Diwali ready yet? This fusion dessert is a must try then. Sparkle your diwali with this no cream Italian dessert Panna cotta infused with very Indian rabri flavour! Made with Indian flavours and a classic Italian combination this dessert plate is 100% vegetarian. This gorgeous Rose can also be a part of your valentine dinner. So why wait? I am already in love with this floral dessert!! And this recipe can also be made vegan!
Indian desserts are classic and your festivals are incomplete without them. Some of my favorites are the Gajar ka Halwa winter special, Kheer, The very juicy and delicious rasgulla sponge, and the delicious Kalakand are a few to name. (Check recipes in the link). These are the most traditional yet the super easy way to make them in instant pot and using less time are mentioned in the recipe.
Along with just the traditional way we also prefer some different and fusion desserts yet with the golden Indian homely flavours. This panna cotta is an inspiration from the the creamy and rich Indian dessert Rabri made by reducing milk and making it creamy and rich with dry fruits. Rabri rose panna cotta is just as delicious fusion like the Paan shot Panna cotta we referred in the previous recipes. These desserts are the best solution in today’s busy times. Make them ahead and refrigerate and you need not fear about the milk to spoil plus enjoy the delicacy or flaunt it in your extravagant parties.
Rabri is often paired with jalebi, shahi tukda, gulab jamun, malpua and so on. This pairing is Indo western classic yet modern!!
What goes in Rose Rabri Panna cotta
Rose rabri panna cotta is made by using Whole milk , some flavours , condensed milk and vegetarian gelatin (Agar agar). This recipe dosent call for cream as it will in traditional Italian panna cotta. The only reason being Rabri is made by reducing heavy milk to the extent it becomes thick and to retain the flavour of the thick creamy milk derived by reducing.
The milk is reduced to 50% and thickened using condensed milk. It is then flavoured with your favourite Indian flavours or by just using plain vanilla. This rabri is then set in molds using agar agar and served chilled. The beautiful cardamom gives flavours and depth to the gorgeous rose I made. Mold can be any. It is just as beautiful and delicious.
I used condensed milk to speed the process of thickening the milk. Due to which I didn’t have to use any extra sugars and the process speeds up. If you do not have condensed milk you can use corn flour (starch) to thicken and sugar to the rabri as per taste.
Agar agar is a non flavoured vegetarian gelatin and a best substitute for jello desserts. It is super easy to use and can give amazing results.
Types of agar agar
Agar Agar powder uses the ratio of 1:1 as Agar:water. 1 teaspoon /2 grams of agar agar powder in 1 cup of water. Dissolve the agar agar powder in water and activate it. To activate we need to cook it and thus boiling it while whisking continuously helps. Boiling it for 2 minutes after first boil and using it directly or in desserts to set.
To use agar flakes , add 1/4 cup water in a pan. Stir in 1 tablespoon agar flakes over medium heat. Cook and stir for 2 to 3 minutes, It begins bubbling and gummy, and the flakes begin to dissolve. You can then use the liquid to set your dessert.
The ratio is 3 cups of water and 1 bar. Boil the pieces of bar in water until completely dissolved and sticky. stir continuously. After about 10-15 minutes of boiling its activated and ready to use. Pour in molds or desserts and set.
Agar agar is the super quick and best solution to making a vegan dessert. It set quick and firm desserts and dosent spoil the taste. Above all the methods powder agar agar is the best and easiest to use.
You can make this dessert ahead of time and refrigerate and set in your party cups itself. This panna cotta stays wonderful upto a week or more if refrigerated well in covered and non smelly zone.
Now let us take a quick look at the rabri rose panna cotta recipe.
Rose Rabri Panna Cotta
- 1 litre Whole milk 0.264 gallons or (Vegans use soy/Almond Milk)
- 14 oz Condensed milk or (4 Tablespoon cornflour + sugar as per taste)
- 2 tsp cardamom powder
- 1 teaspoon rose essence
- 1/2 tsp rose colour
- 2 tbsp Agar Agar (4 grams)
- 8 tbsp Water(For agar agar to dissolve)
For the Rabdi
- In a large heavy bottom pan start boiling milk. Use heavy cream milk for best results.Boil until reduced to 75%.
- Keep stirring the milk to prevent it from sticking to the bottom of the pan.
- When milk is reduced well to 50% add cardamom powder and stir well.
- Now add rose essence and colour and stir.
- Now pour 1 tin of condensed milk to the rabdi. Condensed milk fastens the thickening process and no need of sugar separately if using condensed milk. If using corn flour, Add 4 tbsp corn flour to 2 tbsp cold milk, mix and break lump and then add it to the boiling rabri. Keep stirring. Add sugar as per taste.
- Now stir everything well and allow it to reduce and thicken further for about 10 more minutes.
- Along with it in a separate pot mix agar agar powder in water and allow the powder to incorporate well. we will activate agar agar by boiling.
- Now heat the mixture of agar agar while stirring continuously until a boil.
- Add this agar agar mix to the rabdi and allow the rabdi to boil for another 10 minutes. Keep stirring to avoid lumps due to agar agar.
- When total mixture comes to a 50% the rabdi is ready, switch off the flame and allow it to cool for about 5-10 minutes.
- Now arrange your mould or dessert cups and pour the mix in each moulds.
- Allow it to cool a bit at room temperature for 10 minutes and then cover and refrigerate it.The cooler the better with agar agar.The pannacotta gets set in the refrigerate after about 4-5 hours.
- Now gently demold or serve your dessert cups with some rose petals garnish!!You Indo-Italian dessert is ready to relish.
- Boil and reduce 1 litre soy milk or almond milk until 50-60 %.
- Add 4 tablespoon of corn flour to the boiling rabri and thicken the milk further. Keep stirring continuously. Mix corn flour in 2 tablespoon cold milk and the then add it to the boiling rabri. This will prevent lumps.Add sugar as per taste.
- Skip the above step if using vegan condensed milk.
- Set the dessert with agar agar using above steps.
- Full fat cream gives best results but you can use reduced fat or 2% too.
- We are avoiding cream in this traditional dessert because rabdi itself is a dessert with full fat of its own.
- Sweetened condensed milk fastens the process.
- If using agar agar sticks allow them to bloom in water and use it after it completely dissolves in. We need to activate agar agar before using. Raw powder or flakes wont work.
- If you feel your liquid is too flowy even after adding agar agar you may add more agar agar to it.
- Corn flour is a great substitute if you dont have condensed milk. You may have to dissolve and break lumps in cold milk first and then add.
- If using corn flour add sugar to the rabri as per taste.
- Vegans can use soy milk or almond milk to make rabri. To thicken you may add 2 tablespoon corn flour to the reduced milk.
Do stop by and check our other Indian dessert recipes with or without using Instant Pot. Links below.
- Paan shot(Betel leaf) Panna Cotta
- Coconut Fudge Ladoo
- Kalakand (Indian Cheesecake)
- Gajar ka halwa
- Puran Poli
If you like and try this recipe do write reviews in the comment section below.
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