Name: Sweet Ravioli in Kesar Rabdi recipe by Prabhleen Kaur at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: For Ravioli dough: 1/2 cup all purpose flour; 1 tsp olive oil; A pinch of salt; 1 drop of orange food colour; Oil for deep frying; For Ravioli Stuffing: 1/3 cup fresh paneer (grated); 2 tbsp mawa; 2 tbsp powdered sugar; 1/2 tsp cardamom powder; 1-2 drops of rose water; 2 tbsp chopped mixed nuts (almonds, raisins, cashews); For Sugar Syrup: 1/2 cup sugar; 1/2 cup water; Few kesar strands; For Rabdi: 5 cup full fat milk; 2 tbsp sugar; 2 tbsp condensed milk; 1/2 tsp cardamom powder; 8-10 kesar strands; 1-2 drops of kewra essence; 1/4 cup chopped nuts( almonds, cashews and pistachios)

Ingredients Serving: 4

For Ravioli dough: 1/2 cup all purpose flour
1 tsp olive oil
A pinch of salt
1 drop of orange food colour
Oil for deep frying
For Ravioli Stuffing: 1/3 cup fresh paneer (grated)
2 tbsp mawa
2 tbsp powdered sugar
1/2 tsp cardamom powder
1-2 drops of rose water
2 tbsp chopped mixed nuts (almonds, raisins, cashews)
For Sugar Syrup: 1/2 cup sugar
1/2 cup water
Few kesar strands
For Rabdi: 5 cup full fat milk
2 tbsp sugar
2 tbsp condensed milk
1/2 tsp cardamom powder
8-10 kesar strands
1-2 drops of kewra essence
1/4 cup chopped nuts( almonds, cashews and pistachios)

Instructions

In a bowl take flour, olive oil, salt, orange food colour, water and knead a soft dough.
Cover the dough with a muslin cloth and let it rest for 20 minutes.
Now for the rabdi, in a heavy bottom pan add milk and cook on medium heat for 5 mins while stirring in between.
Now add sugar, condensed milk, kesar soaked milk mix well and let it cook for another 8-10 mins.
The milk will reduce to half and the rabdi will b thickened.
At last add chopped nuts mix well and switch off the flame. Allow the rabdi to cool down.
For making ravioli dust the surface with some flour and roll out the dough into thin sheets.
Keep 1 tbsp of the prepared filling in the centre.
Apply some water on the sides.
Place the another sheet from top and press lightly to seal the edges. Cut the dough with help of a cookie cutter.
Similarly prepare all the ravioli in the same way.
Heat oil in a kadai.
Once the oil is hot deep fry the ravioli from both sides for few seconds or till nice golden brown in colour.
Take out on a tissue paper to remove the excess oil.
Dip the ravioli in sugar syrup for few seconds and take it out.
Serve ravioli with chilled kesar rabdi. Garnish the rabdi with some chopped nuts and dried rose petals.

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