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Basundi gulab jamun panna cotta

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.
4.8 from 10 votes
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

Ingredients
 
 

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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