Gulkand Pannacotta with Paan shots

 


Gulkand Pannacotta with Paan shots

Gulkand Pannacotta with Paan shots


I am honestly am a passionate cook. At least I feel so. And on my crazy days, I love fusing interesting or novel ingredients from all over the world. Fusion food as a concept is an ever-growing, constantly adapting food trend. Let me tell you, of course, sometimes I think it is farfetched and could be a major fail. Fortunately, my experiments so far have turned out successful. And a refreshing change when one cuisine gets monotonous. It is a win when the melding or blending of flavours, foods, or techniques from the cuisine of one or more regions, creates a new dish completely.

Sharing with you today, my Gulkand Pannacotta with Paan shots / Rose Jam Pannacotta with Paan sauce.

Basically, infusing the flavours of Rose Jam (Gulkand) in Pannacotta and serving with a refreshing sweet sauce made using betel leaves (paan). Gulkand is a sweet preserve of rose petals. Gulkand is used in the Unani system of medicine as a cooling tonic. Some of its benefits include fighting fatigue, enhancing memory, and purifying the blood. The addition of rose jam or gulkand brings out a delicious sweet rose flavour to the Panna Cotta. Paan or betel nut leaves are used as an after-food mouth freshener in India which is much loved. Both these flavours together make magic.

Here is how to make Gulkand Pannacotta with Paan shots my way.

Gulkand Pannacotta with Paan shots

INGREDIENTS:

For the pannacotta:

3 cups heavy whipping cream

2 cups of milk

2 tbsp gulkand (rose jam)

2 tsp agar agar powder/gelatin leaves

1/2 cup sugar

pinch of salt

1/2 tsp rosewater

1/2 tsp rose essence

1 tsp rose syrup or red food colouring

1 tsp crushed fennel seeds

1 tsp cardamom powder

Dried rose petals, for garnish

Chopped pistachios, for garnish

  

For the paan sauce:

6 betel nut leaves

2-3 tbsp gulkand

1 tsp fennel seeds

¼ cup condensed milk

¼ cup milk

2-3 cardamom pods

½ cup of chilled water

METHOD:

  1. Grind all ingredients to make the paan sauce into a smooth paste. Remove into a bowl and let it chill in the fridge.
  2. Sprinkle agar agar or gelatin in 3 tablespoons of cold water in a small bowl and let soak for 10 minutes.
  3. Meanwhile to make the pannacotta, mix cream, milk, sugar, gulkand, rose water, essence & rose syrup, fennel seeds & cardamom in a small saucepan. Stir to combine all ingredients.
  4. Heat over medium heat, stirring until sugar dissolves, about 3 to 5 minutes.
  5. Now add the softened gelatin to the milk mixture and mix until all gelatin is dissolved.
  6. Now strain the liquid into a measuring cup so it is easy to pour into your moulds/ramekins.
  7. Let it sit on the counter for 5 minutes and then refrigerate for at least 4-5 hours or overnight
  8. To serve, you can either spoon a ladle full of paan sauce on a plate and turn over the set pannacotta on it. Or you can just serve a little bit of the sauce on top of the pannacotta. Garnish with edible dried rose petals and chopped pistachios.

Enjoy!

For more fusion desserts try:

Gulab Jamun Cheesecake

Shrikhand Mousse with Peanut Brittle  

Thandai Pannacotta

Also, visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

Find me on Pinterest: My Culinary Saga 

Instagram Handle: @my_culinary_saga 

Have a lovely week ahead.

Love & Hugs,

Trupti



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