Easy Mango Bhapa Doi -Bengali Baked Yogurt

What is Bhapa Doi?

Mango Bhapa Doi is a heavenly dessert that hails from the culinary treasure trove of Bengal, India. This delightful treat combines the richness of yogurt with the tropical sweetness of mangoes, creating a harmonious symphony of flavour's.

Origins and Tradition

Bhapa Doi, which translates to "steamed yogurt," has been a traditional Bengali dessert for generations. Its roots trace back to rural Bengal, where simple ingredients were transformed into exquisite delights. Over time, variations emerged, including the beloved Mango Bhapa Doi, adding a seasonal twist to this timeless classic.

The Essence of Mango

One cannot discuss Mango Bhapa Doi without highlighting the star ingredient: mangoes. Known as the king of fruits, mangoes lend their vibrant colour and luscious sweetness to this dessert. Whether pureed or diced, mangoes infuse every spoonful of Bhapa Doi with their irresistible flavour, elevating it to a new level of indulgence.

What type of mango is best for this recipe?

I highly recommend the Kesar mango or Alphonso but any mango that is available to you will work equally well

How to make Bhapa Doi?

Creating Mango Bhapa Doi is an easy and simple recipe to create with three main ingredients only.. Fresh yogurt is blended with condensed milk, and mango puree, creating a creamy base. This mixture is then delicately seasoned with ground cardamom and saffron milk and steamed, allowing the flavours to meld together while retaining the dessert's silky texture. The result? A decadent treat that melts in your mouth with each spoonful.

Individual portions or one larger bowl?

The Bhapa Doi can be made in individual portions, or one large bowl . there is no right or wrong way however just make sure the bowl used is heat proof and will withstand being placed in the steamer.

What type of yoghurt is best for Bhapa Doi?

Personally I recommend full fat thick and creamy Greek yoghurt. The authentic Bhapa Doi is make with hung Curd also known as strained yoghurt where water is drained from the yogurt  by placing it in a muslin cloth and allowing the water to drain out.. Full cream yoghurt works best for this recipe.

Variations and Innovations

While the traditional recipe remains cherished, modern twists on Mango Bhapa Doi have emerged. Some incorporate cardamom for an aromatic touch, while others add nuts or saffron for added decadence. Vegan versions swap dairy for coconut milk, catering to diverse dietary preferences without compromising on taste.

Can I make Bhapa Doi with vegan yoghurt?

Although you can make Bhapa Doi with vegan yoghurt, you will get the taste but the texture will be compromised.

Serving and Enjoyment

Mango Bhapa Doi is best enjoyed chilled, garnished with slivers of almonds, pistachio and fruit.  Its creamy texture and tropical flavour make it the perfect finale to any meal or a refreshing treat on a hot summer day. Whether served in elegant bowls or humble earthenware, each spoonful is a reminder of Bengal's culinary expertise.

Conclusion

In the world of desserts, Mango Bhapa Doi stands out as a testament to Bengal's rich culinary heritage. Its simple yet exquisite flavours capture the essence of the region, making it a beloved treat for all occasions. Whether you're savouring a traditional recipe or exploring innovative variations, Mango Bhapa Doi is sure to tantalize your taste buds and leave you craving for more.

 There are many sweet dishes from around the world made with yoghurt. Why not check out this, Coconut shrikand with strawberries and Srikand

 

If you make this recipe I would love to hear your feedback . Please share them in the comments below. 

If you would like to see the video of the recipe check the full recipe on  my you tube.

If you enjoy my posts please do also check out my reels on  simplyf00d instagram

Kheer~Indian Rice pudding with Strawberry Sauce.

Kheer is a very traditional Indian rice pudding that is very popular in the Gujarati community of India. This dessert is rich and creamy and traditionally  flavoured with cardamom, nutmeg , saffron and garnished with almonds. I have given this tradition Indian dessert a little western touch by serving it with a topping of homemade strawberry sauce.The Indian spices with the sweetness from the strawberry sauce makes this dessert simply delectable.

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Kheer ~Indian rice pudding with Strawberry Sauce

by Nayna Kanabar May-2-2016

Traditional Indian rice pudding served with a delicious strawberry sauce.

