Go Back

Nolen Gurer Panna Cotta | Date palm Jaggery Panna cotta

Nolen Gurer Panna Cotta or khejur gurer panna cotta is a creamy and melt-in-your-mouth Italian dessert which blends the richness and sweetness of Nolen Gur (date palm jaggery) with heavy cream and milk resulting in this exotic wobbling dessert. This simple yet decadent Nolen Gur infused dessert is sure to impress.
Prep Time5 mins
Cook Time10 mins
Chilling to set4 hrs
Course: Dessert, sweets
Cuisine: Bengali, Indian, Italian
Keyword: khejur er gurer pannacotta, Nolen Gurer Pannacotta, pannacotta with jaggery, pannacotta without sugar
Servings: 6 panna cotta
Author: Arpita@Gastronomic Bong

Equipment

  • ramekins
  • deep large saucepan
  • bowl

Ingredients

  • 2 1/2 cups Double cream
  • 1 cup Whole Milk
  • 5-6 tbsp Nolen gur or Khejur er Gur (you can add more or less as per your liking)
  • 5 sheets Gelatine Sheet **check notes
  • 1 Green Cardamom finely crushed (this is optional)

Instructions

  • Add the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins.
  • Pour the cream and milk into a saucepan and bring to a simmer. Then take it off the heat.
  • Now add nolen gur or khejur er gur and stir it well to combine. You can a cardamon powder at this point if you wish too. (I did not add cardamom as I feel it will over power the lovely nolen gurer flavour)
  • Next remove the gelatine out of the water and squeeze out the excess water, then add to the cream-milk mixture. Stir until completely dissolved.
  • Pour it in the desired ramekins and chill it the refrigerator for 3 to 4 hours to set.
  • Serve it chilled with a drizzle of nolen gur.

Notes

If you are using gelatine powder use 3 teaspoons of gelatine powder in this recipe (roughly around 10 grams).
Take cold water in a small bowl, and stir in the gelatine powder. Set aside until it blooms. Then add it to the cream-milk mixture as per the recipe.