Jaggery Pannacotta | How to make Jaggery Pannacotta

By Sweta Shet  |  26th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Jaggery Pannacotta, How to make Jaggery Pannacotta
Jaggery Pannacottaby Sweta Shet
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About Jaggery Pannacotta Recipe

An easy dessert minus the calories. Tastes great even without topping.

Jaggery Pannacotta is one dish which makes its accompaniments tastier. With the right mix of flavours, Jaggery Pannacotta has always been everyone's favourite. This recipe by Sweta Shet is the perfect one to try at home for your family. The Jaggery Pannacotta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Jaggery Pannacotta is 5 minutes and the time taken for cooking is 10 minutes. This is recipe of Jaggery Pannacotta is perfect to serve 3 people. Jaggery Pannacotta is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Jaggery Pannacotta. So do try it next time and share your experience of cooking Jaggery Pannacotta by commenting on this page below!

Jaggery Pannacotta

Ingredients to make Jaggery Pannacotta

  • Whole/ full fat milk - 2 cups
  • jaggery - 1/4 Cup
  • Gelatine - 2 tsp, heaped
  • cardamom pods - 3
  • cardamom powder - 1/4 tsp, optional
  • cinnamon powder - 1/8 tsp
  • For cranberry sauce:
  • Dried cranberries - 1/4 cup
  • Juice of half a lemon
  • zest of one lemon
  • honey - 2 tbsp
  • water - 1/4 Cup

How to make Jaggery Pannacotta

  1. Take 2 tbsp of water in a bowl. Sprinkle gelatine on top and leave for 5 minutes.
  2. Take milk and jaggery in a pan. Open the cardamom pods and put in the milk, both seeds and peels. Heat on a low flame.
  3. Once the jaggery has dissolved and milk is hot, add the gelatine, cardamom powder, if using and the cinnamon powder. Stir and cook for about 5 minutes.
  4. Leave to cool for a while. Strain and pour into pudding moulds and refrigerate for at least 2 hours to set. Overnight is best.
  5. For cranberry sauce:
  6. Take all sauce ingredients except honey in a pan. Heat on a low flame. Mash the cranberries lightly in the pan itself. Turn off flame when mixture looks syrupy.
  7. Cool and mix in the honey.
  8. Demould chilled pannacotta onto a serving plate, drizzle with cranberry sauce and serve.

My Tip:

I have used only milk here for a healthier version, you can use cream and milk in equal proportions. Once the jaggery has dissolved, taste and see if it needs more sweetness. Desserts lose sweetness when refrigerated. Tastes great even without any topping.

Reviews for Jaggery Pannacotta (2)

Zeenath Amaanullah2 years ago

Awesome dea Sweta..:blush::blush:

Shoba Bharathraj2 years ago


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