Tuesday, November 19, 2019
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Desserts

Haldar nu Doodh Panna Cotta

By Chef Hetal Vasavada, 18 Oct, 2019
  • Haldar nu Doodh Panna Cotta

The moment the golden milk trend went viral, my mom gave me a call to tell me, “I told you so.”

The moment the golden milk trend went viral, my mom gave me a call to tell me, “I told you so.” I spent YEARS being tortured with haldar nu doodh on a nightly basis. My mom believed turmeric could cure just about every ailment there was. Sprained knee? Turmeric. Pimple? Turmeric. Sore throat? You guessed it . . . turmeric. The only way my mom could get me to drink it was to add cardamom, saffron and a little bit of sugar. Now that I’m older, the taste has kind of grown on me.

Makes 4 servings

Ingredients

For haldar nu doodh panna cotta:

  • 2 cups (480 ml) heavy cream
  • 1 tsp turmeric powder
  • ¼ tsp ground cardamom 
  • Pinch of saffron
  • 2 tbsp (30 g) granulated sugar
  • ½ tsp agar agar powder (see Note)

For macerated peaches:

  • ¼ cup (96 g) peaches, ¼-inch (6-mm) dice
  • 1 tsp granulated sugar
  • ½ tsp honey

For cardamom whipped cream:

  • ¼ cup (60 ml) heavy whipping cream
  • ½ tbsp (4 g) powdered sugar
  • Pinch of ground cardamom
  • ½ tbsp (4 g) shelled roasted unsalted pistachios, thinly sliced

Preparation

  • To make the haldar nu doodh panna cotta, add the heavy cream, turmeric, cardamom, saffron and sugar into a heavy-bottomed saucepan over medium-high heat. Whisk well and bring to a boil, then simmer on low. Whisk in the agar agar powder and simmer over low heat for two minutes while continuously whisking. Pour the cream into four four-ounce (113-g) ramekins or a mold. Cool and refrigerate for at least two hours or overnight. If you used a mold, just gently pop the panna cotta out of the mold and place onto your serving plate.
  • When you’re ready to serve, toss the diced peaches with the sugar and honey in a small bowl, and set aside for 10 minutes.
  • While the peaches are macerating, make the cardamom whipped cream. Add the heavy whipping cream, powdered sugar and cardamom to a small mixing bowl. Whisk the cream until it reaches soft peaks, about four to five minutes.
  • To serve, top each panna cotta with macerated peaches, a dollop of cardamom whipped cream and a sprinkle of sliced pistachios.

Note: This recipe uses agar agar powder instead of gelatin since gelatin is not vegetarian. You can find agar agar powder at your local Asian grocery store or on Amazon.

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