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 I generally make it in the off-season as well as during the season. We are all busy with our Mango Business.
Buy online mangoes fruit.
Cooked cream is called panna cotta in Italian. It's very similar to pudding but a bit creamy yet with little firmness (identical to Kharwas).
You can use gelatine to set this pudding.
It can be made with a combination of cream and Milk with cut mangoes that look better, or you can always use Pulp. The Indian version will be sprinkling some nutmeg and Kashmiri Kesar.
Origin of Recipe
Some people say that it originated in Italy.
The name panna cotta is not specified in Italian history or any Italian cookbooks; in the books, somewhere in the 1960s, it got into the limelight.
Some people say it is from Italy, rather be precise. It is a traditional dessert of Piedmont in Italy from the country's northern region.
Some say a Hungarian woman invented it, and it slowly spread from Hungary to Italy in the early 1900s.
Panna cotta is a summer delight. It is excellent, quick, and satisfying. It is also known for its cooling effects and ability to prevent heatstroke.
Ingredients
For pressure cooking:
- One MaMango, even PuPulpis, ok if you are making off-season)
- Agar-Agar
- Milk
- Milk Cream
Other ingredients:
- Three tablespoons of mint leave if you want to top it
- Two teaspoons of sugar
- 1 Tablespoon cardamom powder
- ¼ teaspoons of Jaiphal powder is better
- 4 to 5 strands of Kashmiri Kesar
To serve:
- Ice cubes
- Coldwater
Mango Panna Cotta recipe
First, take one to two mangoes, peel, cut the cubes, and make some pulp.
Take some Agar Agar Strands, cut them with a scissor, and put them into warm water. Keep this for ten to fifteen minutes.
Mix Milk and 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 and let the strands dissolve before adding them. You can add 3 to 4 strands of Kesar to the mix. It will give the mixture an excellent aroma and fragrance.
Gently mix the agar solution with the milk cream and sugar solution. Stir well to ensure a smooth mixture.
Add the mango pulp and some mango cubes for the season. Add these cubes and mix the complete mixture slowly, as the cubes should not break.
Pour it into the glass. To your taste, you can make designer versions of direct white Plus Mango in layered versions, as shown in the photo.
You can sprinkle Kashmiri Kesar and some Nutmeg powder with Cardamom powder on it as per your taste.
Now, Refrigerate the mix, let it cool, and rest for a while. You can keep it for five to six hours, depending on your taste.
You can also add some more mango cubes to your choice.