Kheer Panna Cotta with saffron sauce and almonds tuile.

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Kheer Panna Cotta with saffron sauce and almonds tuile.


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 6
  • 2 cups nova milk

  • 1 tsp nova ghee

  • 2 1/2 tbsp honey

  • 2 pinch green cardamom powder

  • 2 tbsp soaked rice

  • 1 1/2 tsp agar agar powder

  • 1 pinch saffron

  • 1 tbsp honey

  • 2-3 drop rose water

  • 2 tbsp water


  • Panna cotta:- In a pressure cooker heat 1 Tsp ghee and roast the soaked rice for 2-3 minutes.
  • Add 1 cup of milk, close the lid, and cook on low flame for 5 minutes.
  • Off the flame. Let the pressure release on its own.
  • Meanwhile add 1/2 cup of warm milk in agar agar powder and mix well.
  • Add 1/2 cup of milk in cooked rice and let it cook on low flame, till the rice get mushy.
  • Add agar agar mixture and mix well.
  • Add honey, cardamom powder and star anise powder, stir well and off the flame.
  • Transfer it into your favourite mould or bowl. Let it set for 1 hour.
  • Syrup:- Add saffron strends in Luke warm water, add honey, rose water and mix well.
  • To serve:  Pour the saffron sauce on a plate and gentle put the unmolded pudding/kheer on the plate.
  • Garnish it with almond tuile. Enjoy!
  • Tip - if you wish you can add 1/2 cup of cream to make it more rich and creamy.