Ingredients:

• 2 cups Full cream Milk
• 1/2 cup Pudding rice
• 1/2 cup Sugar
• 1/2 teaspoon Cardamom Powder
• 1/2 teaspoon Nutmeg powder
• 1 tablespoon Finely sliced almonds
• For garnishing few mint leaves and fresh strawberries 
• 1/2 cup Strawberry sauce

Method:

1. In a heavy bottomed pan add the milk and bring it to boil, reduce heat and simmer the milk for 15 minutes until it's reduced and thickened , Keep stirring the milk to stop it catching at the bottom.

2. Wash the rice and soak for 15 minutes, after soaking cook the rice in 2 cups water, this should take approx 15 minutes , the ratio of water  to rice is more as the idea is to overcook the rice so it goes a little mushy.Once the rice is cooked it should have absorbed most of the water, just break the grains down during the back of the spoon.

3.Add the cooked rice to the milk, together with the sugar. Simmer the kheer on a low temperature for another 10 minutes until all the sugar has dissolved. Keep stirring the mixture constantly.

4. Add the cardamom and nutmeg powder and the almonds and stir it in.

5. Remove the kheer from the heat and allow it to cool to room temperature. The kheer will thicken as it cools.

6. Spoon the kheer into tall serving glasses filling them 3/4 full. 

7.Spoon strawberry sauce on top of the kheer and garnish with mint leaves and fresh strawberries.

8. Chill before serving.

Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 8 mini servings

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Indian Kheer with date compote

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Pumpkin and Date Halwa~An Indian sweet dish.

Halwa is an Indian sweet dessert that is served with the main meal and can be made from a variety of fruits and vegetables. The sweetness from the dates and raisins makes this halwa delectable.

Submitting to:

Lets cook sweet treats for Easter event by simply.food

    'This post was featured by Twinkl in their Best Halloween Desserts Guide.'  

There are many types of halwa, why not checkout these variations:

Bombay Halwa with Almonds and Pistachio.

Sweet Potato Halwa

Date and Nut Barfi

A healthy and delicious treat perfect to serve as a snack or after dinner treat.

Ingredients:

8  ripe soft medjool dates
60 ml hot water
30 g pistachio nuts
30 g cashew nuts
30 g almonds
30 g dessicated coconut
2 teaspoons sugar
1/2 teaspoon cardamom powder
Pinch of saffron

Method:

1. Remove the stones from the dates and chop finely. Place the dates in a bowl and add 60 ml boiling water and the saffron strands and leave from 1 hour.
2. In a coffee grinder coarsely grind the pistachio nuts, cashew nuts and almonds.
3. In a large bowl mix together the coarsely ground nuts, dessicated coconut, sugar, cardamom powder.
4. Using the back of a spoon mash together the soaked dates. Add the soaked dates to the nut mixture a little at a time until all the ingredients are combined. Mixture should not be too wet and if made into balls should retain shape.
5. Pinch small walnut sized balls of the mixture and push them into silicon chocolate moulds to shape them.
6. Once all the mixture is shaped in the moulds place the tray in the fridge to chill for 1 hour.
7. De mould the barfi  and keep refrigerated .

Submitting to:
Lets cook sweet treats for Easter event by simply.food

Taste of Tropics ~ Dates Event by Chef Mireille guest hosted by citrusspice

Javelin Warrior Cookin/with luv

Sweet potato Halwa

Aromatic and  rich a royal dessert to tickle your tastebuds

1 large sweet potato

3 tablespoons sugar

2 tablespoons milk

1 tablespoon ghee(clarified butter)

Pinch saffron (from Alchemic larder)

Pinch nutmeg (from Alchemic larder)

few flaked Almonds

Method:

1. Cut the sweet potato into 4 and place in a microwaveable dish with 2-3 tablespoons on water.Cover and cook in microwave on high for 7-8 minutes until sweet potato is cooked.

2. Remove from microwave and peel the skin off and mash the sweet potato, ensuring there are no lumps.

3. Heat the milk in cup and add a few strands of saffron to it and keep aside to infuse the flavour.

4. In a pan add the ghee(clarified butter) and heat it up.Add the mashed sweet potato, the saffron milk and cook on a low heat for 6-7 minutes.Keep stirring the halwa.

5. Add the sugar and nutmeg and cook for a further 3-4 minutes until all the sugar is has melted the moisture has evaporated. Keep stirring the halwa at all times.Stir in a pinch of nutmeg.

6. Transfer the halwa to small serving bowls and garnish with flaked almonds and a couple of strands of saffron.

The spices used in this recipe were from the Alchemic larder that was sent to me by Harvey Nicholls.

