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Bhapa Doi
| Ingredients | Unit | Unit | Qty |
| Red apple(Imported) | 1000 | gm | 36 |
| Green apple(imported) | 1000 | gm | 36 |
| Grapes(Imported) | 1000 | gm | 20 |
| Parle G crumb | 1000 | gm | 15 |
| Baked curd | 1000 | gm | 40 |
| Caramel sauce | 1000 | gm | 1 |
| Mint fresh (Spring) | 1000 | gm | 1 |
| Rock salt | 1000 | gm | 1 |
Method (in detail):
Cut the apple (diamond cutting), place it on the plate.
Cut the grapes into half(deseed).
Place the crumb at the centre.
On top of crumb, place a scoop of baked curd.
Spread the caramel sauce on the plate in round shape.
Garnish it with mint leave and pinch of rock salt on top of caramel sauce
Grammage: 145gm
Bhapa doi mixture
| Ingredients | Unit | Unit | Qty |
| Hang curd | 1000 | gm | 600 |
| Corn flour | 1000 | gm | 6 |
| Sugar(powder) | 1000 | gm | 150 |
| Lemon (Zest) | 1000 | gm | 2 |
| Lemon (juice) | 1000 | ml | 20 |
Method (in detail):
Use thick hang curd.
Whisk the curd, smooth creamy texture.
Add corn flour, sugar powder, lemon zest and lemon juice.
Bake the mixture at 160*c for 18min.
Cool the mixture in fridge for scooping
Biscuit crumb
| Ingredients | Unit | Unit | Qty |
| 1000 | gm | 500 | |
| 500 | gm | 100 |
Method (in detail):
Use mixer for biscuit crushing.
Melt the butter.
Pour the melted butter in biscuit crushed.
Crumb should be sandy texture.
Caramel Sauce
| Ingredients | Unit | Unit | Qty |
| Sugar | 1000 | gm | 400 |
| Butter(Amul) | 500 | gm | 50 |
| Cream (Amul) | 1000 | gm | 600 |
Method (in detail):
Take a pan, add sugar
Heat untill the colour comes.
Remove the pan from range, add butter.
Let is cool little bit, slowly pour cream and mix well.
Hang Curd
| Ingredients | Unit | Unit | Qty |
| Curd (Thick) | 1000 | gm | 436 |
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