pannacotta with jaggery

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.

Nolen Gurer Panna Cotta | Date palm Jaggery Panna cotta

Double cream

Milk

Gelatine Sheet **check notes

Green Cardamom (finely crushed (this is optional))

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.

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Nolen Gurer Panna Cotta | Date palm...

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