Rose Panna Cotta | Creamy Gulabi Pudding | Valentine’s Day dessert

Panna Cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

This is Indian fusion panna cotta, flavored with rose. Also used agar agar as replacement of gelatin.

Ingredients : 

Whole milk - 1 cup
Heavy cream - 1/2 cup
Sugar - 2 tsps
Rose syrup - 4 tsps
Agar Agar - 1/2 tsp

 

Procedure : 

1. In a sauce pan heat 1 cup milk and 1/2 cup heavy cream
2. Add 1/2 tsp agar agar and mix well
3. Boil this mixture for 2 min until the mixture coats the back of the spoon
4. Add 2 tsps sugar and 4 tsps rose syrup and mix well
5. Remove from stove and strain the mixture
6. Pour it into desired mold and refrigerate for 30mins to 1 hr
7. Remove from refrigerator and unmold and serve cold

Notes / Tips : 

Agar Agar quantity must be adjusted as needed. For wiggly panna cotta add 1/2 tsp for firm panna cotta add 1tsp

Step by Step Video :

Akkaravadisal | Sweet Milk Pongal

This is a special type of pongal which is fully cooked in milk. As the pongal is cooked only on milk it has a creamy texture. This is very rich in taste. In addition this pongal is flavored with unique flavors like edible camphor, saffron, cardamom and nutmeg. 

This is a very famous pongal made in srirangam temple as naivedyam. This pongal is also called as iyengar pongal as they are majorly cooked in iyengar homes during auspicious days.

 

Ingredients:

Raw rice - 1 cup

Moong dal - 2 tablespoons 

Milk - 8 cups + 1 cup (depending on the consistency)

Powder jaggery - 1/2 cup

Sugar - 1/2 cup

Ghee - 1/4 cup + 2 tsp

Saffron soaked in milk - 1 pinch

Cardamom - 4

Nutmeg - 1/2 pinch

Edible camphor - tiny piece 

Cashew - 10 to 15

How to make Akkaravadisal:

1. Wash and soak rice and dal for 1 hr

2. Soak 1 pinch of saffron in 2 tbsp of warm milk, pound few cardamom seeds, shred some nutmeg and crush some edible camphor

3. Use a brass pot for making this Pongal for extra taste

4. Add 1 tsp of ghee and fry the drained rice and dal for few mins 

5. Add 8 cups of milk and cook the rice and dal until soft and mushy ( add more milk if need )

6. Once rice and dal are cooked well add 1/2 cup powder jaggery and 1/2 cup sugar

7. Now add soaked saffron, edible camphor 

8. Add 1/4 cup of ghee and mix well

9. In a small pan add 1tsp ghee and fry cashews and cardamom powder. Remove from heat and add to Pongal and mix well

Note: 

1. Use seeraga samba rice for extra flavor 

2. I used 9cups of milk to cook the pongal, this totally depends on rice quality. So use more or less milk as needed

Step By Step Video: