This recipe is created by Juthika Roy from Mirchi Chef Taal Recipe Contest "Taal Se Taal Mila"
Taal Panacota with Coconut Taal sauce and peanut crumble
I made these Panna cotta with milk, condensed milk, kheer, gelatin, sugar, corn flour and Mirchi Chef Taal pulp and served it with coconut taal sauce and peanut crumble. It is a very delicious desert.
Ingredients
For Panacota
1 cup Milk
1 tablespoon kheer
one teaspoon gelatin powder
1 tablespoon corn flour
1 table spoon sugar
1 tablespoon condensed milk
1/2 cup taal pulp
For coconut Taal sauce
1/2 cup coconut milk
one table spoon taal pulp
one teaspoon corn flour
one tablespoon sugar
For peanut crumble
1 tablespoon roasted peanut
two tablespoon sugar
Method
Soaked gelatin in two tablespoon water for 10 minutes
In a pan add milk, kheer, condensed milk, sugar, cornflour then mix all together. now heat the pan. when it is thicken then add soaked gelatin, mix it then off the flame.
Now filter it then add taal pulp and mix it.
In silicon mold pour some mixture and place it in refrigerator for 2 hours to set it.
For coconut taal sauce
In a pan add coconut milk,corn flour,taal pulp and mix it. Now heat the pan , add sugar and mix it
when it is thicken then off the flame.
For peanut crumble
In a pan add two tablespoon sugar , when it is melting and become brown in colour then add roasted peanut. now mix it quickly and place this mixture in a plate. After cooling the mixture crumble it.
Now serve the Panacota with Coconut Taal sauce and peanut crumble.
It is a very yummy and delicious desert.
