Burfi panna cotta

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“This is a light, modern way to serve the flavours of burfi, the sweetmeat which is the star of the Diwali table after your meal. Use gelatine if you can’t find agar agar, usually available at Indian and Asian grocers.” – Ishay Govender

Ingredients

2 cups cream
125 g Nestlé Klim powdered milk
4 T rose water
½ cup condensed milk
1 t ground cardamom
2 t agar agar powder (or 4 leaves gelatine soaked in water for 5 minutes and squeezed dry)
30 g slivered almonds, coloured with red and green food colouring, to garnish
silver or gold leaf, to garnish (optional)

Cooking Instructions

1. Heat the cream and powdered milk in a saucepan over a medium heat, whisking to ensure there are no lumps. Add the rose water, condensed milk and cardamom and mix well. Bring to a simmer (look for small bubbles forming at the edges)

2. Mix the agar agar with a little water in a small bowl. Set aside for a few minutes. Place in a small saucepan over a medium heat and bring to a boil until thickened. Keep on the heat for a further minute.

3. Remove the cream mixture from the heat, add the agar agar (or gelatine) and whisk well until incorporated.

4. Set aside to cool, then pour into ramekins or moulds of your choice. Chill for 4–5 hours or overnight until set. Serve garnished with almonds and silver or gold leaf.

Find more Diwali recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana