Cardamom-Saffron Panna cotta
For JFI-Milk

Thank you Vineela for hosting this month’s JFI and for choosing a delicious theme !

A milk based Indian dessert is all about milk, milk in abundance, slowly cooked down using copious amounts of patience. The texture may vary from a creamy Basundi to a soft cookie like Milk peda, but emphasis is always given to the taste of milk itself. Whatever the dessert is, if you want to do it in the traditional way, you start with liters of milk and end up in a few cupfuls or pieces of the dessert! Every spice that you add, acts as an under taste imparting layers of warmth to a comforting taste of milk cooked with sugar.

When this month started off, I looked at the event schedules and decided to participate in two, JFI-Milk and FMR-Indian dessert fusion. There was almost a two for one deal there if I made a panna cotta (cooked cream in Italian) with the usual Indian dessert spices. But the month just rushed off, and now when I look at the FMR calendar I see that the posting deadline is over, but my mind is still set on a cardamom-saffron flavored panna cotta. Panna cotta, mildly flavored, totally egg less and very milky, can well be imagined along the flavor lines of a Kesar Kulfi or a Basundi. Cardamom and saffron are used to flavor this version of the dessert with added evaporated milk for getting that slow cooked milk taste you get with many of the Indian milk based desserts. A simple fruit puree will work very well as the sauce, mango or peach is recommended.

Have fun and enjoy the long weekend !

Cream 1 cup
Evaporated milk 1 cup
Confectioner’s sugar 1/2 cup
Rose water ½ tsp
Saffron strands a pinch
Cardamom-crushed 1 pod
Gelatin Powder 1 tsp
Pistachio crushed 2 tbsp
Water 3 tbsp

Add gelatin to water, stir well, let it stand for 5 minutes. Melt gelatin by double boiling or microwavin till the mixture is clear. Mix cream, evaporated milk and sugar. Cook under medium heat with constant stirring for 5 minutes or till the mixture is hot. Reduce the heat and cook under low heat for 10 more minutes. Remove from stove, add cardamom, saffron, and rose water. Mix well and keep it covered for 5 minutes. Strain it through a sieve. Add the melted Gelatin, mix well. Pour into molds and refrigerate for 6 hours or preferably overnight. For un-molding, keep the filled mold in hot water for 5 seconds and invert over to a plate. Sprinkle with crushed pistachio. Serve with fruit puree ( mangoes or peaches go very well with the flavors used in this recipe).To make fruit puree – Blend together1 cup of fruits and 1 tbsp of confectioners sugar, refrigerate.


Anonymous said...

Hey,This Time I'm the firts to comment..great ..great and great as usual Archana..And you have amazing photographic skills too...

And did u get my mail?

Anonymous said...

Archana, that is so creative. I guess I keep writing that for all your recipes. I have gotta expand my vocabulary if you keep making dishes like that. This sure sounds like something I wanna try.

Mrs. K said...

Beautiful entry archana, as always. :)

I have yet to read the recipe.
ഈ മനക്കോട്ട എന്ന് പറയണ പോലൊരു സാധനമാണോ പനക്കോട്ട? ഇതെങ്ങനെയാ വായിക്കണെ?

Sudha said...

Archana, you have made me drooling for the coming right now to help myself with the dessert ok dear...

Tanuja said...

wow what a yummy creative dish,Ur so sweet,ur always introduce such a wonderful dishes.

Thank u soooooooooo much.

Meena Kandlakuti said...

Archana great dish feeling like just grabbing it and eating right now.thanks for sharing

Vineela said...

Hi Archana,
Woderful and delicious entry for JFI.
love the shape and that yellow color matches always to your blog.
Thanks for participating in the jfi.
Happy Longweekend.

indianadoc said...

Wow! wonderful shape,excellent snaps, absolutely seducing dessert,Give me some adjectives please...I'm running out of words....(Awesome,terrific,brilliant,amazing......etc etc)n!

Gattina Cheung said...

I've seen the modern Italian cooking incorporates more and more new (to them )tropical fruit, e.g. mango, coconut, and herbs. Your creative and fragant panna cotta just reminds me of their new cuisine, totally beautiful and refreshing! I haven't ever tasted panna cotta, but always want to try, will come back to your wonderful recipe again! Great job Archanan!

Menu Today said...

Hi Archana,
Mouth watering pictures.Excellent recipe without eggs...I will make this for sure.Thanks for sharing.

Krithika said...

Very creative recipe as usual. With cardamom, rose and milk I bet it tastes heavenly. Great job Archana !

Anonymous said...

Wow...what a fusion dessert !! The nice write-up takes us slowly to the Bliss waiting in the end. I jus' could not stop staring at those pictures again & again & again.....

Orchidea said...

I never trye pannacotta with this flavor... very interesting.

wheresmymind said...

You truly are making me so hungry right now before lunch here!

Anonymous said...

As usual amazing pictures Archana.Never tasted Panna cotta. Have some gelatin in the refrigerator, will try this soon. Thanks for the recipe.

Anonymous said...

Looks Delicious Archana. Beautiful pictures as always. Have a nice weekend.

KA said...

Very picturesque entry as always Archana! Looks delicious

Prema Sundar said...

Hi Archana,
As usual the recipe and the picture are excellent..
A very nice presentation..
Thanks for a lovely recipe.

Nabeela said...

brilliant idea....using indian spices in a panna lookds creamy and delicious!

Anonymous said...

Hi Archana, as usual my mouth is watering looking at this photo... the panna cotta looks delicate and delicious!

Revathi said...

