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Misthi Doi Pannacotta

Pannacotta with a twist of Mishti Doi served with brittle, truffle laddoo and khus khus rabri, made with yogurt. This is a Sanjeev Kapoor exclusive recipe.

New Update
Misthi Doi Pannacotta
Main Ingredients Milk, Condensed milk
Cuisine Fusion
Course Desserts
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Misthi Doi Pannacotta

  • 3 cups Milk
  • 3/4 cup Condensed milk
  • 4 tablespoons Sugar
  • 1 cup Yogurt
  • 1 tablespoon Gelatin
  • 1/2 cup Rose syrup
  • 4 tablespoons Gulkand (rose petal jam)
  • Yogurt brittle:
  • 2 tablespoons Yogurt
  • 1/2 cup Sugar
  • 1/2 teaspoon Liquid glucose
  • 2-3 Rose petals fresh
  • Yogurt mawa waffle:
  • 1 1/2 cups Buttermilk
  • 1/2 cup Mawa (khoya)
  • 1 1/2 cups Refined flour (maida)
  • 1/2 cup Powdered sugar
  • 1/2 cup Semolina (rawa/suji)
  • 1 teaspoon Baking powder
  • 1 Egg
  • for brushi Ghee
  • Yogurt truffle laddoo:
  • 1 1/2 cups Yogurt
  • 1 cup Cashewnut powder
  • 1/2 cup Powdered sugar
  • a few Saffron strands
  • 8-10 Almonds blanched and chopped
  • 8-10 Pistachios blanched and chopped
  • 6-8 Rose petals chopped
  • Yogurt khus khus rabri:
  • 1 1/2 cups Yogurt
  • 2 teaspoons Poppy seeds (khuskhus/posto)
  • 4 tablespoons Powdered sugar
  • 1/2 cup Green cardamom powder
  • 1 tablespoon Rose water
  • 1/2 cup Hung yogurt

Nutrition Info

Calories 5045
Carbohydrates 726
Protein 148
Fat 172.5
Other Fiber Calcium - 4696.5mg
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