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.
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.