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Recipe: Desi opera

This delightful dessert by Chef Pradeep Kumar of Viceroy Yas Abu Dhabi's Angar restaurant will leave you singing with joy

Image Credit: Supplied
Desi Opera
  • Category:  Cake
  • Cuisine:  Asian
  • Preparation time:   30 minutes
  • Cooking time:  2hours
  • Total time:  2 hours 30 minutes
  • Serves:  4
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Ingredients

  • Almond cocoa sponge 
  • Egg whole, 200 grams 
  • Sugar, 100 grams 
  • Almond powder, 50 grams 
  • Flour, 20 grams 
  • Cocoa powder, 10 grams 
  •  
    Cardamom crunchy 
  • Milk chocolate, 200 grams 
  • Cardamonosa Paste, 300 grams 
  • Crunchy biscuit, 250 grams 
  •  
    Saffron shrikhand 
  • Hung yogurt, 250 grams 
  • Icing sugar, 50 grams 
  • Saffron, 1 gram 
  • Green cardamom powder, 2 grams 
  •  
    Gajar halwa 
  • Fresh carrots, 250 grams 
  • Milk, 200 ml 
  • Ghee, 70 grams 
  • Sugar, 50 grams 
  • Green cardamom powder, 2 grams 
  • Cashew nuts, 20 grams 
  • Cardamom powder, 2 grams 
  •  
    Sugar syrup 
  • Sugar, 25 grams
  • Water, 50 ml 
  •  
    Orange chocolate spray 
  • White chocolate chips, 100 grams 
  • Cocoa butter, 50 grams 
  • Orange color, as required 

Preparation

  1. To make the almond cocoa sponge 
     
  2. Beat the sugar and egg whole until fluffy. Fold in almond powder, flour and cocoa powder. 
  3. Spread over the baking tray and bake in to the oven at 180C for 15 min. 
  4. Remove from the oven and cool down, cut into two pieces and keep aside. 
  5.  
    To make the cardamom crunchy 
     
  6. Melt chocolate and cardamonsa paste in to the microwave. Add crunchy biscuit, keep aside. 
  7.  
    To make saffron Shrikhand 
     
  8. Mix the hung yoghurt with icing sugar, saffron and cardamom powder in a mixing bowl. Keep aside. 
  9.  
    To make gajar halwa 
     
  10. Rinse, peel and grate the carrots. 
  11. In a deep thick bottomed pan combine milk and grated carrots. Bring a boil and then simmer, keep stirring in between. 
  12. When the milk has reduced to about 75 per cent, add the ghee, sugar and powdered cardamom to the mixture. Stir well and continue to simmer and cook on a low flame. 
  13. Towards the end, add the cashews and raisins and simmer until all the milk is evaporated. 
  14. Cool down and keep aside. 
  15.  
    To make the sugar syrup 
     
  16. Prepare thin sugar syrup by mixing the sugar and water. 
  17.  
    To make the orange chocolate spray 
     
  18. Melt white chocolate and cocoa butter together with color and keep aside in a spray gun. 
  19.  
    To make Desi opera 
  20. Place butter paper on the tray and pour cardamom crunchy on the paper. Leave it for few minute to set. 
  21. Spread a layer of saffron shrikhand on the cardamom crunchy and reserve in to the chiller for 10 minute. 
  22. Remove from the chiller and place sponge on top of the shrikhand. 
  23. Using a brush, steep the sponge with syrup and spread the gajar halwa in a thin layer. 
  24. Cover with cling film and press with the rolling pin to create an even layer. Transfer in the chiller for 20 minutes.
  25. Take the tray out of the chiller and remove the cling film. 
  26. Spread the shrikhand evenly by using the spatula and place the second sheet of sponge on top. 
  27. Steep with sugar syrup and spread the remaining carrot halwa in to an even layer. 
  28. Cover with cling film and press with rolling pin to create an even layer. Again transfer in the chiller for 30 minutes. 
  29. Remove the cling film and spread remaining shrikhand evenly with the spatula. Transfer in the chiller for 30 minutes. 
  30. Remove from the chiller and cut the opera in to the square pieces and spray with the spray gun.

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