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.

By Sanjeev Kapoor 16 Aug 2016 in Recipes Course

New Update

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

#Almonds #Baking powder #Buttermilk #Cashewnut powder #Condensed milk #Egg #Gelatin #Ghee #Green cardamom powder #Gulkand #Hung yogurt #Liquid glucose #Mawa (khoya) #Milk #Pistachios #Poppy seeds (khuskhus/posto) #Powdered sugar #Refined flour (maida) #Rose petals #Rose syrup #Rose water #Semolina (rawa/suji) #Sugar #Yogurt