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.
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 Sweet Rice Cake Sugar Free Gajar Halwa Brown Rice Phirni 3 Step Cheesecake
Misthi Doi Pannacotta Recipe Card
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
Method
Nutrition Info
Calories : 5045 Kcal
Carbohydrates : 726 gm
Protein : 148 gm
Fat : 172.5 gm
Other : Calcium - 4696.5mg
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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.
