Name: Mango and Sevai Panacotta recipe by Lata Lala at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For making mango pannacotta -; 1/4 cup Milk; 1/4 Cup Cream; 2 tsp condensed milk; 1 cup Mango puree; 1 pack of gelatin; warm water to soak gelatin; For sevai kheer -; 1 tbsp ghee; 2 cups Milk; 1/2 cup sevai roasted; 1/4 cup condensed milk; Few saffron strands soaked in milk; Toasted dryfruits

Ingredients Serving: 4

For making mango pannacotta -
1/4 cup Milk
1/4 Cup Cream
2 tsp condensed milk
1 cup Mango puree
1 pack of gelatin
warm water to soak gelatin
For sevai kheer -
1 tbsp ghee
2 cups Milk
1/2 cup sevai roasted
1/4 cup condensed milk
Few saffron strands soaked in milk
Toasted dryfruits

Instructions

To make mango pannacotta -Dissolve chinagrass leaves in warm water .Let it stand for 10 mins.
In a nonstick pan add all ingredients listed under mango panacotta and let it come to a simmer
Now add the dissolved gelatin in above mixture.
Mix well till every thing gets incorporated nicely.
Pour this in desired serving glass, around 3-4 spoons
keep glasses in tilted position as shown in the picture.
The gelatin will set when it cools down .
Transfer the glasses in the fridge to further set and chill .
For sevai/vermicelli Kheer Heat a heavy bottom nonstick pan Add ghee.
Roast the vermicelli on low heat for 2 minutes.
Once the sevai have browned a bit add the milk to the sevaiyaan
Cook on medium heat. Let it come to a boil .
Stir occasionally until reduced to half the quantity
Now add condensed milk and kesar soaked in milk.
Add chopped nuts and check the consistency.
It will thicken once cooled down.
To Assemble -
Take out the chilled glasses filled with mango panacotta
Fill in kheer on the other half side
Keep in the fridge again for few hours to set nicely.
Garnish with chopped nuts and serve chilled.

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