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Ghotma Ladoos Rajasthani Indian Sweet

 Wishing all simply.food readers a very happy Diwali

This recipe for Ghotma Ladoos, I discovered at Jagruti's cooking Odyssey, it is a ladoo recipe very unique to Rajasthan -Jaisalmer. Jagrutis recipe post can be found here and here is also a video showing how the Ghotma ladoos are made in the authentic way in Jaisalmer.
I have adapted the recipe slightly and added a few extra ingredients.

Ingredients:

Boondi

250 g chickpea flour
1 tablespoon melted ghee for batter

½ cup water
1 litre sunflower oil for deep frying

Mawa

175 g sugar
125 g condensed milk
60g clarified butter
30 g milk powder
30 g almond powder

1 teaspoon cardamom powder
1 teaspoon nutmeg powder
30 g coarsely chopped pistachio nuts
30g coarsely chopped almonds
1 tablespoon almonds flakes
coloured red and slightly crushed

How to colour almonds red:
Put almond flakes in a zip lock bag and add few drops of red food colouring, shake the bag to colour the almonds red.Place a sheet of kitchen paper on a tray anddry the coloured almonds, once dry use them for garnish

Method:

1.Mix the chickpea flour and water with the melted ghee and make a lump free batter.
2.Heat oil in a large wok and using a ladle with holes pour the batter through it into the hot oil to form small droplets of batter.
3. Deep fry the boondis until crisp ad drain them on kitchen paper .Repeat for rest of batter.
4. Once all boondis are made weigh out 350 grams for the recipe and store rest away for future use.

5. In a microwaveable bowl add the clarified butter, condensed milk,milk powder and almond powder and mix well.
6.Cook on medium heat for 2 minutes stirring after 1 minute.The mixture should start to come together to form a semi solid ball. Cook for a further 30 seconds and remove from microwave and leave to cool.
7. In a food processor add the 350 g of prepared boondi and the sugar and blend until a fine sand like texture forms.
8. Add to this mixture the prepared mawa mixture made in the microwave, cardamom powder and nutmeg powder  and blend again until all the ingredients are combined.
9.Transfer the mixture to a large bowl and add the coarsely chopped pistachios, almonds and the red crushed almonds.Mix everything together.You should be able to form balls from the mixture, if the mixture appears dry add an additional spoonful of condensed milk, just enough to bind the mixture.
10. Make bite sized ladoos from the mixture freeform or using aladoo mould.

Strawberry and Chocolate Barfi microwave method.(Indian fudge)

Melt in the mouth, creamy fudge with aromatic strawberry  and chocolate flavours.

Ingredients:

300 g Milk powder

397 g Condensed milk(sweetened)

3 tablespoons melted ghee (Clarified butter)

2 tablespoons coarsely chopped almonds and pistachio nuts

1 teaspoon Strawberry essence

3 Drops of Pink food colouring

Edible decorations

Milk chocolate

White chocolate ready to roll fondant icing

    

Method:

For Strawberry and chocolate Barfi

1.Melt the milk chocolate in the microwave, when it is melted pour a tiny amount into each silicon mould to form a 3 mm thick layer.  Place the moulds in the fridge for 5 minutes only to semi set the chocolate. Remove moulds from fridge after 5 minutes and keep at room temperature.(For this I used a silicon Ice cube tray.)

Making Barfi:

2.In a large microwave safe bowl add the two tablespoons of ghee,chopped nuts, condensed milk and milk powder and mix well.

3. Place the bowl in the microwave and cook on high heat for three minutes.

4. Remove from microwave and stir the mixture.

5. Return the bowl to the microwave and cook for another two minutes, again remove and stir the mixture.

6. Add the last tablespoon of ghee to the mixture and finally return the bowl to the microwave. Cook for a further 1 minute.

7. Remove bowl from microwave and add the food colouring and the strawberry essence and mix well.

8. Leave the mixture to cool slightly. Once you can handle the mixture, roll small grape sized balls and push the mixture into shaped silicon moulds that have chocolate layer in them, press the barfi in the moulds and smooth the tops .Return the moulds to the fridge for 10 minutes to set

9.For the plain strawberry barfi roll grape sized balls and push them into the flower and heart silicon moulds and pack firmly. Smooth the tops and place the moulds in the fridge to set. For 10 minutes to set.

De mould and decorate:

10. After 10 minutes de mould the barfi and place the heart and flower shapes in to Petit four cases and place them on serving platter.

