Table of Contents
1. Barnyard Millet (Samo) powder 3 tbsp
2. Milk 250ml
3. Custard powder 3 tbsp
4. Cocoa powder 2 tbsp
5. Sugar 5 tbsp
6. Melted Dark chocolate 2 tbsp
7. For garnishing – hung curd, cherries, edible gold dust
8. Serving Size – 3 glasses
Pre-preparation for whipped cream :
Step 1 – Mix milk powder and icing sugar in hung curd.
Step 2 – Beat the mixture preferably with a beater/ hand mixer.
Step 3 – Refrigerate the mixture for half an hour.
Part 1 – Millet mixture
Step 1 – Mix barnyard millet (samo) powder in 125ml milk and boil. Boil for 5 – 10 minutes. Millet powder will double in quantity during boiling.
Step 2 – Add Cocoa powder to the above mixture.
Step 3 – Add 3 tbsp sugar
Step 4 – Boil further for 5 minutes. Ensure mixture is consistent and thick.
Part 2 – Custard mixture
Step 1 – Dissolve custard powder in 2 tbsp cold milk. Mix remaining ~100ml boiled milk with the custard paste.
Step 2 – Add 2 tbsp sugar
Step 3 – Boil this custard mixture for 5 minutes. Ensure mixture is consistent and thick.
Part 3 – Setting up the dessert glass
Step 1 – Tilt the glass and add millet mixture keeping the glass slanted. Refrigerate the glass in slant position for 1 hour.
Step 2 – Remove the glass and add custard mixture while holding the glass in slant position in opposite direction from millet mixture. Refrigerate the glass in slant position for 1 hour.
Step 3 – Add whipped cream made from hung curd during pre-preparation for garnishing. Add cherries and edible gold dust on top.
Serve chilled & relish.
Eco Jivan Recipe Contest Winner