Mithai Dip & Indian Dessert Charcuterie Board
20 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese
- 1/2 cup powdered sugar (50 grams)
- 1 & 1/2 teaspoon rose water
- 1/2 teaspoon cardamom
- 3-4 khoya burfi (grated, each burfi weighed around 25 grams)
- grated burfi and boondi (to garnish)
Method
- To the steel bowl of your stand mixer, add the cream. Beat the cream using the wire whisk attachment until it forms peaks. Then transfer the whipped cream to a separate bowl.
- Now add room temperature cream cheese to the same steel bowl. Beat for 2 minutes using the paddle attachment of your stand mixer until the cream cheese is smooth. Then Add in powdered sugar and mix until combined.
- Add 1/2 teaspoon cardamom powder and mix until well combined.
- Now, take 4 khoya barfis and grate them using the thicker side of the grater. Add the grated burfi to the cream cheese mix and mix using a spatula.
- Then start folding the whipped cream into the cream cheese and burfi mixture using a spatula. Also add rose water and stir.
- Fold until all the cream is well combined with the cream cheese. At this point, if you want or prefer a thinner consistency for the dip, you can add some milk or cream to thin it out. This is optional, I didn't add any.
- Transfer dip to serving bowls, I used 2 bowls and topped one bowl with more grated burfi (used saffron burfi) and topped the other bowl with crushed boondi. Decorate with rose petals, edible silver leaves.
- Arrange mithai dip bowls on a large board and make a charcuterie board. Then serve along with bite size mithais (cut burfi into small pieces and arrange on toothpicks), cookies, brownie bites, pounds cake, wafers and more!