1

To begin making the Gulkand Panna Cotta with Strawberry Sauce recipe, first get all the ingredients ready.

2

Pour the milk into a small bowl, and stir in the gelatin and keep aside. 

3

In a saucepan over medium heat, whisk together the heavy cream, gulkand and castor and bring to a brisk boil.

4

Once it comes to a boil, pour the milk gelatin mixture. Stir until the gelatin is completely dissolved and continue to cook for about a minute. Once the panna cotta mixture is done, turn off the heat.

5

Divide the the mixture into 6 individual glasses or ramekins and allow it to cool completely before you can refrigerate it. 

6

Refrigerate the Gulkand Panna Cotta for at least 6 hours until set. Once set you can serve the Gulkand Panna Cotta topped with strawberry sauce or as it is. 

7

You can also serve the Gulkand Panna Cotta, with saffron and dry coconut as a dessert for your Parties. 

Recipe for the Contest - with Del Monte India