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NOLEN GURR (Fresh Dates Jaggery) PANNA COTTA
Course
dessert
Cuisine
Italian
Prep Time
10
minutes
Cook Time
30
minutes
Servings
serving
Ingredients
1 1/2
cups + 1/2 cups
cream milk
Full – separate
4
cups
Heavy Cream
2
tsp
Gelatin
1 1/2
tsp
Vanilla extract
3/4
cups
Date Jaggery
Nolen Gurr / Fresh – th
For Garnishing :
2 – 3
tbsp
Syrup
Nolen Gurr
1
tbsp
Silver Balls
Fresh fruits (optional)
Course
dessert
Cuisine
Italian
Prep Time
10
minutes
Cook Time
30
minutes
Servings
serving
Ingredients
1 1/2
cups + 1/2 cups
cream milk
Full – separate
4
cups
Heavy Cream
2
tsp
Gelatin
1 1/2
tsp
Vanilla extract
3/4
cups
Date Jaggery
Nolen Gurr / Fresh – th
For Garnishing :
2 – 3
tbsp
Syrup
Nolen Gurr
1
tbsp
Silver Balls
Fresh fruits (optional)
Instructions
Take a small bowl and add 1/2 cup of warm milk and gelatine together and keep aside to let it soften.
In a medium sized pan/ wok heat the cream and milk together till the milk starts boiling.
Now add the Nolen gurr and vanilla extractinto the milk and cook for few more minutes on medium flame. Keep stirring continuously.
P.S: If the Nolen gurr is in a hard form then melt it in a double boiler first.
Now turn off the gas flames and gradually add the softened gelatine by stirring continuously to avoid forming lumps.
To make the panna cotta extra smooth you can pour the cream mix through a mesh strainer, this well help remove any clumps.
Now pour the panna cotta mix into the serving glasses or molds according to your preference.
Let the mix cool down at room temperature and then refrigerate them for 3-4 hours before serving.
You can either serve directly from the glasses or can also remove from the mold before serving.
Garnish it with nolen gurr syrup ans silver balls before serving. You can also use fresh fruits for garnishing.
Serve Chilled!
Recipe Notes
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