Celebrate the spirit of Ramadan with a twist! Follow along with this recipe and master the art of creating Vermicelli Baklava – a delightful fusion of Middle Eastern flavors for your festive gatherings. #OlpersDairyCream #GoodnessBarhao #foodfusion #Ramadan Recipe #happycookingtoyou #digitalammi

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00:00 Vermicelli Bakhlava
00:13 Prepare White Chocolate Ganache
00:39 Prepare Bakhlava
01:39 Serving Option 1
02:12 Serving Option 2
03:00 Aray waah

Recipe in English:

Ingredients:
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.

Recipe in Urdu:

Ajza:
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:
-Bowl mein white chocolate aur cream dal ker 1 minute kliya microwave ker lein.
-Smooth ho janay tak ache tarhan mix ker lein aur piping bag mein dal ker side per rakh dein.
-Chopper mein sawaiyan dal ker ache tarhan chop ker lein & side per rakh dein.
-Frying pan mein makhan dal ker melt ker lein.
-Chopped sawaiyan dal ker ache tarhan mix karein aur halki ancch per 3-4 minutes kliya paka lein.
-Chulha bund ker dein,cream,doodh,cheeni,elaichi powder aur rose water dal ker ache tarhan mix karein,chulha on karein aur halki ancch per 2-3 minutes kliya paka lein.
Set in Silicon Mold:
-Silicon mold mein sawaiyan ka mixture dal ker gently press ker lein aur set ho janay tak refrigerate ker lein.
-Carefully mold sa remove ker lein aur cavity mein tayyar ganache bhar dein.
-Pista aur dried rose petal sa garnish ker ka serve karein (makes 14).
Set in a Rectangular Mold:
-Rectangle mold mein cling film laga lein aur tayyar sawaiyan ka mixture dal ker gently press ker lein aur set ho janay tak refrigerate ker lein (30 minutes).
-Carefully mold sa remove ker lein aur diamond shape mein cut ker lein.
-Tayyar ganache drizzle karein,pista aur dried rose petal sa garnish ker ka serve karein.

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