The demand for plant based, clean label desserts have been increased due to increasing health consciousness and dietary restrictions like lactose intolerance. This research is mainly focused on the development and characterization of an antioxidant-rich vegan panna cotta using a blend of little millet milk and coconut milk as a dairy-free base. Also to enhance the functional profile bioactive extracts of blue pea flower and lemongrass are incorporated.

The study mainly analyzed the proximate composition, micronutrient content, and sensory acceptability of various formulations. Results indicated that while the protein content was relatively low (0.25–0.62g), the product served as a significant source of essential minerals, meeting over 40% of the RDA for calcium and 50% for phosphorus. Sensory analysis using a 7-point hedonic scale revealed that the lemongrass-infused variant (Sample C3) was highly preferred for its distinct aroma and smooth texture. 

Physicochemical analysis showed a shift from a mildly alkaline control (pH 9.50) to near-neutral values (pH 7.01–7.57) in the fortified samples. Shelf-life studies concluded that the product remains stable for 10 days under refrigeration (4°C), compared to only one day at room temperature. This research demonstrates that underutilized millets and botanical extracts can be effectively leveraged to create a nutritious, culturally relevant, and commercially viable functional dessert.