MAGGI Panna Cotta with Saffron Sauce and Carrot Halwa Balls Recipe by Rita Arora

Cooking Time: 60 Minutes
Preparation Time: 30 Minutes
Total Serves: 6

The Ingredient List

For MAGGI Panna Cotta:

• MAGGI Nutri-licious Oats Masala Noodles - 1/3 Cup (Slightly Crushed)
• Whole Milk - 4 Cups
• Whipping Cream - 1 Cup
• Desi Khand/Sugar - ¼ Cup
• Star Anise - 1
• Green Cardamom - 2
• Cinnamon Stick - ¼ Inch
• Veg Gelatine Powder/Agar-Agar - 1 Teaspoon

For Syrup:

• Honey - 2 Tablespoons
• Saffron - 1 Pinch
• Rose Water - ½ Teaspoon
• Water - As Per Requirement

Carrot Halwa Balls:

• Carrot - 1 Cup (Fine Grated)
• Clarified Butter - 1 Tablespoon
• Desi Khand/Sugar - 4 Tablespoons (To Taste) 
• Cardamom Powder - ½ Teaspoon  
• Cardamom Powder - ½ Teaspoon
• Sugar Bowl - For Garnish

The Easy Steps

1. Take 1 cup of milk, whipping cream, and desi khand and warm it in a saucepan. For Slightly crush the star anise, cardamom, and cinnamon stick, add to the milk mixture, until it almost comes to a boil (5 min). Turn the heat off Let the mixture cool for half an hour.
2. While the milk mixture is resting, take 2.5 cups of milk in a heavy bottom pan. When it comes to boil, add MAGGI Noodles, and cook on low heat till the MAGGI Noodles get mushy or soft. You don’t want to rush to this step and this is what gives you a creamy texture.
3. Strain the milk-cream mixture and discard the spices
4. When the MAGGI Noodles are cooked, add the spiced milk and cook more
5. While the MAGGI Noodles is cooking, take ½ cup of milk and warm it up to 100 F. Mix agar-agar or gelatine powder in the ½ cup warm milk and mix thoroughly, add the agar mixture to the cooked MAGGI Noodles. Mix well and cook for 2-3 minutes more on low flame.
6. Pour it in glasses or moulds and set it in the fridge for at least 1-2 hours or till it completely set. 
7. Mix all the ingredients in a bowl, use water if need to thin it to a pouring consistency Carrot Halwa Balls 
8. Heat clarified butter in a heavy bottom pan, add grated carrot and cook for 4 to 5 minutes add desi khand or sugar according to taste, cover and cook for few more minutes (10 mins), add milk powder and cook till all the moisture evaporates.
9. Add cardamom powder, mix well and switch off the flame and let it cool.
10. When it cools down, make small balls of carrot halwa.
11. When ready to serve, keep the Panna Cotta glass in warm water to loosen it. Pour the syrup on a plate and gently put the unmolded pudding/MAGGI Panna Cotta on the plate. Place the glass bowl on Panna Cotta and add carrot halwa balls in it. Garnish with mint leaves.