Atul Kochhar gives the traditional Bengali dessert a modern twist
200 g condensed milk
200 g natural set or Greek yoghurt
10 g pistachio nuts cut into slivers
10 g raisins, soaked in warm water to soften
A pinch of Arqa cardamom powder
1 tsp Arqa dried rose petals
1 tbsp rose water
Rose petal powder for dusting
All ingredients available at Foodhall stores
- Whisk together all the ingredients and pour into ramekin moulds.
- Put these moulds in a baking tray and pour warm water in the tray almost to half the height of the moulds.
- Bake the pudding in a preheated oven of 150 degrees C for 40 to 50 minutes.
- Remove and keep aside until required. Chill and serve dusted with rose petals powder.