Скачать или смотреть Cyrus Broacha and Kunal Vijaykar Making a CHOCOLATE LAGAN NU CUSTARD WITH COCONUT CRUST Zeba Kohli#4

Cyrus Broacha and Kunal Vijaykar Making a CHOCOLATE LAGAN NU CUSTARD WITH COCONUT CRUST at GIMME CHOCOLATE Show with Zeba Kohli #04
#CyrusBroacha #KunalVijaykar #CHOCOLATELAGANNUCUSTARD #COCONUTCRUST #ZebaKohli #lovefood
There is one thing that fixes everything—chocolate. It can lift your mood anytime or just get you in the spirit of celebrating. Keeping this in mind, the chocolatier Zeba Kohli, known for reinventing her family brand Fantasie Fine Chocolate, has taken another leap. Following her passion for all things chocolate, she is now stepping into the world of television. 'My debut, at 52, as a TV show host for Gimme Chocolate! on Living Foodz channel was incredible', says Kohli. It's an interactive chat show that delves deep into the secrets of celebrities, while also discovering the nuances of chocolate.

CHOCOLATE LAGAN NU CUSTARD WITH COCONUT CRUST
An undeniably intrinsic element of a Parsi wedding feast (lagan nu bhonu), it is a baked custard which can be translated to ‘wedding custard’ as the name ‘Lagan nu Custard’ suggests. Despite being a feasty relish, traditional lagan nu custard is regularly eaten at Parsi homes to reminisce good times and to conjure up cheer on a weekend or mid-week as a dessert. Our Lagan nu custard recipe can be effortlessly followed and prepared at home by anyone with just a few pantry ingredients and enjoyed. You can make flawless Parsi custard with this easy lagan nu custard recipe that explains each step and is simple to replicate.
INGREDIENTS FOR CHOCOLATE LAGAN NU CUSTARD
100 GRAMS CHOPPED DARK CHOCOLATE CHUNKS
20 GRAMS BLANCHED SLICED ALMONDS
20 GRAMS SLICED PISTACHIOS
½ TSP CARDAMOM POWDER
½ TSP NUTMEG POWDER
1/3 TIN CONDENSED MILK
1 TSP VANILLA ESSENCE
250 GRAMS SUGAR
800 ML MILK
6 EGGS

20 GRAMS CHOPPED ALMONDS & CASHEWS
1 TSP CARDAMOM POWDER
1 CUP GRATED COCONUT
3/4 TH CUP SUGAR
3 TBSP MALAI
½ CUP MILK
1 TSP GHEE

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