Name: Jaggery Pannacotta recipe by Sweta Shet at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 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

Ingredients Serving: 3

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

Instructions

Take 2 tbsp of water in a bowl. Sprinkle gelatine on top and leave for 5 minutes.
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.
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.
Leave to cool for a while. Strain and pour into pudding moulds and refrigerate for at least 2 hours to set. Overnight is best.
For cranberry sauce:
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.
Cool and mix in the honey.
Demould chilled pannacotta onto a serving plate, drizzle with cranberry sauce and serve.

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