Citadel - - FOOD -

bring this mix­ture to a boil over moder­ately high heat. Re­move pan from heat and stir in finely chopped green chilli and gin­ger in ge­la­tine mix­ture. Di­vide the mix­ture among eight cup ramekins. Place half a lad­doo in the cen­tre of each ramekin, layer again with mix­ture, and cool it to room tem­per­a­ture. Cover the ramekins for at least four hours or overnight. Take milk and start re­duc­ing it on a slow fire to ¼ quan­tity of ac­tual, then add in saf­fron and mix honey. Serve the de-moulded Panna Cotta, gar­nished with rabri sauce.

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