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Desserts

Haldar nu Doodh Panna Cotta

By Chef Hetal Vasavada, 18 Oct, 2019 12:38 AM

    The moment the golden milk trend went viral, my mom gave me a call to tell me, “I told you so.”

    The moment the golden milk trend went viral, my mom gave me a call to tell me, “I told you so.” I spent YEARS being tortured with haldar nu doodh on a nightly basis. My mom believed turmeric could cure just about every ailment there was. Sprained knee? Turmeric. Pimple? Turmeric. Sore throat? You guessed it . . . turmeric. The only way my mom could get me to drink it was to add cardamom, saffron and a little bit of sugar. Now that I’m older, the taste has kind of grown on me.

    Makes 4 servings

    Ingredients

    For haldar nu doodh panna cotta:

    • 2 cups (480 ml) heavy cream
    • 1 tsp turmeric powder
    • ¼ tsp ground cardamom 
    • Pinch of saffron
    • 2 tbsp (30 g) granulated sugar
    • ½ tsp agar agar powder (see Note)

    For macerated peaches:

    • ¼ cup (96 g) peaches, ¼-inch (6-mm) dice
    • 1 tsp granulated sugar
    • ½ tsp honey

    For cardamom whipped cream:

    • ¼ cup (60 ml) heavy whipping cream
    • ½ tbsp (4 g) powdered sugar
    • Pinch of ground cardamom
    • ½ tbsp (4 g) shelled roasted unsalted pistachios, thinly sliced

    Preparation

    • To make the haldar nu doodh panna cotta, add the heavy cream, turmeric, cardamom, saffron and sugar into a heavy-bottomed saucepan over medium-high heat. Whisk well and bring to a boil, then simmer on low. Whisk in the agar agar powder and simmer over low heat for two minutes while continuously whisking. Pour the cream into four four-ounce (113-g) ramekins or a mold. Cool and refrigerate for at least two hours or overnight. If you used a mold, just gently pop the panna cotta out of the mold and place onto your serving plate.
    • When you’re ready to serve, toss the diced peaches with the sugar and honey in a small bowl, and set aside for 10 minutes.
    • While the peaches are macerating, make the cardamom whipped cream. Add the heavy whipping cream, powdered sugar and cardamom to a small mixing bowl. Whisk the cream until it reaches soft peaks, about four to five minutes.
    • To serve, top each panna cotta with macerated peaches, a dollop of cardamom whipped cream and a sprinkle of sliced pistachios.

    Note: This recipe uses agar agar powder instead of gelatin since gelatin is not vegetarian. You can find agar agar powder at your local Asian grocery store or on Amazon.

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