Top off your world cup get-togethers with a serving of delectable desserts. Watch and learn as Krishna Bhuptani demonstrates how to make Lychee Panna Cotta and Mango Chenna Rabdi only on Big Bazaar Cook Along.
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Ingredients
Mango Chenna Rabdi :
For the Chenna
12 tsp Citric Acid
½ Cup Lukewarm Water
1 litre Milk
1 tsp sugar
For the Rabdi
200 ml Milk
2 tsp Sugar
2 chopped mangoes
For the Lychee Panna Cotta:
150 ml Cream
100 ml Milk
60 gms Sugar
1 tsp Vanilla Essence
12 gm Gelatin
½ Cup Chopped Lychee
Method Of Preparation
For Mango Chenna Rabdi
1. In a bowl add citric acid and water before mixing.
2. In a heated pan add milk and the citric acid mixture to it and boil till the milk curdles.
3. Pour the mix into a bowl over a muslin cloth.
4. Take the dried chenna in a bowl and strain it again before mixing it with some sugar.
5. In a separate pan heat milk and sugar together before adding in the chenna and mixing well.
6. Pour the Rabdi in a glass, garnish with mango pieces and serve.
For Lychee Panna Cotta
1. In a pan heat cream, milk, sugar and vanilla essence.
2. In a bowl add gelatin, water and allow it to soak.
3. Add the gelatin mix to the milk and boil.
4. Pour the mix into a bowl and add the remaining gelatin before mixing.
5. In another bowl strain the mixture and set it aside.
6. Pour the strained mix into a glass and set it in the fridge for a couple hours.
7. In a pan roast lychees and sugar in some water.
8. Set the lychees aside in a bowl and add lemon juice before stirring.
9. Spread the Lychee over the set Panna Cotta and serve after garnishing with edible flowers.
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