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Kamala Bhog Payesh Panna Cotta Recipe

Kamalabhog is a magical sweet with the splendid aroma of oranges. Payesh with these komola bhog sweets is a slightly time-consuming affair, but it yields delicious results in the winters. Here the same you will get but in the form of a delectable Panna Cotta.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 4hrs 0mins
  • serves:
  • 2

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    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Recipe Notes

The Payesh is to be mixed with heated agar agar solution ( dissolve 2 tsp of agar agar powder in 2 tablespoon of hot water and stir well) and immediately needs to be transferred into the Panna Cotta mould when the dessert is still warm.

Tags

  • #CelebratewithMilkmaid
  • #gotoChef
Ingredients

Ingredients For Kamala Bhog Payesh Panna Cotta Recipe

Methods
  • 1. Take the chana without moisture. To make sure, take the chana/ paneer in a cheesecloth and place a weight over it and keep the weight for 1 hour.
  • 2. Mash the chana using your fingers and knead after adding the all-purpose flour, semolina, 2 strands of saffron, 2 drops of food color and a drop of orange essence until the mixture is smooth. There should not be any lump.
  • 3. Divide the mixture into 20 parts and keep those aside.
  • 4. Meanwhile, crumble the Khoya and mix it with the essence and also the sugar powder. Make minuscule 20 balls out of this mixture.
  • 5. Now stuff the Kamalabhog balls with the khowa ball.Using your palm smooth each ball and check that there is no crack on the balls.
  • 6. Take 4 cups of water along with 1 cup orange juice in a deep bottom pan and start boiling it after adding the zest.
  • 7. Once the mixture starts boiling, switch the flame off and strain to remove the zest and impurities if any.
  • 8. Now add 300 gm sugar and keep boiling unless the sugar dissolves.
  • 9. Add all the balls in one go.Keep the flame on the higher side and cover the pan with a lid and without opening the lid, cook for 10 minutes in same flame.
  • 10. After 10 minutes, open the lid, and a cup full of water.Keep the flame on the lower side and cook for 20 minutes.
  • 11. Add 2 more strands of saffron at this point.In between add water to keep the syrup light.
  • 12. Once ready the kamalabhog will float over the syrup and will have bit of orange color. Remove it from flame.
  • 13. Now, in a thick bottomed pan ,bring milk to a boil after adding 4 strands of saffron.
  • 14. Reduce heat, add cardamom powder and 3 tablespoons of sugar and simmer on medium heat till the milk thickens and reduces to three-fourth.
  • 15. Add the KOMOLABHOG BALLS and Nestle Milkmaid and boil for another 10 minutes at a low flame.
  • 16. Remove and add the rest of the orange essence to the hot payesh and proceed towards setting it for Panna Cotta.
  • 17. Here I have chosen rose shaped mould for panna cotta. The Payesh is to be mixed with heated agar agar solution ( dissolve 2 tsp of agar agar powder in 2 tablespoon of hot water and stir well) and immediately needs to be transferred into the Panna Cotta mould when the dessert is still warm.
  • 18. Keep in refrigerator for 4 to 5 hours till it is set and then invert it on a serving plate and press a little from the top of the mould. The panna cotta will come out smoothly with a beautiful texture and appearence. Garnish the plate with some strawberries,mint leaves,whipped cream & orange petals. I have sprinkled some edible pearls to make it look more Royal.

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