Name: Surprise balls recipe by Neha Sharma at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Potatoes 6-8 boiled; Bread crumbs 4 breads; Oil for frying; Ginger garlic grated 1tablespoon; Green chilli 2 chopped; Coriander leaves chopped little; All purpose flour 2 tablespoon; Red chill powder 1teaspoon; Chaat masala 1 teaspoon; Garam masala 1teaspoon; Amchoor powder 1/2 teaspoon; Mozerella cheese grated 11/2 tablespoon; Salt to taste

ABOUT Pasta Payes Chocolate Lasagne RECIPE

Its a experimental fusion dish from my kitchen. Now you can serve lasagne as dessert. Normally pasta and lasagne both are cheesy and savoury continental dish. Today I have cooked pasta in Indian dessert payesh style and then made lasagne with it. I have also added some chocolate and fresh cream in it which makes it rich.

Ingredients Serving: 6

8 lasagne sheet
100 grams hazelnut white chocolate
For greasing baking dish, 1/2 tablespoon ghee
40 grams grated dark chocolate
200 grams fresh cream
For pasta payesh
1.5 cup pasta
1 litre full fat milk
1 cup sugar or as per your taste
2 tablespoon ghee
2 tablespoon raisin
2 tablespoon chopped cashewnut
2-3 bay leaves
1 tablespoon cardamom powder
For garnishing
3 tablespoon chocolate sauce
20 gram grated dark chocolate

Instructions

Take water in pan to boil lasagne pasta sheet. Add pasta sheet in it and boil it until it become soft.
When its done, transfer all pasta sheet into cold water so that extra starch will be washed out and one doesn't stick to another. Keep it aside.
Take ghee in a heavy bottom wok and let it melt. Then add pasta in it and saute for 2-3 minutes.Then take out the pasta from wok.
Pour milk into the wok and stir it continuously. Boil it in medium heat until it becomes thick and add bay leaves in it.
Then add pasta and boil it until it becomes soft.
Add sugar in it. When you add sugar it become little thin, so boil it for 10-15 minutes to thicken it.
Add raisin, cashewnuts and cardamom powder in it. Switch off the flame. Give it 15 minutes standing time.
Take out payes from wok into a bowl.
Make cream sauce mixing fresh cream with 2 tablespoon grated chocolate.
Take the baking dish and grease it with ghee.
Set the lasagne sheet on it. Pour cream sauce over it. Add pasta payes on it. Finish it with grated chocolate.
Repeat the layer 3 times.
Finish it with white chocolate on the top.
Bake it at 175°C for 25-30 minutes in a preheated oven.
Take out from oven after baking and let it cool at room temperature.
Keep it in fridge for few hours.
Garnish it before serving with chocolate sauce and grated dark chocolate. Serve it chilled.

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