Kesar Badam Panna Cotta

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Kesar Badam doodh, or saffron and almond milk, is a warm winter drink made by grinding blanched almonds with milk and spicing it with saffron and cardamom. It’s a cozy drink that’ll warm you right up! My mom would use Kesar Badam doodh to make oatmeal in the winters for me and my sister when we were little! I decided to recreate the flavors in a fun fusion dessert that will give you all the same feels! I use agar agar to set my panna cotta since gelatin (which is traditional in panna cottas) is not vegetarian. If you’re into turmeric lattes or masala chai, you definitely need to try this kesar badam panna cotta.

You can make these in four 4 ounce containers or pour them into 1 ounce shot glasses and serve them at your holiday party.

Kesar Badam Panna Cotta

Author: Milk and Cardamom
Total Time: 10 minutes
Yield: 4 1x
Diet: Vegetarian

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Description

A warm and cozy winter dessert flavored with saffron and cardamom with a little texture from blanched almonds made vegetarian with agar agar. Makes four 4 oz servings.

Ingredients

Units Scale

1/2 cup (71 g) raw almonds
2 cups (473 mL) heavy cream
1 tbsp (12.5 g) granulated sugar
1/4 tsp freshly ground cardamom
1/8 tsp (large pinch) of saffron
1/2 tsp agar agar powder
1/4 cup (43.5 g) pomegranate arils
1 tbsp (8g ) roasted pistachios, finely chopped

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Instructions

Blanche the almonds by soaking them in boiling water for 15 minutes. Peel off the skins and set aside.
In a saucepan over medium heat, add heavy cream, sugar, cardamom, saffron, and agar agar. Continuously whisk until the mixture comes to a boil (185°F/85°C).
Pour the mixture into your containers and place in the fridge until set, about 1 to 2 hours.
Garnish each panna cotta with blanched almonds, pomegranate arils, and chopped pistachios. Refrigerate until ready to serve.

Prep Time: 5 mins
Cook Time: 5 mins
Category: Dessert
Cuisine: American, Indian