HT No TV day came back to our studio this May, APB Cook studio. This is an initiative started by Hindustan Times to encourage people to switch of their TVs and do more constructive activities. APB Cook studio has been partnering with them for three years now.
This year we had friend of the studio Chef Ranveer Brar conduct a Desserts with a Desi twist in a Demonstration. He began with explaining how we taste, elaborating on the importance of texture and balance. Then discussed unusual desserts with the audience. He then went on to share tips to improve on desserts like “add a touch of salt to a dessert to enhance the flavors.
His demo began with a Kalakand Ki Lassi where he blended Kalakand barfi with curd and mango. Next he made was a Koprapak Mille-Feuille that lent a delicious desi twist to French pastry! It was a wonderful morning with the studio packed to the rafters with food lovers and fans of Ranveer. The studio team created; a Baked Mishti Doi with amla murabba and chopped aam papad which were extremely well received by the audience. But it all ended on a high note with everyone excited to learn and taste wonderful new offerings.
Here is a recipe for Baked Misti Doi Below.
Baked Mishti Doi
Prep time- 5 mins
Cook time- 12 mins
1 cup Mishti doi
1 cup Cream
1 cup Condensed milk
1/3 cup Almonds, roasted and thinly sliced
Preheat the oven at 180O Celsius for 10 minutes.
Combine the mishti doi, cream and condensed milk in a bowl.
Whisk well until all the ingredients gets mixed homogeneously.
Pour the mixture into shot glasses and place on a baking tray
Pour hot water into the baking tray until the ramekin is half submerged.
Bake at 180o Celsius for 10- 12 minutes or until just set.
Remove from the oven and set aside to cool slightly before placing in the fridge to chill.
Garnish with the almond slices.