FAB PREMIUM OIL SOLUBLE JAGGERY (GUR),APYURA PREMIUM SPREAD KESAR MASTANI
20 +10 minutes
Baking Temp Details
Short Recipe Description
Holy Kesar coconut barfi filled in finger sized pie cups and topped with caramelized white chocolate ganache.
For kesar coconut filling :
½ cup scraped coconut.
2 tb sp khoya
¼ cup milk
2 tb . Sp jaggery or jaggery powder
2 tb. Sp kesar mastani Apyura premium spread
¼ tea sp. Fab Jaggery (gud) premium o.s.
¼ t. Sp. Cardamom powder.
For pie crust :
200 gms maida
100 gm butter
50 gm powdered sugar
20 ml milk
Pinch of salt
¼ t.sp. fab white vanilla essence
For caramelized white chocolate ganache :
60 gms white chocolate
20 gms cream.
For kesar coconut barfi filling :
Mix everything in a thick bottom pan accept kesar mastani and jaggery ess.
Continuously stir till it solidifies.
Add apyura premium Kesar mastani spread and fab jaggery
Mix well and let it cool.
Mix flour and butter ( chilled ).
Rub butter in flour with fingers to resemble sand like consistency.
Add sugar, milk,salt and fab white vanilla ess. and just mix everything.
Chill the dough in refrigerator for an hour.
After its nicely chilled, roll small roundals ,press it in a pie mould or cupcakes mould.
Blind bake at 160℃ for 15-20 minutes.
Store it in air tight container.
For white chocolate ganache :
In a thick bottom pan heat white chocolate till it is caramelized.
Add milk cream and mix well.
Let it cool.
Fill the pie cups with kesar coconut barfi filling.
Level it and garnish with piped caramelized white chocolate ganache.
Nariyal filling can be made with many apyura spreads like rasmalai or desi rabadi.
Similarly caramel premium o. S. Can be used with white chocolate caramel ganache