Galawat-e-Bul Bul

Ingredients

For steamed cake

• 2 ltr milk

• 20 ml vinegar

For stuffing 

• 20 g fresh paneer

• 40 g cucumber, grated

• 6 g chopped, deseeded green chilli

• 8 g roasted cumin seed powder

• 8 g chopped coriander

• 120 g hung yogurt

• 80 g Mascarpone cheese

• 20 ml olive oil

• salt to taste

For topping 

• 10 g walnut halves

• 8 hibiscus petals

• 10 g celery, shaved

Method

For steamed cake

Boil the milk and add vinegar to curdle it to get the chenna. Make the 20 g of chenna ball (little flat) individually and steam for 15 minutes. Keep separate to cool and then refrigerate the same for some time.

For stuffing

In the meanwhile, finely grate the paneer and put in water for 5 minutes, later squeeze all water and rub it dry.

Now mix soaked paneer, hung yogurt, grated cucumber, chopped chilli, coriander; season it with salt and roasted cumin seed powder. Now place this bowl inside the tandoor when the heat is very low to have this mixture infused with smoke, and refrigerate it.

Mix hung yogurt vigorously, adding the Mascarpone cheese to it till a creamy consistency, season it with salt and olive oil. Now take out the refrigerated chenna. Cake and keep aside, mix the balance chenna for the stuffing of above made paneer mix and individually stuff each cake with the mixture in a platter.

For topping

Now pour the topping of hung yogurt and Mascarpone over the arranged chenna. Cake and refrigerate the same for some time. Burn the walnut on direct fire and wipe it for extra char, and garnish it. Also, use the petals of the hibiscus flower with a drop of hung yogurt by the side as a relish.

I have used some pearl tomatoes to garnish for colour as an option.

Serve chilled garnished with celery curls.