Jiggly, creamy, and utterly delicious Khejur Gur Panna Cotta without Gelatin | Date Jaggery Panna Cotta without Gelatin is every dessert lover’s dream. Looking for a fusion Indian dessert to impress your guests? This Vegetarian Panna Cotta recipe will not let you down!!
WHAT IS PANNA COTTA
Traditionally, Panna cotta means “cooked cream” in Italian, Lightly heated heavy cream is mixed with bloomed gelatin powder and flavored with vanilla extract and topped with some toppings of your choice.
he mixture is then poured into small molds and chilled. The unflavored gelatin that holds everything together and gives the dessert its smooth texture is easy to find in any supermarket; just look in the same section as the Jell-O mix.
In this fusion Panna cotta recipe, instead of sweetening the cream with sugar, I used palm jaggery to add that rich velvety texture. Even though the Khejur Gur Panna Cotta dessert looks fancy and complex, yet is probably the easiest dessert one can make in no time. All you need to do is, mix agar agar/gelatin in your lukewarm milk and cream, sweeten the mixture with gur/jaggery and refrigerate the mixture until it sets and takes on a creamy, slightly jiggly texture.
Since I wanted the panna cotta to be vegan, instead of gelatin, I used agar agar.
WHAT IS KHEJUR GUR
Those who aren’t familiar with jaggery or Palm Jaggery or Khejur Gur, as Times of India describes aptly, Khajoor Gur or Patali Gur, it comes mainly from the Western part of India and is made from the early morning sap of the Date Palm trees. Apart from being delicious, Date Palm jaggery has a lot of benefits and is advised to consume in winter.
WHY PATELI GUR SO GOOD FOR YOU?
- Palm jaggery is high in complex carbohydrates which help in digesting food faster than the regular sugar.
- A piece of palm jaggery helps in releasing energy.
- The dietary fibers present in palm jaggery also help in cleaning the system by flushing out unwanted toxins and stimulating bowel movements.
- Being rich in potassium, palm jaggery helps in maintaining electrolyte balance by reducing water retention and bloating. Thus, promoting weight loss.
- Date palm jaggery can provide relief from menstrual and abdominal cramps. It promotes the production of endorphins, which help soothe pain and relax the muscles in the abdomen.
ABOUT THIS INDIAN FUSION DESSERT MADE WITHOUT GELATIN
So, now that you know what Panna Cotta is and what Khejur Jaggery is made of, let’s talk about this fusion dessert that combines the Italian dessert with some Indian natural sweetener called jaggery.
Creamy, decadent Khejur Gur Panna Cotta made with a few basic ingredients and in no time. It’s the perfect make-ahead dessert for capping off a low-stress dinner party, whether you top it with fresh fruit or a sweet berry sauce.
Takes less than 30 minutes to prepare. Fresh, clean, light, bursting with dairy flavor. Toppings and added flavorings optional (over the years I’ve used lavender, fennel, fruit infusion), but we prefer them plain, in ramekins or martini glasses rather than turned out.
t’s easy, quick, practically foolproof, and accommodating to many dietary adjustments, since it’s naturally gluten-free and adaptable to dairy-free and vegan diets.
WHAT INGREDIENTS YOU WILL NEED TO MAKE KHEJUR GUR PANNA COTTA WITHOUT GELATIN
- Milk: Full Fat Milk
- Khejur Gur
- Agar Agar Powder
- Cardamom Powder
HOW TO MAKE KHEJUR GUR PANNA COTTA WITH AGAR AGAR
WARM MILK, CREAM AND AGAR AGAR
Set the saucepan over low heat and warm the milk, cream, and agar agar gently. Stirring or whisking frequently. The milk should never get very hot or boil or simmer.
The milk should get warm enough for you to dip your finger in the pot for a few seconds.
ADD CHOPPED PALM JAGGERY TO THE MILK MIXTURE
Chop the Khejur Gur and add to the milk. Stir till the gur completely dissolves. The color of the milk will change to a beautiful caramel color.
Add some cardamom powder. Mix well
POUR THE PANNA COTTA MIXTURE INTO CUPS AND CHILL
Divide and pour the mixture into individual cups/ramekins/glasses.
Refrigerate for 6 to 8 hours.
HOW DO YOU SERVE THE JAGGERY PANNA COTTA
Panna cotta is such an easy and effortless dessert to make. I always find this fusion dessert very elegant and classy! You can serve your Khejur Panna Cotta with:
- fresh fruits.
- Melted gur on top.
- Warm some raspberry or strawberry jam and drizzle over top.
- Sprinkle chopped nuts on top.
TIPS AND VARIATIONS FOR MAKING THIS NO-BAKE, NO-GELATIN MILK DESSERT
- Make sure your agar agar is completely dissolved
- Simmer, don’t boil Always go slow and low when you heat cream for making panna cotta. The milk should be just warm enough.
- Prevent the milk from boiling. If the agar agar boils with the milk and cream then, it won’t thicken, and your panna cotta won’t properly set.
- Don’t add agar agar to a cold milk mixture either. That will leave lumps and your Jaggery Panna Cotta won’t be smooth and velvety.
- To serve the panna cotta from the ramekins or small bowls, Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds. Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.)
FREQUENTLY ASKED QUESTIONS
Can I make Vegan Panna Cotta?
Yes, you can use any combination of milk or cream – oat milk, coconut milk, soy milk, almond milk — really any creamy liquid — to make panna cotta. But make sure the milk is full fat or full cream or else, the panna cotta will set softly.
Can I add flavorings to this dessert?
Absolutely! Add extracts and spices to give panna cotta a unique taste. Like, rose water, cardamom, orange blossom water etc.
Where can I buy agar agar?
You can find agar agar in the Asian section of your grocery (I found it at Whole Foods), in an Asian market, or online.
I recommend using the powdered version, but you can always grind agar agar flakes in a spice grinder before using them. If you don’t grind the flakes first, you may see some flakes in your panna cotta and it may not set up as well.
Why my panna cotta is still liquid?
Perhaps the agar agar didn’t melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin’s thickening power.) It may also have not been set long enough.
FEW OTHER INDIAN FUSION DESSERTS
Khejur Gur Panna Cotta without Gelatin | Date Jaggery Panna Cotta without Gelatin
- 1 table spoon agar agar or, Gelatin
- 2 Cups Full Fat Milk or, Half & Half
- 1 Cup Heavy Cream
- 1 Cup Grated Khejur Gur
- 1 Tea spoon Vanilla extract or, Rose water
- 1 Tea Spoon Cardamom Powder
- 1 Sheet Silver Bark
BOIL THE MILK FOR PANNA COTTA
- In a large saucepan bring cream, milk, and agar agar just to a boil over moderately high heat, stirring. Make sure agar agar dissolves completely.
ADD KHEJUR GUR TO THE MILK MIXTURE
- Remove pan from heat. Make sure the milk mixture isn't hot. It should just be lukewarm. Stir in grated khejur gur and vanilla.
- Stir in the cardamom powder
DIVIDE THE PANNA COTTA MIXTURE AND CHILL
- Divide cream mixture among ramekins and cool to room temperature.
- Chill ramekins, covered, for at least 4 hours or overnight.
HOW TO SERVE
- Dip ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around the edge of each ramekin and invert ramekin onto the center of a small plate.