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Mango Panna Cotta with Seviyaan Kheer
Celebrate Diwali and all special occasions with this unique and easy-to-make Indian dessert. Made without eggs or gelatin.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
Indian
Servings:
8
Calories:
244
kcal
Author:
Khushboo
Ingredients
For the seviyan kheer
2
teaspoon
ghee
½
cup
roasted vermicelli
see notes
1
tablespoon
raisins
optional
1
tablespoon
roasted cashews
see notes
½
cup
water
warm for 30 seconds in the microwave
3.5
cups
full-fat milk
at room temperature
¼
cup
regular sugar
1
tablespoon
thandai powder
optional
½
teaspoon
cardamom powder
Pinch
of saffron strands
Garnish
Optional
Chopped nuts
Dried rose petals
For mango panna cotta
For activating agar agar
1
teaspoon
agar agar powder
⅓
cup water
Other ingredients
1
cup
heavy cream
½
cup
milk
1
cup
mango puree
tin aamras
Pinch
of saffron
¼
teaspoon
cardamom
Instructions
For seviyaan kheer
Wash the inner pot of the instant pot along with the ring and lid thoroughly.
Let it dry and keep it ready.
Switch on the IP to saute mode.
Add in the ghee.
Once warm add in the raisins and saute until pump.
If you are using raw cashews then add it with the raisins and saute until golden brown.
Take them out in a bowl and keep them aside.
Now add the pre-roasted vermicelli to the pot and saute for 30 seconds.
If you are not using roasted one then you will have to saute for a longer time until golden brown.
Pour in the water followed by milk, sugar, saffron, and cardamom.
Give it a quick stir making sure nothing is sticking at the bottom.
Now secure the lid with a black knob in the sealing position.
Press Manual LOW pressure for 6 minutes.
Perform NPR i.e let the pressure come down naturally.
Once the silver pin drops down after 15 minutes of cooking turn the black knob to venting and carefully open up the lid.
Press saute mode and add in the cashews and raisins.
Let it cook for 1 minute and then switch off the IP.
The kheer may look very thin but it will thicken considerably to an appropriate consistency after chilling in the fridge.
Let it cool down completely before refrigerating.
Place it in an airtight container and the fridge until use.
For mango panna cotta
In a heavy bottom pan or pot mix in heavy cream, milk, and mango puree.
Cook on medium heat until hot. Add in the flavoring and cook until a simmer.
Stir occasionally in between to avoid it burning at the bottom.
In the meantime, take a small pan and whisk in the water and agar agar powder.
Whisk until smooth and lump-free. Let it sit for 3 minutes.
Now cook this mixture on medium heat until the agar agar is completely dissolved.
Bring it to a simmer i.e is a slow boil.
It will start to thicken up. Cook it for an additional 1 minute after it starts simmering.
Now switch off the flame.
Add the warm agar agar mixture to the hot mango mixture by whisking it constantly.
Cook this mixture for a minute stirring well.
Strain the mixture carefully in another container using a sieve.
Let the mixture cool for 10 minutes so that it is not very hot but still flowy consistency and warm.
Pour the mixture into desired molds, glasses, cups.
I am using disposable 9 oz plastic clear cups to set this panna cotta tilted.
Refer to the video for a better explanation.
Once you have spooned the mixture into the cups, carefully place it in the refrigerator to set further.
Panna cotta made with agar agar requires 3-4 hours to set well.
Layering the dessert
After 4 hours, the panna cotta should be completely set in the cups.
You may fill it with chilled kheer now.
Top it with a few chopped nuts and dried rose petals.
Enjoy!
Video
Notes
Possible substitutes
For Seviyaan kheer
Thandai powder is optional, skip if unavailable.
You can use your choice of nuts.
Skip raisins if you don’t like them.
For Mango Panna Cotta
I have used canned Kesar aamras found easily in an Indian grocery store.
You can use fresh mango puree. You will have to add ⅓ cup or more sugar to adjust the sweetness.
Frozen mango pulp works too. Just make sure the mango puree is flowy consistency like the aamras you get in the tin.
Important tips to make this amazing dessert with ease.
For the kheer part -
Use pre-roasted seviyaan to make the process quicker.
Add warm water to the seviyaan, it will avoid it clumping up later.
Make sure your Instant Pot is washed clean and has no bits of previous cooking.
For the panna cotta –
As mango pulp and puree differ, taste the mixture and adjust sugar if needed.
Never add agar agar in hot water or it will clump up.
Set the mango panna cotta in desired molds before it starts to cool down and set in the pan.
Chill this dessert for at least 4 hours for flavors to meddle.
Make ahead of time tips
You can make the panna cotta and kheer up to 4 days in advance
It can be layered and kept for 4 days in the fridge.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
20
g
|
Protein:
5
g
|
Fat:
17
g
|
Sodium:
66
mg
|
Potassium:
261
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
980
IU
|
Vitamin C:
12
mg
|
Calcium:
163
mg
|
Iron:
1
mg