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    Home » Festivals » Diwali » Gulkand Panna Cotta

    Gulkand Panna Cotta

    Posted on October 12, 2022 · Last Updated on October 12, 2022 · By Srividhya G · 4 Comments

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    collage of gulkand panna cotta with text overlay for pinterest

    Gulkand panna cotta, a rich and creamy panna cotta with refreshing flavors of rose syrup and gulkand/rose petal preserves set using agar agar. Easy to make and a crowd-pleaser recipe perfect for this festive season. 

    creamy rose panna cotta served in single serve glasses placed on black board

    The next recipe after baked boondi with rabri and namak para in the Deepavali/Diwali recipe series is the rich and creamy gulkand panna cotta. You can make this a single-serve dessert or set the panna cotta in a cake pan and make it a centerpiece dessert. Check out the detailed recipe with step-wise pictures and variations, and substitutions. 

    Jump to:
    • Rose-flavored recipes
    • Ingredients required
    • Substitutions
    • Variation | As a layered dessert
    • Agar agar measure
    • Yield
    • How to make gulkand panna cotta
    • Recipe Notes
    • Explore more Diwali sweets
    • 📖 Recipe

    Rose-flavored recipes

    My love for rose-flavor is no secret. You can find many recipes on my blog with the refreshing flavors of rose syrup, like rose kulfi, rose lassi, rose-flavored ricotta cheese sandesh, Karachi halwa, and many more. Last year, I started to explore recipes with gulkand or the rose petal preserve, and I have shared paan cake, gulkand and dates lassi, and rose-flavored phyllo cream cheese bites. And now I will add one more to this recipe repertoire – gulkand panna cotta. 

    Ingredients required

    ingredients required for rose panna cotta

    Evaporated milk: I used evaporated milk for this recipe, but I have tested this recipe with whole milk too. You can use either one. I recommend either evaporated or whole milk for a rich and creamy version. If you plan to use reduced-fat milk, I recommend using it with heavy cream, as I did for the classic panna cotta.

    Gulkand and rose syrup: I used gulkand/rose petal preserve and rose syrup in this recipe. Instead of rose syrup, you can add rose essence too. In that, add ¼ tsp of rose essence or as required depending upon the flavor strength of the rose essence. 

    Sugar: I used 3 tbsps of white sugar. The gulkand I used and rose syrup had added sugars, so this measure worked for me. So adjust it as per your taste and based on the added sugar measure of the other ingredients. 

    Agar Agar powder: To set the panna cotta, I have used vegetarian-vegan-friendly agar agar. I used the powder version. 

    Apart from these ingredients, we need some pink food color, which is optional (the heart-shaped panna cotta that you see in the picture is without food color), and some dried rose petals and sugar pearls to garnish. 

    heart shaped panna cotta placed on black plate with rose petals drizzled

    Substitutions

    You can use full-fat coconut milk instead of evaporated milk for a dairy-free version. I haven’t tried experimenting with agar agar with soy or almond milk. 

    I kept this recipe nut-free. But instead of sugar pearls and dried rose petals, you can use nuts to garnish. 

    Food color is optional. If you want a nice pink color, go for it; if not, feel free to skip it. Do not add more rose syrup for color, as it overpowers the flavor. 

    Variation | As a layered dessert

    I kept this as a single-flavored and single-layered dessert. But like my mango panna cotta, you can easily make this into a layered dessert. You can use my classic panna cotta as one layer, and this rose flavor as another layer, making it a stunning dessert. 

    Agar agar measure

    The agar agar measure depends on the gel strength of the powder. Please read the package instructions and adjust them accordingly. 

    I tested this recipe with both agar agar powder and flakes. If you are using flakes, you need a minimum of one tbsp for 1.5 cups of liquid and 2 tsp of agar agar powder for 1.5 cups of liquid. If you are using flakes, soak them in hot water for 10 minutes and then mix them with the milk solution. Ensure the flakes dissolve thoroughly. 

