- Digestive biscuits 250g
- Makhan (Butter) melted ½ cup
Prepare Dulce de Leche:
- Pani (Water)
- Condensed milk 1 tin (397g)
- Ice cubes as required
- Cream 300ml
- Vanilla essence 1 tsp
- Sugar powdered 3 tbs
- Dulce de leche 1-2 tbs
- Dulce de leche 4-5 tbs or as required
- Kaila (Banana) cut in slices 2-3
- Cream mixture
- Cocoa powder
In a chopper add digestives biscuits and chop them.
Add melted butter and chop again until well crumbled.
Take an 8 inch springform pan and add and spread crumbled biscuits, press & set the layer.
Add more crumbled biscuits and make the sides with the help of hands or a cup. Freeze for 30 minutes.
Prepare Dulce de leche:
In a pressure cooker add water and condensed milk tin, cover and cook on medium flame for 30 minutes (making sure the water level is at least 2 inches above the can). Or add water in a pot and condensed milk tin, cover and cook on medium flame for 3 hours & let it cool down completely.
Can be store in air tight container for up to 1 month in refrigerator or use directly.
Make it smooth and fill in piping bag for dressing.
In a big bowl add ice cubes and place another bowl in it.
In the small bowl add cream and beat well for 6-8 minutes or until soft peaks forms.
Add vanilla essence, powdered sugar, dulce de leche and beat well again. Set aside and refrigerate until use.
On crumbled layer of biscuits in baking pan add Dulce de leche and spread even layer.
Add banana slices evenly, prepared cream over the top and spread evenly through spatula.
Sprinkle cocoa powder on top and refrigerate for 3-4 hours until set.
In a serving glass add crumbled biscuits and press it to make layer.
Add layer of cream mixture, Dulce de leche, banana slices, cream mixture, sprinkle cocoa powder on top.