Paan Panna cotta

Paan Panna cotta; an easy dessert that needs only a handful of ingredients and 20 minutes of active time.

Made with Vegetarian Gelatin and real paan ingredients; this make-ahead recipe is a crowd pleaser!

Fusion recipes are favorites in our family and among our friends. With Indian flavors like paan, rose and saffron with desserts that are popular elsewhere; we can make a lot of recipes. Rose Shrikhand Popsicles, Paan Fudge and Pineapple Zarda Rice are top favorites from the blog.

These vary from super quick and easy to being slightly complex and time consuming. But they all taste super delicious and have proven to be crowd pleasers.

Today's recipe is just like that. Something that I have made a lot of times, I am glad it is on the blog now.

Jump to:

• What is Paan Panna cotta
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• More Fusion Desserts
• Paan Panna cotta

What is Paan Panna cotta

An Italian dessert; Panna cotta literally means cooked cream. Cream, gelatin and a sweetener along with some flavors make this recipe.

The beauty of the dessert is that it should be set custard like but not completely hard. It should be slightly wiggly but not topple over when de-molded.

This recipe takes the classic Panna cotta and flavors it with the ingredients of paan. Betel leaves, gulkand, fennel and cardamom are used to infuse the milk and cream.

And to make the recipe vegetarian friendly, I use agar agar instead of gelatin. Together, all the elements combine to make a delicious dessert that is super easy to put together.

The end result is a custard like cream and milk mix that is smooth, sweet and has all the flavors of Indian Paan!

Why this recipe works

• This recipe of paan panna cotta needs to set and so we make it ahead of time. As we need the agar to set, it easily becomes a make-ahead recipe.
• It needs only a handful of ingredients and comes together in under 15 minutes of active time.
• I use real paan (betel leaves) with a lot of the elements that are traditionally paan. I do add a little green color to make the recipe bright, but it is entirely optional.
• Is great for kids and adults. Plus, with just a little added sugar, we use rose jam or gulkand to bring in the sweetness to the recipe.
• Is easy to serve directly in the jar that it sets in. Also, it can be over turned into a plate. It works well both ways.

Make this recipe for your Diwali or Holi party or enjoy it as a treat yourself, this recipe is easy to scale up or down. I would totally urge you to make a big batch; these tend to disappear quickly!

Ingredients and Substitutions

• Paan Leaves: We use fresh paan (betel) leaves to make this recipe. I like to buy mine from the local Indian store. In case you are unable to find it, use dried paan that is available on Amazon too.
• Milk and Heavy Cream: These form the base of the recipe. Given that it is a dessert, I like to use full fat milk and cream. This combination yields the creamiest paan panna cotta ever! However, use lower fat milk if you like. The panna cotta will not be as creamy but will still work. Plus, using non-dairy substitutes like coconut milk, coconut cream and almond milk is an option too. Coconut milk and cream tend to make a rich creamy version of the recipe.
• Agar agar: To set the panna cotta we use agar agar powder. It is a vegetarian version of gelatin and works really well in the recipe. However, gelatin can be used too.
• Sugar: I like to use sugar to sweeten paan panna cotta. Honey, maple syrup etc can also be used.
• Other add-ins: The recipe is for a paan based dessert. So we use all the paan ingredients like gulkand (rose jam), fennel seeds, tutti frutti, cardamom, colorful fennel and dried rose petals.
• These can be used in a combination or as you like. Skip the ones you do not find at the store. This can also be substituted with store bought sookha paan masala. It has a mix of these ingredients with some others too.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a blender jar add paan, fennel, rose petals, fennel seeds and cardamom. Whip with 1 teaspoon milk to get a paste. Set aside.

2- Heat milk and cream in a pan. Add sugar.

3- Once the mix has heated up, add the processed paan mix, agar agar powder and a little green color.

4- Bring to a boil.

5- Then turn down the heat and strain using a fine mesh strainer into a bowl or jar.

6- Quickly transfer that to the bowls you need the panna cotta to set in.

7- Set aside till they come to room temperature and then refrigerate.

8- Remove once they are set (2-3 hours) and top with dried rose petals and colorful fennel seeds. Serve!

Expert Tips and Notes

• As we are working with agar agar, the mix tends to set quickly. So keep everything including the fine mesh strainer, bowls etc. ready before you start.
• Adding green color to the panna cotta is optional. If you want a bright version add it, else skip it. The result without color will only be a little lighter in color from the betel leaves.
• Using non-dairy milk like coconut makes the recipe Vegan. Use a fuller milk over a low fat version for a creamy panna cotta.
• The same panna cotta can be served in the bowl it is set in or turn it over into plates and serve.

Recipe FAQs

More Fusion Desserts

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