Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

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Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}
Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

I am in the mood to celebrate. Why? well, my blog turns 4 years old today. Yes, simplyvegetarian777 is 4 today and Custard Panna Cotta in Saffron Sauce {Made with Agar Agar} is the perfect celebratory dessert for the occasion.

Time is notorious. As fast as it creates moments, it turns them into memories with the same speed. 4th year of simplyvegetarian777 has been very interesting and content. I couldn’t have asked for more. The MTR and TajMahal campaigns were the highlights along with the Pepsi local cook off, where I was the winner. The past year has been very rewarding and God has been really kind.

May 2016 to May 2017 has been an year of reflection and realization. I am quoting some below. Let me know what you think.

  1. Never say Never.
  2. There is no tomorrow. Live now.
  3. Be humble and thankful for what you have, since life can flip a toss at you anytime.
  4. Listen to your heart.
Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}
Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

It seems like yesterday when I had published my most searched recipe on the blog –  Malai Kulfi – No cook & 5 ingredients recipe , exactly 1 year ago. And before that, Apple Nuts + Chocolate Nuts Mini Hand Pies completely reigned the blog for a while.

Malai Kulfi -No cook & 5 ingredients recipe
Malai Kulfi -No cook & 5 ingredients recipe
Mini Hand Pies
Mini Hand Pies










Without much ado, I am going to share the super easy, few ingredients recipe. All my vegetarian friends are going to love it since it I used agar agar.

Agar Agar is an excellent substitute for Gelatin (which is derived from the animals’ collagen inside its skin and bones). It is also known as China Grass and is derived from the a sea-weed and is completely vegetarian.

Agar Agar is delicate to work with. Here are some tips that come handy when you are working with it – Click here to know more.

For all the food enthusiasts, who want to know what is Panna Cotta, it is a french dessert and is practically “cooked cream”, that is sweetened and thickened with gelatin. It is set in moulds and refrigerated. The cream can be flavored to your choice. Vanilla is most common variety. [source – wiki]


Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}
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Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

Course Dessert
Cuisine Italian Fusion
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 -6
Author Sonal Gupta @ simplyvegetarian777


Ingredients For Panna Cotta

  • Milk - 3 + 1/2 cups room temperature
  • Custard powder - 2 tbsp
  • Agar agar powder - 1 tbsp. You may use gelatin if you are ok with it.
  • Sugar - 3&1/2 tbsp

Ingredients for Saffron Sauce

  • Milk - 1/2 cup
  • saffron - 1 fat pinch
  • Condensed milk - 1/2 cup


Making Saffron Sauce

  • Heat 1/2 cup milk till lukewarm or in microwave for 15 seconds. Add a fat pinch of saffron to it. Stir and let sit for 1/2 hr. When the saffron leaves beautiful color, add 1/2 cup condensed milk to it and stir. Your easy Saffron sauce is ready.

Making Custard Panna Cotta

  • Take a sauce pan or boiler and pour 1 tbsp agar agar powder in 3 cups milk.Let it sit for 1/2 hr.
  • Meanwhile dissolve 2 tbsp custard powder in 1/2 cup milk and set aside.
  • When the agar agar is fully dissolved in milk, add sugar and custard powder milk concentrate to the boiler.
  • Keep the heat on medium low and keep stirring till the custard milk thickens.
  • Make sure that you do not bring it to a boil at all. It needs to be warm.
  • To check the doneness of the Pana Cotta, dip the back of a spoon in the concentrate. It should stick at the bottom of the spoon and not runny.
  • Take 4-6 small bowls and grease them lightly with butter and then wipe off with paper napkin.
  • Pour the panna cotta mix equally in the bowls. Refrigerate for at least 4 hrs before serving.
  • When ready to serve, take the bowls out. Keep 4-6 dessert plates ready.
  • Run a knife around the edges to loosen it up. Place the plate on top of the bowl and flip it gently to place the panna cotta on plate, in the center. If it does't come out in first go, then run the knife till the bottom of the set pudding and try again.
  • Serve it chilled with the cold Saffron sauce drizzled over it.

I am sure that you are definitely going to try it. Keep me posted if you do.

Some other eggless puddings from the blog are – Mocha express pudding , chocolate and vanilla pudding and many more.

Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}
Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

These are some of the items that you can order from amazon to make this pudding. If you order with amazon through my blog, then the blog will earn some revenue to keep running.

Custard Powder


Agar Agar

Pudding moulds

Dessert plates

Can’t make it now? PIN IT FOR LATER!

Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}
Custard Panna Cotta in Saffron Sauce {Made with Agar Agar}

In my kitchen, you will always EAT HAPPY & STAY HAPPY!


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  1. I guess many of us started the same year… mine also crossed four years in January… 🙂 What a dessert to celebrate… totally love the saffron sauce on top of it… and the cutlery chosen is such coolness to the eyes!

  2. Yay! Congratulations and happy 4th blogiversary, Sonal. I am just a month ahead. 😀 I remember that you are one of the first ones who supported and followed my blog. I am so glad to know you. 🙂 Cheers to more blogging years to come and more delicious stuff to share! 😀 These look amazing!!

  3. What a lovely anniversary post. Love the quotes that you have written. Yes, living life humbly, and being thankful are great lessons I have learned too. The Panna cotta is a befitting celebration for this occasion!

  4. Sonal, Congratulations on your 4th bloggiversary girl! Fabulous job indeed! You are an inspiration.
    The saffron panna cotta looks yummy and the photos are stunning as usual. I love those pretty floral plates- perfect for the panna cotta!