Yogurt Mousse with Golden Apricots

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Uploader Comments (sanjeevkapoorkhazana)

  • Bahit bahut dhunyevaad PaJi, I will for sure make your recipes for my parents and sister. :) They also love your cooking shows very much so. Namustae Ji. Thank you very much for taking new ideas into consideration. :) Also please make Aloo Wadi. :) This dish is great Punjabi dish. :) Bahut bahut swad hai.

  • Thank you for the appreciation. Keep trying more and more recipes and let us know how they are turning out to be.

    Happy Cooking!

    sanjeevkapoorkhazana

  • Sat Shri Akal Sardar Ji. Excellent dessert PaJi! :) You really are amazing. I wish you were on the Food Network here in America. Americans would totally love you MahaRaj. :) Please release all of your video recipes on DVD, I would buy all of them. Also please make a video recipe for Mango Burfi and Pista Burfi, they are my favorite desserts. You are really the best Chef I ever saw and your personality and teaching way are excellent.

  • Thank you for your appreciation and your request has surely been noted down. It will be worked on soon. Till then keep trying more and more recipes and let us know how they are turning out to be.

    Happy Cooking

    sanjeevkapoorkhazana

  • Hi chef could you tell me if that hunged youghurt is same as the cream cheese?

  • Hung yogurt is not the same as cream cheese. Hung yogurt is one from which all the water content has been drained. You put the yogurt in a muslin cloth, and tie it up and hang it so that all the water drains away, whereas, cream cheese is made from cream and milk, and is an unripened cheese. You can mix well mashed paneer and hung yogurt to make cream cheese.

    Happy Cooking!

    sanjeevkapoorkhazana

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All Comments (22)

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  • Not the biggest fan of black people, but I sure do love me some Joghurt!!

  • As soon as I added the milked saffron it currdled, how come his didn't?

  • The hung yougurt is used in this recipe. Do try it out and let us know how it turns out.

    Happy Cooking!

    sanjeevkapoorkhazana

  • Dear Sir,

    Is it hung curd or normal curd?

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