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 and yummilicious dish which is one of the popular dish of Italian. Betel Leaf Pannacota is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Betel Leaf Pannacota is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 20 minute and it takes 20 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Betel Leaf Pannacota. It is an amazing dish which is perfectly appropriate for any occasion. Betel Leaf Pannacota is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Betel Leaf Pannacota is an art and while preparing this dish you can feel the aroma of this delicious Betel Leaf Pannacota. Surprise your family and friends by preparing this hotel style Betel Leaf Pannacota at your home.

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!