Name: Burfi Parantha topped with Milkmaid Rabri recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: for Milkmaid Rabri:; 100 ml Nestle Milkmaid Sweetened Condensed Milk; 100 gm paneer; 150 ml milk; 1 tablespoon all purpose flour/maida; 1/2 teaspoon ground green cardamom powder; 2 tablespoon mixed chopped dry fruits; for parantha:; 150 Gram all purpose flour; 100 Gram whole wheat flour; 1 tablespoon ghee; Salt to taste; Warm water as needed; 3-4 tablespoon ghee to cook; 1 Teaspoon oil; for Burfi stuffing:; 4-5 mashed burfis of your choice

ABOUT Burfi Parantha topped with Milkmaid Rabri RECIPE

Yet another yummy stuffing for the humble parantha, this time our favourite dessert- burfis! Topped with chilled milkmaid rabri, this recipe when served hot, is a divine temptation!

Ingredients Serving: 4

for Milkmaid Rabri:
100 ml Nestle Milkmaid Sweetened Condensed Milk
100 gm paneer
150 ml milk
1 tablespoon all purpose flour/maida
1/2 teaspoon ground green cardamom powder
2 tablespoon mixed chopped dry fruits
for parantha:
150 Gram all purpose flour
100 Gram whole wheat flour
1 tablespoon ghee
Salt to taste
Warm water as needed
3-4 tablespoon ghee to cook
1 Teaspoon oil
for Burfi stuffing:
4-5 mashed burfis of your choice

Instructions

Rabri preparation:Crumble paneer coarsely.
Make a paste of maida with 3 to 4 tbsp. milk.
Combine NESTLÉ MILKMAID Sweetened Condensed Milk and the rest of milk and bring to a boil.
Add maida paste to milk stirring continuously.
Reduce flame and cook for 5 minutes.
Add chopped nuts, paneer and elaichi powder
Remove from heat. Cool and refrigerate before serving
Parantha preparation:
Combine the flours, ghee and salt in a bowl and mix
add water gradually to knead a semi soft dough and rest covered for 15 minutes
after 15 minutes, add a teaspoon oil and knead the dough for a minute again
scoop a lemon so zed portion of dough and roll into a disc
place a tablespoon full of barfi mashed in the center and seal the edges of the rolled disc
sprinkle some flour on the working board and flatten the stuffed parantha gently using your palm
gently start rolling it once again into a disc
heat a non stick pan and place the parantha on it
cook one side on medium-Low heat until brown spots appear and then flip over
add a teaspoon of ghee in the pan and coat it well with the parantha as it melts
cook the other side too and take off heat. prepare the rest of Parantha the same way
serve Burfi parantha hot topped with chilled rabri garnished with sliced almonds and pistachios

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