Name: Plum Pistachio Desi Delight recipe by Sarika Singh at BetterButter
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8
Ingredients: 1. Pistachio Sponge cake:; All Purpose Flour-1 1/3 cups - 2 1/2 tbsp; 2 1/2 tbsp corn flour; 1/3 cup pistachio, toasted and ground to coarse powder; Granulated sugar- 1/2 cup; Baking Powder-1/2 tsp; Baking soda-1 tsp; Salt-a pinch; Milk-3/4 cup; Yogurt-1/2 cup; Oil-1/2 cup; vanilla essence-1 tsp; 2. Plum filled pistachio kalakand; 400 grams soft and crumbled paneer; 400 ml condensed milk; 2 tbsp Milk; 1 tsp vanilla essence; 1/2 cup pistachio, toasted and coarsely powdered; For plum compote:; 10-12 medium to big plums, desseeded and chopped in even pieces; 1/2 cup Sugar; 1/2 cup water; 1/2 Tsp Vanilla essence; 3. Creamy plum custard:; 1/2 lt milk; 25 gm custard powder; Sugar to taste; Fresh plum pieces for serving; 4. Pistachio brittle; 1/2 cup Sugar

Ingredients Serving: 8

1. Pistachio Sponge cake:
All Purpose Flour-1 1/3 cups - 2 1/2 tbsp
2 1/2 tbsp corn flour
1/3 cup pistachio, toasted and ground to coarse powder
Granulated sugar- 1/2 cup
Baking Powder-1/2 tsp
Baking soda-1 tsp
Salt-a pinch
Milk-3/4 cup
Yogurt-1/2 cup
Oil-1/2 cup
vanilla essence-1 tsp
2. Plum filled pistachio kalakand
400 grams soft and crumbled paneer
400 ml condensed milk
2 tbsp Milk
1 tsp vanilla essence
1/2 cup pistachio, toasted and coarsely powdered
For plum compote:
10-12 medium to big plums, desseeded and chopped in even pieces
1/2 cup Sugar
1/2 cup water
1/2 Tsp Vanilla essence
3. Creamy plum custard:
1/2 lt milk
25 gm custard powder
Sugar to taste
Fresh plum pieces for serving
4. Pistachio brittle
1/2 cup Sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 tsp baking soda
1/2 tbsp butter
1 tsp vanilla essence
1/2 cup toasted pistachio

Instructions

1. Pistachio sponge cake
Preheat oven to 180°C. Grease and line a 7″ round cake tin. In a bowl shift together flour, corn flour, baking powder, salt and baking soda 2-3 times.
Now add ground pistachio to it and mix well . Keep aside for later use. Take yogurt and sugar in a bowl and whisk till sugar is dissolved. Add oil and vanilla essence, mix well.
Now add milk and whisk together. Now add flour in 2 batches and fold to form a smooth batter. Pour it into the prepared cake tin. Bake for 30-40 minutes or until a tooth pick inserted comes out clean. Rest it on the wire rack for 10 minutes. Flip on the wire rack .
Cool it completely before wrapping in cling wrap. Refrigerate until assembling.
2. Plum filled pistachio kalakand
Plum compote:
Add water and sugar in a pan and boil till sugar dissolve. Now add chopped plums and cook on low flame till they become soft and mushy. Approx 20-25 mins. Add vanilla essence and mix well. Remove from flame and cool ,then chill till needed.
Pistachio kalakand:
Mix condensed milk, milk and paneer in a non stick pan and cook at low flame, stirring occasionally to avoid sticking to bottom. When it starts leaving sides of pan add vanilla essence and pistachio powder. Mix well and switch off the flame.
Layering:
Now spread half of the kalakand mixture in a greased tray . Now spread chilled plum compote all over it evenly, reserve some for final garnishing. Finally spread remaining half kalakand mixture over compote , and spread evenly. Let it chill till needed.
3. Creamy plum custard
Boil milk in a heavy bottom pan. Make smooth paste of custard powder in little milk. Pour prepared paste in milk, stirring constantly to avoid lump formation. Cook till desired thickness . Add sugar and cook for another 2-3 mins. Switch off the flame and cool. Chill till needed.
4. Pistachio brittle
Take sugar, corn syrup and salt in a non stick pan. Cook on low flame till it turn amber colour . Be careful not to burn it. Take off the flame and immediately add pistachio, butter and soda. Quickly mix well and pour over greased foil. Spread with help of greased spatula. Make desired shapes using cookie cutter. Let it cool completely and use when needed.
Final assembling:
Put spoonful plum compote in a dessert glass . Round cut cake slice and place over it . Pour a little custard over it. Now place round kalakand piece. Pour more custard over it with some fresh plum pieces, followed by spoonful of plum compote. Sprinkle some roasted pistachio and top with pistachio brittle.
Enjoy this desi fusion treat in Christmas and New year party.

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