Name: Fried ravioli with rabdi recipe by Sabrina Yasmin at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Ingredients: For Ravioli; All Purpose Flour 200 grams; Icing sugar 4 tablespoon; Eggs 2; Vegetable oil for deep frying; For the fillling; Grated paneer 1 cup; Chopped Nuts 1 tablespoon; Sugar 1 tablespoon; For the syrup; sugar 1 cup; water 1 cup; For the rabdi; Whole milk 2 litre (full fat)+2 Tablespoon more; sugar 1/4th cup; All Purpose Flour 1 tablespoon; Cardamom powder 1/2 teaspoon; Chopped Nuts 1 or 2 tablespoon; Crushed Pistachio to garnish

Ingredients Serving: 10

For Ravioli
All Purpose Flour 200 grams
Icing sugar 4 tablespoon
Eggs 2
Vegetable oil for deep frying
For the fillling
Grated paneer 1 cup
Chopped Nuts 1 tablespoon
Sugar 1 tablespoon
For the syrup
sugar 1 cup
water 1 cup
For the rabdi
Whole milk 2 litre (full fat)+2 Tablespoon more
sugar 1/4th cup
All Purpose Flour 1 tablespoon
Cardamom powder 1/2 teaspoon
Chopped Nuts 1 or 2 tablespoon
Crushed Pistachio to garnish

Instructions

In a heavy bottomed pan pour 2 litre of milk and bring to boil.
Once it has boiled, reduce the flame and stir frequently so that milk won't stick to the bottom.
Cook in low heat until the milk reduces to 1/2. Be careful during the step as milk cream may stick to sides. Scrap the sides frequently.
In a separate pan dry roast 1 tablespoon of Maida or all purpose flour until light golden brown.
Transfer to a cup and add 2 tablespoon of milk. Mix well.
Add the mixture to the milk that has reduces to half. Give it a good mix.
Also add nuts and cardamom powder.
Continue to cook the milk mixture until it becomes thick liquid of slightly caramel flavor.
Add sugar and cook till sugar dissolves. Remove from heat.
Rabdi will be thicken more as it cools.
Now for the raviolis add 200 grams of maida or all purpose flour in a bowl .
Add icing sugar and mix well to combine.
Add 2 eggs.
Now mix all the ingredients well to make a semi soft dough.
Cover and keep aside for 15 minutes.
Make sugar syrup by boiling 1 cup of sugar and 1 cup of water.
It should be a thin sugar syrup.
Make the stuffing by combining grated paneer, sugar and chopped nuts.
After 15 minutes take the dough in a clean work surface and knead again for 3-4 minutes.
Make 2 balls and roll each ball to a rectangular thin sheet.
With a cookie cutter or any such cutter make small round disks.
Take a disk, put 1 teaspoon of paneer filling and cover with another disk.
Seal the sides nicely and with a fork make some impressions like the picture.
Following the steps make all the raviolis.
Heat sufficient oil.In a deep pan or kadai.
Deep fry the raviolis in medium low heat until light golden brown. Transfer to kitchen towel.
Like this make all the raviolis in batches.
Deep the raviolis in hot sugar syrup.
Soak them for 1/2 an hour.
Or alternatively you can dust some sugar syrup over the fried raviolis if you don't want them to soak in syrup.
At the time of serving put some rabdi in a serving bowl, add 2 soaked raviolis or dusted raviolis and garnish some crushed pistachio.
Serve in room temperature.

Similar Recipes