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Paan Supari Pannacotta Recipe

Betel leaf and Indian betel nut are traditional mouth fresheners with a distinctive zing. In India, it is customary for hosts to serve them to guests after meals. This dessert reimagines the classic Italian pannacotta, giving it a refreshing, uniquely Indian twist
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Sweets
Cuisine Fusion, Indian, Italian
Servings 10

Ingredients
  

  • 500 ml fresh cream
  • 1 tbsp betel nut mixture
  • 15 gm gelatin
  • 2 tsp kewra water
  • 75 ml sugar (fine grain)
  • 10 betel leafs
  • supari mixture
  • 25 gm gulkand

Instructions
 

  • Soak gelatin with equal amount of cold water in a bowl and keep aside.
  • Pour the cream in a pan and bring it to a boil. Remove from heat and add sugar and kewra water. Let it rest till it is turns warm.
  • In the meantime, put the betel leaf in a blender and add 2 ice cubes. Make a puree but make sure it does not turn brown.
  • Heat the gelatin in a pan over a fire or in a microwave till it turns liq- uid. Add it to the warm cream. Add the betel leaf puree and supari.
  • Pour the mixture in a mould of your choice and refrigerate for 2 hours. Then, demould and serve topped with some gulkand.
  • Remember, intensity of kewra water differs from one brand to another, so use ac- cording to its strength.
  • Gulkand is rose petals wilted in sugar. You can find it in a grocery store or paan shop.
Keyword Paan Supari Pannacotta Recipe
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