Basundi/Rabri gulab jamun panna cotta

My basundi gulab jamun panna cotta is the perfect dessert for any festive occasion! Saffron & cardamom infused creamy panna cotta with a gulab jamun center makes this decadent dessert absolutely irresistible. This is a simple recipe that takes very little effort but the end result is stunning and is sure to please a crowd.

This recipe is 100% vegetarian & gelatine free! I used agar agar to set the panna cotta, so its perfect for your next festive occasion. Watch the step by step instructions on how to make these gorgeous basundi gulab jamun panna cottas here.

Flavors in this basundi gulab jamun panna cotta

This gulab jamun panna cotta is so easy to make and only needs a handful of ingredients! The main flavoring ingredients in the panna cotta are ground cardamom and saffron. I absolutely love this combination and the aroma and flavors of the panna cotta mixture exactly remind me of basundi. The floral saffron and punchy cardamom play so well together and produce the most delicate yet flavorful panna cotta.

I really enjoyed stuffing my panna cottas with gulab jamuns. I've never seen this done before and I was so excited when I thought of this absolutely unique recipe. I was even more elated when I tested this recipe and it turned out beyond perfect. I really hope you can give this a go!

Basundi/Rabri

Basundi is a beautiful Indian dessert commonly served in West & South India. It is made by cooking sweetened milk until it gets condensed and thickens up. The milk cream is constantly stirred back into the milk, creating a beautiful texture.

Rabri/Rabdi is a similar Indian dessert made in North and East India and is also made by cooking sweetened milk slowly for a very long time, until it gets really thick and luscious.

Both of these desserts are commonly flavored with saffron/cardamom and chopped nuts. These are the classic flavors that I've used in my panna cotta recipe. However, my recipe comes together super quickly! It only takes about 10-15 minutes of active time to make and doesn't compromise on the classic basundi/rabri flavor + rich and luscious texture!

Gulab Jamun Stuffing!

I LOVED the combination of the sweet and syrupy gulab jamuns with the smooth and creamy panna cotta in this recipe. These gulab jamuns are such a surprising treat in the middle of each panna cotta that no one expects! I love the texture contrast with the smooth and creamy panna cotta and the chewy and juicy gulab jamun. It is a real joy to bite into.

To keep this gulab jamun panna cotta recipe very simple and straightforward, I used store bought gulab jamuns in this recipe. I loved the convenience and it also meant that this recipe comes together in just 15 minutes! However, if you'd like to make your own, I have an amazing gulab jamun recipe already on the blog.

If there's any homemade gulab jamun recipe you should try, it is definitely this one. They turn out so soft, juicy and melt in your mouth - an absolute treat.

Agar agar or gelatine

I wanted this recipe to be vegetarian, so I used agar agar to set the panna cottas. However, you can make this panna cotta with either agar agar powder or gelatine powder. Either one will work for this recipe.

If you are using agar agar powder, after adding it in, make sure to heat up the mixture until it comes up to a boil. This helps activate its gelling properties. Agar agar also tends to get clumpy really quickly. So keep whisking constantly while adding the agar agar into the panna cotta mixture. I have provided detailed instructions in the recipe card below and I've also included video instructions in my Instagram stories.

This is the brand of agar agar I have used this recipe.

Containers for these gulab jamun panna cottas

There's a couple of ways you can serve these panna cottas.

1. You can set them in small containers like glasses, bowls or ramekins and unmold them from the container onto a plate before serving. 
2. You can also set these gulab jamun panna cottas in beautiful tea cups or decorative bowls of your choice. You don't have to unmold them and can instead serve one container per person. It will be such a fun surprise when your guests find the hidden gulab jamun center!

Serving & storage Instructions

These gulab jamun panna cottas can be made and stored in the refrigerator up to a week in advance. Keep them covered in the refrigerator until you are ready to serve them

I topped my basundi gulab jamun panna cottas with chopped pistachios and poured some of the gulab jamun syrup over the top right before serving. The panna cottas itself are not very sweet and the syrup adds the right amount of sweetness to make every bite a perfect mouthful ❤

More recipes to try!

If you love this recipe, here are some other delicious ones you might want to try this festive season.

