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.

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

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Have a lovely week ahead.

Love & Hugs,

Trupti