Archana i want to see u right now and give you one big harddd kisss !!! Really !! What a creativity and beauty.. Simply simply superbbbb !! Awesome !!!!

indosungod said...

This entry would win any photography contest hands down. Looks absolutely gorgeous.

Priya said...

I have to chk' my dictionary for words archana. Just awesome and looks delicious.....

Visala Manaskan said...

പ്രിയ അര്‍ച്ചന ജി,

ഈ ബ്ലോഗിലെ ഒരു പെര്‍ഫെക്ഷന്‍ ഞാന്‍ വേറെ എവിടെയും കണ്ടിട്ടില്ല എന്ന് തന്നെ പറയുന്നു. എനിക്കെത്ര അഭിനന്ദിച്ചാലും ‘പോരോ‘ എന്ന് തോന്നിയ സന്ദര്‍ഭങ്ങള്‍ ചുരുക്കമാണ്. ഈ ബ്ലോഗ് എന്ന് കണ്ടോ അന്നൊക്കെ എനിക്ക് ഈ ‘പോരാ‘ ഫീലിങ്ങുണ്ടാകാറുണ്ട്. സത്യം.

‘ദൈവത്തിന്റെ കയ്യൊപ്പുള്ള’ പലതും ഈ ലോകത്തുണ്ടെന്നല്ലേ? അങ്ങിനെയെങ്കില്‍ അദ്ദേഹം ഈ ബ്ലോഗിലും ഒപ്പുവച്ചിട്ടുണ്ട്. സംശയമില്ല.

ഗ്രേയ്റ്റ് വര്‍ക്ക്. ആശംസകള്‍. വീണ്ടും ആശംസകള്‍.

വിനയത്തോടെ വിശാലമനസ്കന്‍.
(ഇഞ്ചിപ്പെണ്ണിന്റെ ഒരു സഹോദരന്‍!)

starry said...

Archana..I have been really good trying to stay away from all those indian desserts(my weakness) but I have to make this. looks delicious.and the pics..awesome.

Meeta K. Wolff said...

Hi Archana,
I was told by a few of my blogger buddies that you too had a panna cotta idea. Now, tell me how often does this happen: Two Indians girls living abroad, both decide to make an Italian dessert - panna cotta and both blog about it on the same day!! The apt proverb for this would be "Great minds think alike!" Like you version too. Looks great!

Anonymous said...

hello there! hope u still remember me, u dropped by my blog few mths ago. i've been a great fan of yours still, and never miss any of your posts =) the pictures u took are a real eye candy, wish i could hv your skills, both in baking/cooking and in photography =) take care!

Maneka Nirmal said...

hey archana...
it looks soo yummyyyyy..adipoli pics is ur trip?? enjoy...

Chandrika said...

Beautiful and Delicious as always! :-)

Anonymous said...

Thats creative Archana...
Here's wishing you and your family a very happy Onam :-) Enjoy the Sadhya

FH said...

wonderful professional photography!! Dish looks equally good!! Great job...

Anonymous said...

Happy Onam Archana!
Sumitha Shibu

Anonymous said...

Absolutely gorgeous fusion dessert entry, Archana. Fabulous pictures and great idea.

Wishing you a happy Onam!!

indianadoc said...

A very happy Onam to u and u'r family!

Anonymous said...

Eyecatching , gorgeous & creative ,finger licking delicious ...hey,Archana I want a piece of this ..I'm not able to exercise self control..:)

Anonymous said...

Hridayam Niranja Onaashamsakal,Archana

archana said...

Thank you friend.

Thank you Gini, I am glad that you liked it.

Thank you RP. Oru “n” vittu poyirunnu , pettennu type cheythappol pattiyahtanee. Kanda udane thiruthi.

Oh, sure, please…..
Thank you.

Thank you so much

Anytime Meena, thank you.

Thank you for hosting JFI, I am eagerly looking forward to the round up. I am so happy that you liked this entry.

Thank you.

Thank you. World indeed is shrinking, isn’t it ? I love panna cotta with the usual flavorings too. Since there is so much milk involved in the recipe, I thought that the Indian spices will go well along with it.

Menu Today, Krithika, Jay, Monsiha
Thank you so much for your kind words.

I never tried this combination before, but I like it now. Thank you.

Thanks a bunch folks, I am so happy that all of you liked it.

HaHaHa…. ( Blushing ). Thank you dear.

ISG, Priya
Thank you so much friends.

വിശാല മനസ്കന്
Thank you so much. Ethrayum nalla vakkukal paranju njangalude Onam athi gambheeramakkiyathinu valare valare nandi. Thankaleppole talent ulla oral ingane prothsahippikkumpol, I feel really humbled.

starry nights
Thank you so much.

Thank you friend. It is really amazing and I do enjoy these kinds of pleasant happenings. Your panna cotta looks fabulous !

I know you, and I visit your blog often. Thank you for these kind words, you have fabulous blog too.

Thank you. Trip was very pleasant. We are back home exhausted but very excited.

Thank you so much.

Thank you so much. We wish you the same. Sadya evide vare ayi?

Foodie's Hope
Thank you so much.

Happy Onam to you and your family. Have fun at home. We miss you here.

Thank you Sailu, Happy Onam to you too.

Thank you so much, we wish you the same. Shynee-yude sadya engaine ayirikkum ennu enikku guess cheyyan pattum. Maha—gambheeram !!!

Come on, help yourself. Thank you so much Lera

Valare nandi Annita, Onam nannayi agkhoshikku… Happy Onam.

Anupama said...

Archana, I have never drooled so much over a photo. It looks heavenly.


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