Panna Cotta

The first Italian dessert I ever made! When I first made Panna Cotta, I had followed a recipe from Food Network's 'Everyday Italian' for an Espresso Panna Cotta. The easiest one to make, requires very little preparation and time!
This time, I just used a store bought Panna Cotta mix that came with a Raspberry sauce mix too.

Ingredients : milk & cream, 1 cup each.

Followed directions on the box:

Bring milk to a boil, remove from heat and whisk in the Panna Cotta mix. Add 1 cup whipping cream, whisk until well combined. Pour into small ramekins or desert dishes. Chill for 2 hours or more. Turn onto a serving plate, garnish with raspberry sauce.

Chakra Pongali (Rice Pudding)

A lip-smacking delicacy, for those special occasions!

 

 

Recipe

Rice - 2 cups (wash and drain)

Moong dal - ½ cup (wash and soak in water for 20 minutes)

4 cups water to cook rice and moong dal

Fresh grated coconut - ¾ cup (lightly roast, until pale golden)

Cashew nuts - ¼ cup, halved
Cardamom (elaichi) powder - 1 tsp

Sugar and grated jaggery - to taste (I normally do 3 parts sugar and 1 part jaggery)

4 cups milk (whole milk or 2%)

3 tbsp ghee (adjust as per your preference)

Method

1. Cook rice and moong dal together until soft
2. Toast cashews in 1 tbsp ghee, remove and set aside
3. In a thick bottomed saucepan, heat milk
4. Add cooked rice and dal to the milk, add cashews, sugar, elaichi powder and let cook for 10-15 minutes, on medium heat (do not cover the Pan). Keep stirring in between
5. Add roasted coconut, remaining ghee and simmer until all the liquid evaporates. Stir in between
6. Remove from heat. Add grated jaggery, mix well
7. Serve warm

Tip: If you love jaggery, you can add all jaggery and no sugar.
      Jaggery should be added after you turn the heat off/remove from heat.