BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
Roshogolla -3 No
Grated Khoya – 25 gms
Condensed milk -0.05 lt
Cardamom powder – 2 gms
Fresh Cream -0.15 lt
Almond Flakes -100 gms
METHOD:
Squeeze the excess sugar syrup from the roshogolla and place them in a baking tray .
Heat a non stick pan , heat khoya on a medium flame and stiring occasionally .
Add condensed milk , cardamom and fresh cream and cook for another two minutes . Put the khoya mixture on the top of squeezed roshogolla and baked them in the preheated oven ( 200 degree centrigrade and bake properly . garnish with sliced almond flakes .
Advertisement:
Add Comment