Ingredients

Let’s Cook!

• 1
  Bring 2 cups of milk to boil on medium flame stirring in between
• 2
  Slice 4 almonds, chop 4 pistachios, ground 4 green cardamom & dilute 1 tbspn gelatin in warm water
• 3
  After milk boils, add 1/2 cup condensed milk and stir until incorporated
• 4
  After mix thickens, add 1 tbspn chopped nuts and 1/4 tspn cardamom powder
• 5
  Stir continuously scrapping the sides of the pan, while the milk thickens and reduces to half
• 6
  Once done, pour the mix in a desired glass mound and let cool before refrigerating for 4 hours
• 7
  After refrigeration, place the glass in a bowl of warm water and use a wet knife to loosen the edge
• 8
  Invert the glass on the serving dish and tap for a few seconds as the panacotta slips on the dish
• 9
  Gently remove the glass. Our Basundi panacotta is ready!
• 10
  Garnish with remaining nuts and serve chilled