Watch the step by step instructions on how to make these gorgeous basundi gulab jamun panna cottas here.

Love this recipe?Rate the recipe by clicking on the stars in the recipe card below

Basundi/Rabri gulab jamun panna cotta

Viola

My basundi gulab jamun panna cotta is the perfect dessert for any festive occasion! Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible.

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Refrigeration Time 1 hr

Total Time 1 hr 15 mins

Course Desserts

Cuisine Indian, Indian Fusion

Servings 6 people

Calories 413 kcal

Equipment

Saucepan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup whole milk (divided)
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon kosher salt
• ▢ ⅛ teaspoon saffron
• ▢ 2 cups heavy cream
• ▢ 1 teaspoon powdered agar agar (or 1 tablespoon gelatine powder, see notes)
• ▢ ½ teaspoon ground cardamom (Here's the one I use)
• ▢ 6 gulab jamuns (Here's my recipe for homemade gulab jamuns, see notes)
• ▢ 2 tablespoons chopped pistachios (for garnish)

Instructions

 

• Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in 2 tablespoons of milk to the mortar and mix well.
• Dissolve the agar agar powder in 2 tablespoons of milk and set it aside.
• Add the remaining milk, sugar and salt into a heavy bottomed saucepan and heat it on medium heat until the sugar has dissolved completely.
• Add in the saffron soaked milk, heavy cream and ground cardamom and mix everything together. Continue heating this mix on medium heat or until it starts to simmer.
• Now add in the agar agar & milk mixture and mix everything together. Continue simmering this mix on medium heat for about 2 more minutes.
• Now take it off the heat and pour about 2 tablespoons of the panna cotta mixture into each of the 6 containers. I used glass cups but you can also use bowls/ramekins.
• Refrigerate the cups for only about 10 minutes or until they start to set.
• Place one (well drained) gulab jamun in each container and gently press it down if needed. Make sure to dry out most of the syrup from the jamuns otherwise the panna cotta might not set well.
• By now, if the remaining panna cotta mixture has started to set in the saucepan, heat it again on low heat until it gets back to a pouring consistency.
• Divide the remaining panna cotta mixture evenly over the gulab jamuns such that they are completely covered. Put them back in the refrigerator to set completely. This should take about 1-2 hours.
• To unmold, either use a knife to gently loosen the panna cotta from the sides of the container and release the vacuum. Place a serving plate on each container and gently flip it over. Tap the container gently to unmold the panna cotta onto the plate.
• Pour over a tablespoon of the gulab jamun syrup over each panna cotta and garnish with chopped nuts of your choice. Serve with more gulab jamun on the side if desired.

Notes

1. I used store bought gulab jamuns in this recipe to make it really quickly with very little effort. I've already share my recipe for homemade gulab jamuns, if you would like to make your own.
2. You can use either gelatine or agar agar in this recipe. If you are using gelatine, dissolve it in ¼ cup of milk in step 2 instead of 2 tablespoons.
3. Gelatine sets in the refrigerator while agar agar sets at room temperature. So you will need to refrigerate panna cotta mixture for longer (step 7 & 10 above), if you use gelatine.
4. There's a couple of ways you can serve these panna cottas.
   • You can set them in small containers like glasses, bowls or ramekins and unmold them from the container onto a plate before serving. 
   • You can also set these gulab jamun panna cottas in beautiful tea cups or decorative bowls of your choice. You don't have to unmold them and can instead serve one container per person. It will be such a fun surprise when your guests find the hidden gulab jamun center!

Estimated Nutrition

Nutrition Facts

Basundi/Rabri gulab jamun panna cotta

Calories

413

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

19

g

119

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

113

mg

38

%

Sodium

 

144

mg

6

%

Potassium

 

160

mg

5

%

Carbohydrates

 

27

g

9

%

Fiber

 

1

g

4

%

Sugar

 

19

g

21

%

Protein

 

4

g

8

%

Vitamin A

 

1230

IU

25

%

Vitamin C

 

1

mg

1

%

Calcium

 

101

mg

10

%

Iron

 

1

mg

6

%

*Percent Daily Values are based on a 2000 calorie diet.

*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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