Diwali recipe with a twist: Bhapa misti doi with apple and cinnamon halwa

This Diwali give your dessert menu an innovative twist. Instead of opting for market-bought sweets, or the regular barfis, try some fusion desserts.

This ​bhapa misti doi with apple and cinnamon halwa recipe by Chef Prem K Pogakula, Executive Chef, The Imperial New Delhi, will be an instant hit.

Bhapa Misti Doi With Apple And Cinnamon Halwa

For Bhapa misti doi

Ingredients
Thick yoghurt: 1 cup
Thick Coconut milk: 1/2 cup
Low fat cream: 1/4 cup
Homemade condensed milk: 1/4 cup
Organic jiggery: 1/4 cup
Milk chocolate/dark chocolate: 1/4 cup

Method
- Melt jagerry on flame.
- Microwave chocolate for 30 seconds. If it's not melted, mix with jagerry to melt it completely.
- Take yoghurt, coconut milk, homemade condensed milk, low fat cream and whisk well.
- When jagerry and chocolate mixture is lukewarm, add to the yoghurt mix and whisk well until properly combined, smooth and creamy.
- Pour yoghurt into oven safe bowls. Place the pots on a tray and fill the tray with hot water so the bottom of pots are immersed in water.
- Bake in a preheated oven at 180 degrees for 30 minutes or until the top is firm.
- Allow it to cool to room temperature then refrigerate for 3-4 hours before serving.

For Apple Halwa

Ingredients
Apples (grated): 2
Condensed milk: ¼ cup
Sugar: 2 tbsp
Cinnamon powder: ¼ tsp
Clove powder: A pinch
Cardamom powder: ¼ tsp
Raisins: 2 tbsp
Ghee (as required)

Method
- Grease a pan with ghee and fry the raisins. Remove and keep to the side.
- Combine apples, cinnamon powder, clove powder, and cardamom powder. Cook, stirring continuously, on low flame.
- Add sugar and condensed milk. Stir on low flame until it thickens.
- Smear a plate with ghee and transfer the cooked halwa into it.
- Flatten it gently and top up with fried raisins. Let it cool.
- Slice into preferred shapes.
- Place a spoon of apple halwa on top of baked Bhapa misti doi and serve.