Saffron Cardamom Panna Cotta

Diwali is just around the corner, and what better way to celebrate than with an easy yet elegant fusion dessert? Saffron cardamom panna cotta takes the rich, creamy texture of an Italian classic and infuses it with the warm, fragrant spices that are synonymous with Indian sweets. It’s the perfect make-ahead dessert that will wow your guests this festive season. Best of all, it’s simple enough for beginner cooks and only requires a few ingredients!

If you’re a fan of fusion desserts, you’ll love this recipe just as much as my Gulab jamun Cheesecake, a heavenly combination of East meets West. And if you’re looking for more no-bake treats to simplify your Diwali prep, don’t miss out on my Salted Caramel Fudge. For those who love the classic panna cotta, why not also try my Classic Panna Cotta or the fruity twist of Strawberry Panna Cotta?

Let’s dive into the ingredients and recipe details!

Essential Ingredients

Following is a preview of the ingredients, for the detailed list, find the recipe card below:

• Milk: Use whole milk for the best texture. A dairy-free alternative like almond or coconut milk can work for a lighter version.
• Saffron: While saffron is hard to replace, you could experiment with a dash of turmeric for color, but the flavor will differ.
• Cardamom
• Cream: Dairy-free options like coconut cream can work as a substitute.
• Agar-agar: A vegetarian-friendly setting agent. Gelatin is the traditional thickener, but agar-agar makes this recipe suitable for everyone.
• Vanilla: Complements the cardamom and saffron, giving the dessert a well-rounded flavor.
• Sugar

How to make saffron cardamom panna cotta?

This is an overview of instructions, for details, find the recipe card below:

1. Soak saffron in milk.
2. Crush the sugar with cardamom seeds.
3. In a saucepan, combine cream, milk, sugar, saffron, cardamom, and vanilla. Cook on medium heat while whisking.
4. Stir in the agar-agar and simmer until it dissolves.
5. Sieve the mixture into ramekins.
6. Refrigerate till set.
7. Top with chopped almonds or pistachios before serving.

Tips for Perfect Panna Cotta:

• Ensure the agar-agar fully dissolves for a smooth texture. Whisking while heating helps prevent clumping.
• Sieve the mixture to remove any cardamom pods or undissolved bits, ensuring a silky finish.
• For a dairy-free version, substitute both the milk and cream with coconut-based alternatives.
• Serve chilled for the best texture.

How to store saffron cardamom panna cotta?

• Room Temperature: Best served chilled, but can sit out without losing consistency.
• Refrigerator: Store in the fridge for up to 3-4 days in an airtight container.
• Freezer: Panna cotta can be frozen for up to 1 month. Thaw in the fridge overnight before serving.

If you liked this recipe, try these!

Saffron Cardamom Panna Cotta

Shilpa

This saffron cardamom panna cotta is a rich and creamy fusion dessert, perfect for Diwali celebrations. Infused with fragrant saffron and cardamom, the smooth panna cotta is made with milk, cream, and a touch of vanilla, and is set using agar-agar for a vegetarian-friendly treat. It’s easy to make and can be garnished with chopped almonds or pistachios for added crunch. Best of all, it’s a make-ahead dessert that requires minimal effort but delivers maximum flavor, making it ideal for festive gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chilling time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine fusion, Indian, Italian

Servings 4 cups

Ingredients

  

• 142 g Milk ⅔ cup
• 0.5 g Saffron a pinch
• 4-5 pods Cardamom seeds only
• 85 g Sugar ⅓ cup + 1 tbsp
• 392 g Cream 1⅔ cups
• 10 g Agar-agar 1 tbsp
• 1 tsp Vanilla extract
• Chopped almonds or pistachio – optional for garnish

Instructions

 

• Take 1-2 tablespoons of milk from the 142ml and warm it up. Add the saffron and let it soak for about 10-15 minutes, allowing the milk to take on that signature golden color.
• Using a mortar and pestle, crush 4-5 tablespoons of sugar along with the seeds from 4-5 cardamom pods. This releases the cardamom’s oils, giving the dessert a rich fragrance.
• In a medium-sized saucepan, add the remaining milk, the cream, the cardamom-sugar mixture, the saffron-infused milk, the rest of the sugar, and the vanilla extract. Whisk everything together and place the pan over medium heat.
• As the mixture heats up, slowly sprinkle in the agar-agar powder. Continue whisking until the mixture comes to a simmer, ensuring the agar-agar dissolves fully.
• Remove the mixture from heat and pour it through a fine sieve to catch any undissolved agar-agar or cardamom bits. Divide the mixture evenly between heat-proof ramekins.
• Allow the panna cotta to cool at room temperature for about 30 minutes before transferring the ramekins to the fridge. Let them chill for 2-5 hours until fully set.
• When ready to serve, top each panna cotta with a sprinkle of chopped almonds or pistachios for an added crunch and a pop of colour.

Notes

Notes:

• For smooth texture ensure agar-agar is completely dissolved.
• Sieve the mixture for a silky finish.
• Serve chilled for the best texture.

Storage Instructions

• Refrigerator: Store in the fridge for up to 3-4 days in an airtight container.
• Freezer: Panna cotta can be frozen for up to 1 month. Thaw in the fridge overnight before serving.
• Panna cotta is best served chilled.

Keyword cardamom, condensed milk, easy, eggless, fusion, indian, no bake, panna cotta, saffron, vegetarian