. Stir for 1 minute. Remove from heat.
- Stir in the chopped raisins and orange zest. Set aside.
Make the Raisin Praline
- In a small saucepan, melt the sugar over low heat without stirring until it becomes a light amber color.
- Carefully stir in the lemon juice and chopped raisins. Pour immediately onto a silicone mat or greased baking sheet.
- Let it cool and harden completely. Break into small pieces.
Prepare the Coconut Milk Mixture for Panna Cotta
- In a saucepan, combine the coconut milk and warm full-fat milk. Simmer over low heat, stirring occasionally, until it reduces by about half and thickens slightly.
- Stir in the sugar, remaining cardamom powder, and the remaining saffron-infused coconut milk. Remove from heat.
- Gently fold in 3-4 tablespoons of the prepared semolina halwa.
Bloom and Dissolve Gelatin
- In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 2-3 minutes to bloom.
- Heat the bloomed gelatin mixture gently in a saucepan until the gelatin dissolves completely.
Combine and Set Panna Cotta
- Immediately pour the dissolved gelatin into the semolina-coconut milk mixture, stirring quickly and constantly to combine.
- Pour the mixture into individual serving glasses or a larger bowl.
- Refrigerate for at least 4 hours, or until completely set.
Garnish and Serve
- Garnish the chilled panna cotta with pomegranate arils and the raisin praline. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Perfect Semolina Coconut Halwa Panna Cotta
- For a richer flavor, use full-fat coconut milk and milk.
- Don't overheat the semolina while dry roasting, as it can burn easily. Maintain a low to medium-low heat.
- If the praline hardens too quickly, add a tiny bit more lemon juice to keep it workable.
- For a more intense saffron flavor, lightly toast the saffron strands before infusing them in the milk.
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Recipe Nutrition
Calories: 148kcalCarbohydrates: 21gProtein: 5gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 3mgSugar: 16g
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3 Comments
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This looks so inviting! I’m eager to try it.
This looks so good! Appreciate the share.
This is so tempting! Thank you.