11. Decorate with edible flower decorations.

 12.For the strawberry chocolate Barfi, roll out some white chocolate ready to roll icing and cut out large flower shapes using a cookie cutter.

13.Place the flower shapes onto a serving plate, Dip the de moulded chocolate strawberry barfi  shapes into a little melted chocolate and stick them onto the white chocolate flowers. Decorate the tops with edible flower decorations.

Keep refrigerated and barfi will keep for 4-5 days.

The flower, heart and star silicon  moulds were sent to me by The Craft Company together with some disposable piping bags. The moulds are perfect for making home made chocolate, for setting fudge and also for making shaped ice cubes and shaped jelly.I find them very versatile in their use ,they wash well and can be used over and over again.There is no rubber smell so you can be rest assured unlike cheap moulds that split and tear and leave behind an odour these moulds are totally safe and easy to use.

The craft company has a super selection of cake decorating and baking items .It is an Aladdin's cave for a budding baker.

Thank you to The Craft Company for sending me the wonder silicon moulds.All the views and opinions in this post are my own.

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Boondi Ladoo - Traditional Indian sweet

A traditional Indian sweet delicately flavoured with saffron and cardamom .

Ingredients:

For batter:

8 oz /240 grams Chick pea flour

1 tablespoon melted ghee (clarified butter) for batter

1/2 -2/3 cups water approx

Pinch orange food colouring ( optional)

For sugar syrup

8 oz / 240 grams sugar

3/4 cup water

1 pinch saffron

1 1/2 teaspoons cardamom powder

Pinch orange food colouring ( optional)

Other Ingredients:

1.5  tablespoons melted ghee (clarified butter) for final garnish

Oil for frying

15 almonds cut into slivers

10 almonds blanched and skin removed

2-3 drops red food colouring for colouring almonds

Method:

For the sugar syrup:

1. In a pan add the1 cup sugar and 3/4 cup water, mix and bring to boil.

2. Add the saffron, cardamom powder and pinch of food colouring.

3. Reduce the heat and simmer the syrup until all the sugar is melted and sugar syrup reaches ½ thread consistency. Remove from heat and set aside.

 How to make boondi:

1. Sieve the chickpea flour to remove lumps and add a pinch of food colouring.

2. Add 1 tablespoon of melted ghee and make a thick batter using the ½ cup water.( batter should be dropping consistency so adjust by adding more water as required)

3. Keep aside

4. Heat the oil in a deep frying pan.

5. Hold the sieve about 2 inches from the oil. Take a ladle full of the batter and pour small amounts on to the sieve with small round holes.

6.Allow the batter  to drop to form small round pearl sized balls.(If you find batter is dropping too quickly forming long strings, batter is too runny add more flour to the batter, on the other hand if batter is not dropping than its too thick so add a little more water to batter.

7. Fry these pearl sized balls in small batches. As soon as they are crisp remove them from the oil drain and add to the warm sugar syrup.

8. Repeat the procedure till all the batter is used up.

9. To make the red colour almonds, blanch the almonds by adding them to boiling water and leave for 5 mins. Remove the almonds from water and skin will slide off. Split the almonds in to halves and than quarters.

10. Add the blanched almond quarters to a zip lock bag, add 2-3 colours red food colouring, toss to coat the almonds to colour them red. Transfer them  to a sheet of  kitchen paper to dry.

11. Mix the boondi into the sugar syrup, coating evenly and leave for ½-1 hour for the syrup to penetrate the boondis.

12. After 1 hour add 1 tablespoon melted ghee to the boondis, add the almond slivers and mix well.

13. Pinch small walnut sized balls from the boondi and roll them into round balls, garnish with red coloured almonds and place them onto a serving tray.

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Carrot Halwa- Blog Hop Wednesday 8th February.

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

This recipe is  from Harini's blog Tamalapaku .The selection of recipes in her blog  was superb and I finally book marked three recipes to try, apple salad, the brazilian orange rice and the carrot halwa.  For blog hop I selected the carrot halwa recipe as it was simple and easy to make.I followed  the Harini's recipe but added my  personal touch of saffron and cardamom powder to the Halwa.

Sweet, aromatic carrot halwa fragranced with cardamom and saffron.

