Deepavali, the festival of lights or the brightest festival of India is so close. Meeting Old friends, Family Gatherings, following traditions, Distributing Sweets, Enjoying Good Food, all that happens in this festival.
It’s our tradition to serve sweets to guests, but why only serve the good old Motichoor Ladoos, Rasgollas, Gulab Jamun, Rasmalai, etc,.. when you can make something new? Here I bring a Patakha Recipe to you! Mithai Patakha Parfait, not the one you’d eat as breakfast but the one you would be happy to eat as dessert. What all is in? Mini Gulab Jamoons to take care of the tradition, Pepper Shrikhand for that creamy element & cut down extra sweetness with black pepper, Popcorn Chikki to bring an exotic crunch to the dessert, Nuts to make it nuttier and finally Popping Candy for all that pops in the mouth or I must say Patakha 😉 !
Why delay, here’s the video & text recipe for you!
Transfer the yogurt to a muslin lined colander and let it drain overnight in the fridge. Hung Yogurt is ready, alternatively plain greek can be used to skip this step.
Add the strained yogurt to a mixing bowl with - 1 tsp Crushed Black Pepper, 1 tsp Black Pepper Powder, and sugar, kewra essence as per preference. Mix the ingredients well. Pepper Shrikhand is ready. Transfer into disposable piping bags for easier piping to serving glasses.
Heat up oil in a big pan, add the popcorn kernels. Keep Stirring in high flame until they start popping, then cover the pan and let the popcorn pop. 2 cups of Popped Popcorn is ready
Grease a tray/plate with oil and keep aside. In a hot wide pan, add the sugar. Continuously stirring until the Sugar starts caramelizing. As the caramel is ready, switch of the flame, add the popcorn, stir well.
Transfer the popcorn mixture to the greased tray and using a similar tray press the chikki from top. After the chikki is cooled, smash into smaller bite size chunks. Alternatively, Caramel Popcorn can be used to avoid making this at home. Popcorn Chikki is Ready.
In a Serving Glass : Pipe the Pepper Shrikhand in the bottom most layer, place a layer of gulab jamuns. Scatter some crushed popcorn chikki.
Pipe a layer of Shrikhand, few more mini gulab jamuns, then some nuts and some popping candy, cover the popping candy with a little more of nuts. Place a GJ or two on top & Serve!
Shrikhand : Add sugar as per your preference, if the yogurt is sour, balance it out.
Be Careful working with hot sugar for making the popcorn chikki. You can alternatively use caramel popcorn.
Popping Candy : This stuff reacts with moisture and starts popping.
Serving : This can be made in a tall tumbler, or a mug type glass, or goblets, or roly poly.. For Individual Servings, its preferable to make in a shot glass.
Share this Recipe
Mind you, I din’t eat that mug alone! 😛 That was made for 3 servings in one, as mentioned in the recipe notes you can make this in any sized glass you prefer. Shots are perfect for individual servings.. Don’t introduce the recipe to the guests and let them enjoy first and you get to see the surprise 😉
That’s all for today.. CookingShooking Team wishes you & your family a very very Happy Diwali 🙂