Masala Doodh Panna Cotta - SK Khazana This Indo Italian fusion doesn’t fail to impress the most discerning palate This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 11 Feb 2020 in Recipes Course New Update Main Ingredients Milk, Fresh cream Cuisine Indo-Italian Course Desserts Prep Time 3.30-4 hour Cook time 6-10 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Masala Doodh Panna Cotta - SK Khazana 2 cups Milk 1/2 cup Fresh cream 1/2 teaspoon Green cardamom powder 1/4 teaspoon Nutmeg powder a few strands Saffron 1/2 cup Sugar 2 tablespoons Gelatin melted 4-5 + to garnish Pistachios blanched, peeled and chopped 5-6 + to garnish Almonds blanched, peeled and chopped to garnish Fresh rose petals Method Heat milk into a deep non-stick pan, add cream and whisk till well mixed. Allow the mixture to come to a boil. Add green cardamom powder, nutmeg powder and few saffron strands and mix well with a whisk. Add sugar and whisk till sugar dissolves completely. Add melted gelatine and whisk well. Add pistachios and almonds and mix well. Set aside to cool down to room temperature. Transfer the mixture into small glasses. Refrigerate for 2-3 hours or till the mixture sets. Serve chilled garnished with almonds, pistachios and rose petals. #Almonds #Fresh cream #Gelatin #Green cardamom powder #Milk #Nutmeg powder #Pistachios #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article