Ingredients:

8 medium sized carrots
1/2 a tin condensed milk
2 tablespoons Ghee (clarified Butter)
1/2 teaspoon cardamom powder
Pinch of saffron soaked in 1 tablespoon warm milk.
1 tablespoon chopped mixed nuts(Almonds, cashew)

Method :

1. Peel and grate the carrots.Keep aside.
2. Add the ghee in a heavy bottom saucepan and wait for it to heat up.
3. Add the grated carrots to the ghee  and saute them for 5-6 minutes on medium heat  till they turn soft and change colour.
4.Add the condensed milk, and saffron soaked in milk  and keep stirring the mixture making sure it does not stick to pan and burn. Cook  5-6 minutes more until the mixture thickens and starts to leave the sides of the pan.

5. Remove from heat and add the cardamom powder.
6. Transfer to serving dishes and garnish with nuts.
Serve as it is or with Ice cream.

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Semolina halwa

Submitting to: 

Lets cook for Valentine Chocolate/ Hearts event by simply.food.

Sooji (semolina) halwa

Creamy semolina halwa that is aromatic and tasty with the infusion of saffron and cardamom.

Ingredients:

120g / 4oz fine sooji (semolina)
120g / 4oz sugar
3 tablespoons ghee
1 teaspoon cardamom powder
250 ml milk
Few strands saffron
Few almond slivers for garnish.

Method:

1. In a heavy bottom pan add the ghee and add the semolina, stir fry in ghee till sooji turns light brown. (Approx 10 minutes)
2. Warm the milk in the microwave and add the saffron, leave for milk to be infused with the saffron flavour.
3. Add the milk to the browned semolina and stir till mixture thickens and all the milk is absorbed.
4. Add the sugar and cardamom powder and mix till sugar is melted and well mixed with the semolina.
5. Transfer to serving dish and garnish with almond slivers, alternatively to make semolina barfi transfer the halwa to a greased tray and pat the halwa into it smoothing it down with a back of a spoon. Garnish with almond slivers.
6. Once cool cut to desired shapes

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Meetha Bhaat (Sweet Rice)

Sweet rice with nuts and coconut can be eaten as dessert or as part of a main meal

Ingredients:

6 oz Idli rice
3 oz jaggery
1 teaspoon cardamom powder
3 oz mixed chopped nuts (Almonds, pistachio and cashew)
1 tablespoon desiccated coconut
1 tablespoon flaked almonds (coloured red.)
1 tablespoon ghee (clarified butter)
Few strands saffron

Method:

1. Wash and soak the rice for 1 hour.
2. Drain the rice and add to a large microwaveable bowl with lid. Add 18 floz water and cover and cook the rice on high for 20 minutes.
3. After 20 minutes take the rice out of the microwave and add the jaggery. Mix the rice, the heat from the hot rice will melt the jaggery.
4. Return the rice back to the microwave for 10 more minutes.
5. Take the rice out of the microwave. It should be well cooked and slightly glutinous.
6. Leave the rice to cool for few minutes.
7. Add the saffron and cardamom and the ghee and mix thoroughly.
8. Add the nuts and the desiccated coconut and mix well.
9. Transfer the rice to a serving dish and garnish with the coloured flaked almonds.

Serve slightly warm with a swirl of cream on the top.

NB -To colour the flaked almonds place them in a plastic sandwich bag and add few drops of red food colouring shake the bag till all the almonds are stained red.
Spread the almonds out on kitchen paper in a single layer and allow to dry. Use these for garnish as and when required.

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Ras Malai~Indian cooking challenge April 2010

Ras Malai-A rich, luscious and creamy Bengali dessert made from reduced milk and paneer. It is delicately flavoured with cardamom and saffron and finished with nuts. Served chilled this dessert is simply heaven to indulge.

Ras Malai-Indian cooking challenge April 2010- The original recipe was provided by Lavi.
I followed recipe as stated ,the only adjustment I made were that I halved the quantity specified as this was my 1st attempt at making this wonderful dessert.

Ingredients:

For paneer:

1 litre Milk
3 tablespoons lemon juice
1 teaspoon maida (all purpose flour)

For sugar syrup:

2.5 cups water
4 tablespoons sugar

For milk syrup:

3 cups milk
4 tablespoons Sugar
1 large pinch Saffron
1 teaspoon cardamom powder.

