In a large heavy-bottomed pan start boiling milk. Use heavy cream milk for best results. Boil until reduced by 75%.
Step 2
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Keep stirring the milk to prevent it from sticking to the bottom of the pan.
Step 3
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When milk is reduced by 50%, add cardamom powder and stir well.
Step 4
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Now add rose essence and colour and stir.
Step 5
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Now pour 1 tin of condensed milk to the rabri. Condensed milk quickens the thickening process. No need for added sugar if using sweetened condensed milk.
Step 6
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You can also use corn flour instead of condensed milk. Just add 4 tbsp corn flour to 2 tbsp cold milk. Mix and break lumps. Then add it to the boiling rabri. Keep stirring. Add sugar as per taste.
Step 7
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Now stir everything well and allow it to reduce and thicken further for about 10 more minutes.
Step 8
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Along with it, in a separate pot mix agar agar powder in water and allow the powder to incorporate well. We will activate agar agar by boiling.
Step 9
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Now heat the mixture of agar agar while stirring continuously until a boil.
Step 10
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Add this agar agar mix to the rabri and allow the rabri to boil for another 10 minutes. Keep stirring to avoid lumps.
Step 11
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When total mixture is reduced by 50%, the rabri is ready. Switch off the flame and allow it to cool for about 5-10 minutes.
Step 12
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Now arrange a rose shaped mould or dessert cups and pour the mix in each mould.
Step 13
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Allow it to cool a bit at room temperature for 10 minutes and then cover and refrigerate it. The cooler the better with agar agar.
Step 14
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The panna cotta gets set in the refrigerate after about 4-5 hours.
Step 15
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Now gently demold or serve your dessert cups with some rose petal garnish!