Bhapa misti doi with apple and cinnamon halwa
Thick yoghurt 1 cup
Thick Coconut milk 1/2 cup
Low fat cream 1/4 cup
Home made condensed milk 1/4 cup
Organic jaggery 1/4 cup
Milk chocolate/dark chocolate 1/4 cup
Melt the jagerry on stove top. Microwave the chocolate for 30 seconds. If it's not melted, mix it with the jagerry to melt it completely.
Take yoghurt, coconut milk, home made condensed milk, low fat cream and whisk them well.
When the jagerry and chocolate mixture is lukewarm add to the yoghurt mix and whisk everything well until properly combined, smooth and creamy.
Take oven safe bowls pour the yoghurt into them. Place the pots on a tray. Fill the tray with hot water in such a way that the bottom of pots are immersed in water.
Bake in a preheated oven at 180 degrees for 30 minutes or until the top is firm.
Allow it to come down to room temperature then refrigerate for 3-4 hours before serving.
2 Apples (grated)
¼ cup Condensed Milk
2 tbsp Sugar
¼ tsp Cinnamon Powder
A pinch of Clove Powder
¼ tsp Cardamom Powder
2 tbsp Raisins
Ghee (as required)
Making Apple Halwa:
Grease a pan with ghee and fry the raisins. Remove and keep to the side.
Combine apples, cinnamon powder, clove powder, and cardamom powder in the same pan. Cook, stirring continuously, on low flame.
Add sugar and condensed milk. Stir on low flame until it thickens.
Smear a plate with ghee and transfer the cooked halwa into it.
Flatten it gently and top up with fried raisins. Let it cool.
Slice into preferred shapes.
Now place a spoon of apple halwa on top of baked Bhapa misti doi and serve.
(Courtesy: Executive Chef Prem K Pogakula, The Imperial New Delhi)
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