Rasgulla panna cotta shots bring together the best of Italian and Indian desserts, making them a fantastic choice for Diwali festivities. This dessert features creamy panna cotta topped with soft, juicy rasgullas, all elegantly presented in adorable shot glasses. This petite dessert perfectly embodies the sweetness of Diwali while adding a contemporary flair, making your festive table stand out.
Ingredients
UNITSIngredients
2 cupsFull cream milk
2 cupsFresh cream
½ cupSugar (adjust to taste)
2 tbspAgar-agar strands (finely chopped)
2 tspVanilla extract
6–8 piecesRasgullas (medium-sized)
⅓ cupHot water
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Directions
Description - Step 1
Step 1: Prepare agar-agar
Soak agar-agar in hot water for 5 minutes.
Then heat on a low flame until fully dissolved.
Stir continuously to avoid lumps.
Description - Step 2
Step 2: Make the Cream Base
Heat milk, cream, and sugar in a saucepan on a low to medium heat.
Stir with a wired whisk until sugar dissolves.
As the mixture comes to a gentle boil, turn off the flame. (Do not boil)
Add the vanilla extract and mix well.
Description - Step 3
Step 3: Combine
Pour the dissolved agar-agar mixture into the warm cream base and give it a good mix with a whisk.
Make sure everything is well combined.
Description - Step 4
Step 4: Pour into Shot Glasses
Pour the panna cotta mixture into shot glasses.
Let them sit in the fridge for at least 3 to 4 hours to set.
Description - Step 5
Step 5: Add Rasgulla Topping
Before serving, place a halved rasgulla on top of each panna cotta shot.
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