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Kheer Panna Cotta with saffron sauce and almonds tuile.

Kheer Panna Cotta with saffron sauce and almonds tuile.

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 6

  • NOVA milk 2 cups

  • NOVA ghee 1 tsp

  • honey 2 1/2 tbsp

  • green cardamom powder 2 pinch

  • soaked rice 2 tbsp

  • agar agar powder 1 1/2 tsp

  • Saffron 1 pinch

  • Honey 1 tbsp

  • Rose Water 2-3 drop

  • Water 2 tbsp

Directions

  • 01

    Panna cotta:- In a pressure cooker heat 1 Tsp ghee and roast the soaked rice for 2-3 minutes.

  • 02

    Add 1 cup of milk, close the lid, and cook on low flame for 5 minutes.

  • 03

    Off the flame. Let the pressure release on its own.

  • 04

    Meanwhile add 1/2 cup of warm milk in agar agar powder and mix well.

  • 05

    Add 1/2 cup of milk in cooked rice and let it cook on low flame, till the rice get mushy.

  • 06

    Add agar agar mixture and mix well.

  • 07

    Add honey, cardamom powder and star anise powder, stir well and off the flame.

  • 08

    Transfer it into your favourite mould or bowl. Let it set for 1 hour.

  • 09

    Syrup:- Add saffron strends in Luke warm water, add honey, rose water and mix well.

  • 10

    To serve:  Pour the saffron sauce on a plate and gentle put the unmolded pudding/kheer on the plate.

  • 11

    Garnish it with almond tuile. Enjoy!

  • 12

    Tip - if you wish you can add 1/2 cup of cream to make it more rich and creamy.

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