Mango Panna Cotta Indian Version
Do you want to beat the heat? We have a perfect drink for you: Panna Cotta concentrate.
My Wife and Kids love this recipe, but generally, I make it in the offseason as in season, we all are busy with our Mango Business.
"cooked cream" in Italian is called Panna cotta. It's something very similar to pudding, but it is a bit creamy yet with little firmness (something similar to Kharwas).
You can use gelatine to set this pudding.
It can be made with a combination of cream and Milk with cut mangoes looks better, or you can use Pulp always. The Indian version will be sprinkling some nutmeg and Kashmiri Kesar.
Origin of Recipe
Some peoples say that it is originated in Italy.
The name panna cotta is not specified in Italian history or any Italian cookbooks in any of the books somewhere in1960s it got into the limelight.
Some people say it is from Italy a rather, be precise. It is a traditional dessert of Piedmont in Italy from the northern region of the country.
Some say a Hungarian woman invented it, and slowly it entered from Hungary to Italy in the early 1900s.
It is a summer delight. Yes, Panna Cotta is excellent and quick, satisfying, and known for its cooling effects and preventing heatstroke.
For pressure cooking:
- One Mango ( even Pulp is ok if you are making off season)
- Milk Cream
- Three tablespoons mint leaves if you want to top it
- Two teaspoons of sugar
- 1 Tablespoon cardamom powder
- ¼ teaspoons of Jaiphal powder fresh is better
- 4 to 5 strands of Kashmiri Kesar
- Ice cubes
Mango Panna Cotta recipe
First, take one to two mangoes, peel, cut the cubes, and make some pulp out of it.
Take some Agar Agar Strands, cut it with a scissor, and put it into warm water. Keep this for ten to fifteen minutes.
Mix a Milk, Sugar in a pan and stir it for some time till the consistency is thick.
At the same time, keep the Agar Agar solution with water on the gas stove let the strands dissolve to add. You can add 3 t 4 strands of Kesar to the mix. It will give excellent aroma and fragrance to the same.
Mix Agar Agar solution in the milk cream and sugar solution mix it gently. Stir well so that it mixes well.
Now add the Pulp of Mango to the same with some mango cubes on the season. Add these cubes and mix the complete mixture slowly as the cubes should not break.
Pour it into the glass. You can make designer kinds some direct white Plus Mango in layered version, as shown in the photo as per your taste.
You can sprinkle Kashmiri Kesar and some Nutmeg powder with Cardamom powder on it as per your taste.
Now Refrigerate the mix for some time and let cool and rest for some time. You can keep it for five to six hours as per your taste.
You can also add some more mango cubes to it as per your choice.