Coconut kheer and Caramel Pana cotta with pistachio praline | How to make Coconut kheer and Caramel Pana cotta with pistachio praline

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By Preeti Deo
Created on 5th Jun 2016
  • Coconut kheer and Caramel Pana cotta with pistachio praline, How to make Coconut kheer and Caramel Pana cotta with pistachio praline
Coconut kheer and Caramel Pana cotta with pistachio pralineby Preeti Deo
  • Coconut kheer and Caramel Pana cotta with pistachio praline | How to make Coconut kheer and Caramel Pana cotta with pistachio praline (24 likes)

  • 2 reviews
    Rate It!
  • By Preeti Deo
    Created on 5th Jun 2016

About Coconut kheer and Caramel Pana cotta with pistachio praline

Panna cotta is an Italian dessert mainly made with cream, egg yolk, honey. When blended together and baked in a bain marie…this cooked cream is what one gets. However, there are alternative recipes suggesting using gelatine to set the panna cotta. What I made today followed the alternative technique of creating the dessert rather than the original way. Here is a different way of presenting our traditional kheer(milk pudding) in a panna cotta way ! I have used Jamie Oliver's Caramel recipe for the caramel used here(He asks to use sea salt in his recipe..I haven't used it).

The delicious and mouthwatering Coconut kheer and Caramel Pana cotta with pistachio praline is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Coconut kheer and Caramel Pana cotta with pistachio praline is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Coconut kheer and Caramel Pana cotta with pistachio praline. Preeti Deo shared Coconut kheer and Caramel Pana cotta with pistachio praline recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Coconut kheer and Caramel Pana cotta with pistachio praline. Try this delicious Coconut kheer and Caramel Pana cotta with pistachio praline recipe at home and surprise your family and friends. You can connect with the Preeti Deo of Coconut kheer and Caramel Pana cotta with pistachio praline by commenting on the page. In case you have any questions around the ingredients or cooking process. The Coconut kheer and Caramel Pana cotta with pistachio praline can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Coconut kheer and Caramel Pana cotta with pistachio praline with other users

  • Prep Time30mins
  • Cook Time60mins
  • Serves4People
Coconut kheer and Caramel Pana cotta with pistachio praline

Ingredients to make Coconut kheer and Caramel Pana cotta with pistachio praline

  • 1 cup of fresh grated coconut
  • 1 cup of sugar
  • 2 cups of milk
  • Cardamom powder a pinch
  • Chopped pistachios 1 tbsp and some roughly chopped
  • Agar-Agar 1.5 teaspoons
  • 250g golden caster sugar
  • 120ml double cream
  • 25g unsalted butter
  • Vanilla extract 1 tsp
  • 100 ml water
  • 1/2 cup of castor sugar
  • Lemon juice 1 tsp
  • 1/4 cup pistachio crushed roughly

How to make Coconut kheer and Caramel Pana cotta with pistachio praline

  1. In a thick bottom pan, heat the milk. Add the coconut to the milk. Stir gently. Simmer, stirring occasionally. The milk is reduced by about half. This may take a while.
  2. Add the sugar. If you are in a hurry. Just use condensed milk to get the consistency you wish. Mix in the cardamom powder. Add the roughly chopped pistachio. Turn the heat off and set aside.
  3. In a small pan, add agar-agar flakes. Pour in 1/4 cup of cold water. Heat this mix till the agar-agar dissolves in it. Add this to the kheer(pudding) we prepared. Mix well.
  4. Pour this mixture in a mould or glasses you wish to set panna cotta in. I divided the mix in 3 wine glasses. Set aside.
  5. As it cools, the mix tends to set. If you wish you may place it in the fridge to set quickly. I waited till the kheer had cooled down completely before placing the glasses in the fridge.
  6. In a separate pan prepare a caramel. In a pan, add in water and sugar. Swirl till the sugar dissolves. Let this mix bubble vigorously. Turn the heat off. To this add the double cream, butter and vanilla extract. Keep whisking as you mix.
  7. This can be stored in a jar.
  8. To 4 tbsp of caramel, add in water- agar-agar solution prepared with 1/4 tsp of agar agar flakes.
  9. When the kheer sets in the glass. Divide the caramel mixed with agar-agar and top on the kheer. Set it aside in the fridge.
  10. To make the praline: In a pan add 1/2 cup of castor sugar. Heat the pan.
  11. The heat will start melting the sugar. Do not stir the sugar until almost all the sugar melts. It should turn into a pale brown colour.
  12. Squeeze a teaspoon of lemon juice. One needs to be very quick and careful while working with sugar. It can harden quickly or even burn.Give it a quick stir and add the pistachio powder.
  13. Then spoon on a silicon-lined baking sheet or greased plate. Leave to cool for a minute or so
  14. Cut into wedges with a sharp knife.
  15. Place the praline in each of your set kheer glass and sprinkle some more of pistachio. You may even unmould the panna cotta on a plate by turning over from the setting mould and serve.
  16. Here is my take on traditional naralachi kheer (coconut kheer)
My Tip: Alternatively you may use condensed milk 1/2 cup. In such a case reduce the quantity of milk and sugar can be done without. Condensed milk adds to the consistency as well as the sweetness to the pudding.

Reviews for Coconut kheer and Caramel Pana cotta with pistachio praline (2)

Akarshita prasada year ago
wowwww..i simply love coconut in desserts..looks heavenly!
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Sanjay Reddya year ago
Great recipe, thanks for sharing :)
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