    Yield

    This below measure yields 4 to 6 single-serve panna cotta. I made two batches, one without food color and one with food color. The heart-shaped one is the panna cotta without food color, and I used a heart-shaped glass vessel. After it sets, run the knife around the mold’s edges to take it out.

    panna cotta served in single serve dessert glasses

    How to make gulkand panna cotta

    • Add the evaporated milk, gulkand, rose syrup, sugar, and pink food color to a blender or mixer jar and blend it thoroughly. This is to ensure gulkand mixes well in the milk. 
    milk blended with aromatics
    • Transfer the blended milk mixture to a saucepan and simmer it over medium-low heat. 
    milk mixture simmering
    • When the milk mixture is warm (we don’t need to bring it to a boil), add the agar agar powder and mix well. Keep scraping the bottom as agar agar gets deposited in the bottom. Also, mix well to avoid agar becoming clumpy. After adding agar, reduce the heat to low, and gently simmer the milk for 4 to 5 minutes.
    adding agar agar to the milk mixture
    • Then turn off the heat and pour it into glasses or your desired pan/molds. Let it cool for half an hour and refrigerate until it is set. It took me 2 hours. 
    transferring the milk mixture to single serve glasses to set
    • Garnish it with rose petals and sugar pearls, and enjoy.

    Recipe Notes

    • Adjust the sugar to taste.
    • Instead of evaporated milk, you can use whole or reduced-fat milk mixed with heavy cream. For a dairy-free option, use coconut milk. 
    • Adjust the agar measure as per the package instructions and the setting time and quantity depend upon the gel strength of the agar. 
    • I did not break the air pockets and let the foam form as a layer and it sets perfectly well. If you are not fond of it, please break the air pockets.
    nicely set gulkand panna cotta

    Explore more Diwali sweets

    • Chhena Poda | Ricotta Cheese Chhena Poda | Indian Cheesecake
    • Instant Ricotta Cheese Kalakand | Microwave Kalakand Recipe
    • Microwave Mysore Pak | Vegan Mysore Pak
    • Instant Pot Zucchini Halwa

    PS:  If you try this gulkand panna cotta, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

    📖 Recipe

    rose panna cotta served in glass
    Pin Recipe Print Recipe
    5 from 2 votes

    Gulkand Panna Cotta

    Gulkand panna cotta, a rich and creamy panna cotta with refreshing flavors of rose syrup and gulkand/rose petal preserves set using agar agar. Easy to make and a crowd-pleaser recipe perfect for this festive season.
    Prep Time15 mins
    Setting time2 hrs
    Total Time2 hrs 15 mins
    Course: Dessert
    Cuisine: Fusion
    Servings: 4 (4 to 6)
    Calories: 170kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • 12 oz evaporated milk 1 can
    • 1.5 tbsp gulkand
    • 1 tbsp rose syrup
    • 3 tbsp sugar
    • 2 drops pink food color
    • 2 tsp agar agar powder
    • 1 tbsp dried rose petals to garnish
    • 1 tbsp edible sugar pearls to garnish

    Instructions

    • Add the evaporated milk, gulkand, rose syrup, sugar, and pink food color to a blender or mixer jar and blend it thoroughly. This is to ensure gulkand mixes well in the milk.
    • Transfer the blended milk mixture to a saucepan and simmer it over medium-low heat.
    • When the milk mixture is warm (we don’t need to bring it to a boil), add the agar agar powder and mix well. Keep scraping the bottom as agar agar gets deposited in the bottom. Also, mix well to avoid agar becoming clumpy. After adding agar, reduce the heat to low, and gently simmer the milk for 4 to 5 minutes.
    • Then turn off the heat and pour it into glasses or your desired pan/molds. Let it cool for half an hour and refrigerate until it is set. It took me 2 hours.
    • Garnish it with rose petals and sugar pearls, and enjoy.

    Notes

    • Adjust the sugar to taste.
    • Instead of evaporated milk, you can use whole or reduced-fat milk mixed with heavy cream. For a dairy-free option, use coconut milk.
    • Adjust the agar measure as per the package instructions and the setting time and quantity depend upon the gel strength of the agar.
    • I did not break the air pockets and let the foam form as a layer and it sets perfectly well. If you are not fond of it, please break the air pockets.

    Nutrition

    Calories: 170kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 264mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 0.2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Diwali, Festivals, Sweets

    Reader Interactions

    Comments

    1. Rafeeda - The Big Sweet Tooth says

      November 10, 2022 at 7:48 am

      5 stars
      I love this pannacotta is a little less guilty because of no cream. And who can ever say no to rose as a flavor? Love…

      Reply
      • Srividhya G says

        November 30, 2022 at 5:20 pm

        Thank you so much.

        Reply
    2. Srivalli says

      October 17, 2022 at 5:15 am

      5 stars
      Awesome recipe Srividhya,love that pretty colour and I am sure the dessert is simply too good!

      Reply
      • Srividhya G says

        November 05, 2022 at 3:16 pm

        Thank you :-)

        Reply

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