Easiest Way to Prepare Speedy Gulab jamun stuffed strawberry lassi panna cotta

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gulab jamun stuffed strawberry lassi panna cotta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Gulab jamun stuffed strawberry lassi panna cotta is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Gulab jamun stuffed strawberry lassi panna cotta is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have gulab jamun stuffed strawberry lassi panna cotta using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Gulab jamun stuffed strawberry lassi panna cotta:

1. Make ready 6 gulab jamun (leftover)
2. Make ready 1 cup hung curd
3. Take 2 tablespoons powder sugar
4. Get 11/2 teaspoon agar agar
5. Get 1/2 teaspoon cardamom powder
6. Make ready 1 cup fresh cream
7. Prepare 2 tablespoons strawberry crush
8. Make ready 1/2 teaspoon rose water

Steps to make Gulab jamun stuffed strawberry lassi panna cotta:

1. In a bowl add 4 tablespoons of hot water and agar agar. Mix it well, keep aside for 5 minutes.
2. In a big bowl, add yogurt and whisk it add powder sugar, as sure it will completely lump free.
3. Add cardamom powder, rose water and whisk well. Now add the fresh cream and again whisk. Divide the lassi in two parts.
4. Take a mould and set a gulab jamun in the center of the mould and pour lassi very gently. Cover it 1/3 of the mould.
5. Keep refrigerator for 1 hours to set.
6. Now remaining part of the lassi to add strawberry puree and mix well. Then again keep the refrigerator for set 2 hours.
7. After that very gently de - mould it. Enjoy the Classic dessert to the little fusion Gulab Jamun Stuff Lassi Panna Cotta.

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