Vermicelli Bakhlava
- Prepare White Chocolate Ganache:
- White chocolate grated 50g
- Olper’s Cream 2 tbs
- Sawaiyan (Vermicelli) 150g
- Makhan (Butter) 40g
- Olper’s Cream ½ Cup
- Olper’s Milk 2 tbs
- Sugar powdered ½ Cup
- Elaichi powder (Cardamom powder) ½ tsp
- Rose water 1 tsp
- Pista (Pistachios) sliced
- Dried rose petal
- Directions:
- Prepare White Chocolate Ganache:
- In a bowl,add white chocolate,cream & microwave for a minute.
- Mix well until smooth,transfer to a piping bag & set aside.
- In a chopper,add vermicelli,chop well & set aside.
- In a frying pan,add butter & let it melt.
- Add chopped vermicelli,mix well & fry on low flame for 3-4 minutes.
- Turn off the flame,add cream,milk,sugar,cardamom powder,rose water,mix well,turn on the flame & cook on low flame for 2-3 minutes.
- Set in Silicon Mold:
- On a silicon mold,add vermicelli mixture,press gently & refrigerate until set (30 minutes).
- Carefully remove from the mold & fill the cavity with prepared ganache.
- Garnish with pistachios,dried rose petal & serve (makes 14).
- Set in a Rectangular Mold:
- Wrap a cling film around a rectangle mold,add prepared vermicelli mixture,press gently & refrigerate until set.
- Carefully remove from the mold & cut into diamond shape.
- Drizzle prepared ganache & garnish with pistachios,dried rose petal & serve.
- Prepare White Chocolate Ganache: