Rose Bhapa Doi
Baked yoghurtcheesecake, fresh berries, sugar crystal and raspberry jelly

Serves – 6-8 ports

Ingredients – Qty
Bengali Cheese cake

Greek yoghurt -325Gms, condensed milk -350 Gms, Rose syrup – 25 Gms, Dry Rose petals – 25 Gms, Crisp biscuit, flour – 275 Gms, Sugar – 250 Gms, Egg white – 250 Gms, Butter – 200 Gms, Raspberry – 5 nos

Bengali Cheese cake
1- In a mixing bowl add Greek yoghurt condensed milk, rose syrup & dry rose petals (picked), mix them gently and allow it to rest in a refrigerator for 1 hour.
2- Pass the above mixture throughchinos. Spoon the strained yoghurt mixture in equal quantities in six muffin paper cups.
3- Allingn the muffin cups in a baking tray. Add warm to water in the baking tray (ensure the level of water should not be more than ½ cm of aligned cups )
4- Bake the cups in a preheated oven at 180deg c for 5 min.
5- Remove the baked cups from the baking tray and store them in a refrigerator at least for an hour before serving.

Crisp biscuit
1- In a mixing bowl add sugar along with melted butter whisk it thoroughly add egg white followed by flour and crushed berries. Continue mixing, tillthe time batter is of soft and pouring consistency.
2- Spread a tbsp. of batter with the help of a pallet knife, on a sil-pad or baking paper,& bake it in a preheated oven at 180 deg c for 3-4 minutes.
3- Remove the tray from oven dredge little sugar and bake for another1 minute.

For serving
1- Remove the baked cheese cake from the muffin cup plate it in a dessert plate along with some fresh berries, crisp biscuit & caramelized pistachio.