For Garnish:

1 tablespoon chopped pistachio nuts
1 tablespoon almond slivers
Few strands saffron



Method:

Step 1-Making the Rasa

1.In a heavy bottom pan add 1 litre of milk and bring to boil, add the saffron and turn heat to simmer.
2.Let the milk reduce on low heat stirring intermittently taking care not to burn it.
3.Some milk solids will form, that is ok just stir them in this will enhance creaminess to finished Rasa.
4.Once milk has halved in quantity add the sugar and let it dissolve. (It took about 40 minutes cooking time to half the milk)
5. Add the cardamom powder and stir in. Remove from heat and keep aside.

Step 2- Making the paneer

6. In a heavy bottomed pan add 1 litre of milk, bring to boil.
7. Once milk has boiled add the lemon juice and stir.
8. Continue to stir and milk will curdle and separate.
9. Leave for 5 minutes and you will see whey and milk solids separated.
10. Place muslin cloth in a colander and pour the separated milk in it.
11. Take the colander to the sink and run cold water over the separated milk to remove traces of lemon juice.
12. Squeeze out the access water from the paneer , rewrap paneer in muslin and place a heavy object over it to help drain all water out and to ensure paneer is dry.
13. Leave for 30 minutes.
14. After 30 minutes paneer will have formed a lump as most of the water has been removed from it.
15. Transfer paneer to a bowl add the maida and knead to form soft dough like consistency.
16. Roll out 12 walnut sized small balls from the paneer making sure there are no cracks and flatten them slightly like patties. (These will make 120 bite sized Ras malai)

Step 3- Making the sugar syrup.

17. In a wide-bottomed saucepan with lid, add 2.5cups of water and 4 table spoons of sugar.
18. Allow the syrup to boil, then add the paneer ball's one by one into it. (Don’t be afraid of the ball's getting broken, if you have kneaded the paneer well, it won’t get broken.)
19. Cover the pan and let the paneer balls cook for 10 -12 minutes on slow flame in the sugar syrup.
20. After 12 minutes check that the paneer balls are spongy and doubled in size.
21. Allow paneer balls t to cool slightly and when you can handle them, remove each ball with spoon. Slightly press each ball between your palms to remove the excess sugar syrup.
22. Place the squeezed balls in the Rasa made in step one. They will soak up some of the rasa.
23. Transfer the Ras Malai to a serving dish and garnish with chopped pistachio nuts, almond slivers few strands of saffron.


Chill before serving.


NB- The author of the recipe had suggested to save and refrigerate the whey water for making roti dough and for using it instead of lemon juice to make next batch of paneer.

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Shrikand (Hung yoghurt dessert)

Srikhand is a very popular GuJarati sweet dish that is served at weddings and also in an Indian thali.

It is make with very few ingredients, but it is extremely adaptable and can be flavoured with many fruits such as strawberries, mangoes, chikoo and pineapple.

Srikhand can be eating during religious fasting and is a suitable vrat ka khanna. I have shared below the classic version with saffron, cardamom and rose petals. You can also make a coconut srikhand.

Yield: Serves 4

Author: Nayna Kanabar

Shrikand (Hung yoghurt dessert)

Shrikhand-A creamy delicious dairy dessert made from natural hung yoghurt, sweetened with sugar and delicately fragranced with cardamom and saffron. Garnished with chopped nuts, a rich dessert to tickle and tantalise your taste buds.

prep time: 24 H to drain the yoghurt& 15 Mcook time: nonetotal time: 24 H & 15 M

Ingredients:

• 1000 grams natural yoghurt (full fat not low fat)
• 300 grams powdered sugar (add more if you prefer sweeter)
• 2 teaspoons ground cardamom powder
• 1 tablespoon almond slivers
• ½ tablespoon thinly sliced pistachio nuts
• Few strands saffron soaked in 1 teaspoon warm milk.
• Few strands saffron for decoration.
• Rose petals for decoration.

Instructions:

1.  In a muslin cloth pour the yoghurt, gather the cloth up and tie a knot.
2.  Place the muslin cloth with the yoghurt in a colander for the water to drain out of the yoghurt. (Don’t forget to place the colander on a tray to catch the drained water.)
3.  Leave yoghurt overnight to drain water and next morning transfer the drained yoghurt (hung yoghurt) to a bowl. It should be thick and creamy.
4. Add the powdered sugar to the hung yoghurt and the saffron soaked in milk. Mix in all the ingredients.
5.  Add the cardamom powder and mix thoroughly.
6.  Transfer the mixture to a serving dish and garnish with the almond slivers, pistachio nuts and saffron strands and rose petals..
7. Chill before serving.

Created using The Recipes Generator

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You can see the video version of this delicious dessert below: