How to make Misthi Doi Pannacotta -

Pannacotta with a twist of Mishti Doi served with brittle, truffle laddoo and khus khus rabri, made with yogurt.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Condensed milk (कन्डेंस्ड मिल्क)

Cuisine : Fusion

Course : Desserts


For more recipes related to Misthi Doi Pannacotta checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Peach Crumble Peanut Butter and Chocolate Cupcakes Chhenar Payesh Frozen Chocolate Mousse Cake

Misthi Doi Pannacotta

Misthi Doi Pannacotta Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Misthi Doi Pannacotta Recipe

  • Milk 3 cups

  • Condensed milk 3/4 cup

  • Sugar 4 tablespoons

  • Yogurt 1 cup

  • Gelatin 1 tablespoon

  • Rose syrup 1/2 cup

  • Gulkand (rose petal jam) 4 tablespoons

  • Yogurt brittle:

  • Yogurt 2 tablespoons

  • Sugar 1/2 cup

  • Liquid glucose 1/2 teaspoon

  • Rose petals fresh 2-3

  • Yogurt mawa waffle:

  • Buttermilk 1 1/2 cups

  • Mawa (khoya) 1/2 cup

  • Refined flour (maida) 1 1/2 cups

  • Powdered sugar 1/2 cup

  • Semolina (rawa/suji) 1/2 cup

  • Baking powder 1 teaspoon

  • Egg 1

  • Ghee for brushi

  • Yogurt truffle laddoo:

  • Yogurt 1 1/2 cups

  • Cashewnut powder 1 cup

  • Powdered sugar 1/2 cup

  • Saffron strands a few

  • Almonds blanched and chopped 8-10

  • Pistachios blanched and chopped 8-10

  • Rose petals chopped 6-8

  • Yogurt khus khus rabri:

  • Yogurt 1 1/2 cups

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Powdered sugar 4 tablespoons

  • Green cardamom powder 1/2 cup

  • Rose water 1 tablespoon

  • Hung yogurt 1/2 cup

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.