Delightful Tiranga Dessert

Name: Delightful Tiranga Dessert
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup red pumpkin (peel and cut into thin pieces; 1/4 cup white chocolate (cut into thin pieces); 1/3 cup condensed milk; 1 pinch nutmeg; 2 tsp agar agar powder; 1 pinch saffron colour (optional); 2 tbsp Maida; 2 tbsp pistachio powder; 1 tbsp rolled oats; 1 tbsp chilled unsalted butter; 2-3 tbsp condensed milk; 1 pinch nutmeg; 1/4 cup thick coconut cream

Sabrina Yasmin @barak_kitchen

Riyadh

#tricolor22
This is a totally new dish which I made for this special week. As Republic day is very special to us, so I think of making a very special tiranga dish to honour the day.
I used red pumpkin for orange colour, pistachios for green colour and coconut cream for white colour.

Sabrina Yasmin @barak_kitchen

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Ingredients

15 min

2 people

For Orange colour panna cotta
1 cupred pumpkin (peel and cut into thin pieces
1/4 cupwhite chocolate (cut into thin pieces)
1/3 cupcondensed milk
1 pinchnutmeg
2 tspagar agar powder
1 pinchsaffron colour (optional)
For green colour crumbs
2 tbspMaida
2 tbsppistachio powder
1 tbsprolled oats
1 tbspchilled unsalted butter
2-3 tbspcondensed milk
1 pinchnutmeg
For white colour topping
1/4 cupthick coconut cream

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Steps

15 min

1

Take a griddle or non-stick pan and layer the pumpkin pieces.
2

Cover and cook in medium low heat in both sides until pumpkin pieces are soft.
3

Remove from heat and mash them after cooling.
4

Take a pan and heat condensed milk in medium low heat.
5

Then add in chopped white chocolate and cook in low heat until melted completely. Stir constantly to heat uniformly.
6

Now add in mashed pumpkin and stir well to mix. Also add in a pinch of nutmeg and 2 tsp agar agar powder.You can use gelatine also instead of agar agar. But I prefer agar agar as it has no taste or flavour at all. I also added 1 pinch of saffron colour.
7

Remove from heat and let the mixture cool down.
8

Then blend the mixer to make a smooth puree. I added 2 tbsp of water to make the mixture little thin. It should be thick but flowing batter.
9

Take 2 medium sized cup cake liner or any other disposable mould.
10

Pour the batter to the moulds.
Place them in the refrigerator for 2 hours to set completely.
11

To make pistachio crumbs,
take a mixing bowl. Add in 2 tbsp maida, 2 tbsp pistachio powder, 2 tbsp condensed milk,1 tbsp chilled butter, 1 pinch nutmeg, 1 pinch salt. I grind pistachios to make powder.
12

Using your hands, press and mix everything until the mixture looks like breadcrumbs.
13

Stir in the oats, then transfer the entire mixture to a baking sheet.
14

Bake in a preheated oven at 180 degree C until the mixture turns light golden brown and crisp(about 6-7 minutes).
15

Let the crumbs cool down before use.
16

For serving, take a white serving dish.Spread some pistachio crumbs on the dish.
17

De mould the pumpkin panna cotta and place on the bed of pistachio crumbs.
18

Spoon some thick coconut cream on the top of the dessert and serve immediately.