Another valentines special and unique dessert from Sachu’s kitchen .
Basundhi prepared from white chocolates with dark chocolate heart crispies. Enjoy this lovable day with this unique dessert,
INGREDIENTS FOR CHOCOLATE HEARTS
Wheat flour - 1 cup
Coco powder - ¼ cup
Powdered sugar - ¼ cup
INGREDIENTS FOR WHITE CHOCOLATE BASANDHI
Milk - 500 ml
Grated white chocolate - 1 cup
Sugar - ¼ cup
Any flavoured essence as you wish
White chocolate gratings to decorate.
METHOD OF MAKING CRISPY CHOCOLATE HEARTS
Mix wheat flour, coco powder,powdered sugar and mix well.
Add milk little by little and knead to a dough as we knead for pooris..
Keep it aside for 15 minutes.
Take lemon sized balls from the dough and roll it to thin pooris and cut into heart shapes with the heart shaped cookie cutter.
Meanwhile heat oil and fry the chocolate hearts till crispy.
Allow it to cool.
Blend the cooled basandhi in a blender till smooth and transfer it into a serving bowl.
Arrange the thinai biscuits in the basandhi and decorate it with sliced cashews .
METHOD FOR MAKING WHITE CHOCOLATE BASANDHI
Place a broad and heavy bottomed kadai ina high flame and pour the milk .
Allow the milk to boil in a high flame .
When it starts boiling , reduce the flame and cook the milk keeping a ladle in the centre of the kadai .
When the cream is formed on top , gently keep pushing the cream to the sides of the kadai .
Cook the milk till three fourth of the milk is reduced , repeating the process .
Finally scrape the sides of the kadai and put all the ceam in the milk .
Add essence grated white chocolate and sugar and mix well till the chocolate melts and switch off the flame .
Stir gently and allow it to cool.
Arrange the chocolate heart crispies in the white chocolate basandhi and decorate it withgrated white chocolates..
Chocolate heart crispies white chocolate basundhi is ready to serve.