Betel Leaf Pannacota | How to make Betel Leaf Pannacota

By Pravin Menon  |  2nd Jun 2016  |  
4.7 from 3 reviews Rate It!
  • Betel Leaf Pannacota, How to make Betel Leaf Pannacota
Betel Leaf Pannacotaby Pravin Menon
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About Betel Leaf Pannacota Recipe

Betel Leaf flavoured pannacota with arecanut paste.

Betel Leaf Pannacota is a delicious dish which is enjoyed by the people of every age group. The recipe by Pravin Menon teaches how to make Betel Leaf Pannacota step by step in detail. This makes it easy to cook Betel Leaf Pannacota in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Betel Leaf Pannacota at home. This amazing and mouthwatering Betel Leaf Pannacota takes 20 minutes for the preparation and 20 minutes for cooking. The aroma of this Betel Leaf Pannacota is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Betel Leaf Pannacota is a good option for you. The flavour of Betel Leaf Pannacota is palatable and you will enjoy each and every bite of this. Try this Betel Leaf Pannacota and impress your family and friends.

Betel Leaf Pannacota

Ingredients to make Betel Leaf Pannacota

  • 1 vanilla pod or essence or a two pinches of vanila powder
  • betel leaf paste (grind about 7-8 leaves with water for getting a slightly thick paste),
  • sweet arecanuts chopped finely
  • cashew chopped finely
  • almonds chopped finely
  • gelatin two teaspoons

How to make Betel Leaf Pannacota

  1. Spray the ramekins with cooking spray, then use a napkin to wipe out excess.
  2. Sprinkle the powdered gelatin evenly over the milk. It softens in about 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
  3. Set the saucepan over low heat and warm the milk gently whisking frequently. Make sure the milk does not boil or simmer and if you see steam, remove the saucepan from the stove and let it cool down. The gelatin will dissolve quickly.
  4. Once the gelatin is dissolved, stir the sugar into the milk and continue warming until it dissolves as well, again making sure milk does not boil.
  5. Remove the saucepan from the heat and whisk in the cream, vanilla, a paste of betel leaves, arecanuts, cashew, almonds and a pinch of salt.
  6. Let it cool and pour the contents into the ramekins and chill overnight. Do not freeze…
  7. While taking out the panna cotta from the mould warm it first to loosen the panna cotta. Run a thin knife along the top part of the edge.
  8. Invert the ramekin over a plate (which is slightly wet so the panna cotta can be re-positioned) and shake gently to help the panna cotta fall out.

My Tip:

PS….The more days you keep the panna cotta the gelatin makes it firmer and rubbery but no worries bring it down to room temprature and it should be fine. For the vegans, you can use China Grass, also called Agar Agar which should work just fine.

Reviews for Betel Leaf Pannacota (3)

Padma Harohalli2 years ago

it looks yam. A request u have not mentioned all ingredients . Like u have added milk and sugar. so plz post all ingredients and their proportion. And what is arguably?

Bindiya Sharma2 years ago

what a unique recipe..lovely!

Sakshi Khanna2 years ago

Sounds lovely! Please mention the ingredients amount and share an image of this dish as well!