Homemade Deconstructed Gulab Jamun: A Rose & Cardamom Dream

Instructions

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   1. Prepare the Gulab Jamun Panna Cotta: In a small bowl, sprinkle gelatin powder over 3 tablespoons cold water. Let it bloom for 5-10 minutes until spongy.

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   2. In a medium saucepan, combine whole milk, heavy cream, ricotta cheese, and sweetened condensed milk. Heat over medium-low heat, whisking constantly, until the mixture is warm and smooth (do not boil).

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   3. Remove from heat. Add the bloomed gelatin and whisk until fully dissolved. Stir in the green cardamom powder and rose water.

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   4. Pour the panna cotta mixture into 6 small ramekins, glasses, or serving dishes. Cover and refrigerate for at least 4 hours, or until fully set.

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   5. Prepare the Rose & Cardamom Syrup: In a small saucepan, combine sugar, water, and crushed cardamom pods. Bring to a simmer over medium heat, stirring until sugar dissolves. Let it gently simmer for 5 minutes until slightly thickened.

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   6. Remove from heat, discard cardamom pods, and stir in the rose water. Let the syrup cool completely to room temperature.

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   7. Prepare the Milk Crumb: In a small skillet, melt the unsalted butter over medium-low heat. Add the milk powder, granulated sugar, and a pinch of cardamom powder.

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   8. Cook, stirring constantly, for 5-7 minutes, until the mixture turns golden brown and crumbly. Be careful not to burn it. Remove from heat and let it cool.

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   9. Assemble the Dish: Once the panna cottas are set, gently loosen the edges with a knife if serving unmolded (otherwise, serve directly in their dishes).

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    10. Drizzle each panna cotta generously with the cooled Rose & Cardamom Syrup.

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    11. Sprinkle with the Milk Crumb, chopped pistachios, and dried rose petals. Serve immediately.