Name: Singhare Double layered Raviolis in Lacchedar Rabri recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 70 min
Cook time: 59 min
Total time: 129 min
Yield: 4
Ingredients: For Lacchedar Rabri; Whole Milk 2 liters; Palm candies 1 cup or as preferred; Heavy cream 150 ml; Rose water 1 tablespoon; Cardamom powder 1/2 teaspoon; Almonds 10 sliced; Pistachios 10 chopped; For Layered Ravioli dough :; Pink dough :; Water chestnut flour 1 cup; cardamom powder 1/4 teaspoon; Beetroot milk purée 1/2 cup; Ghee 1 teaspoon; Yellow dough :; Water chestnut flour 1 cup; cardamom powder 1/4 teaspoon; Saffron milk 1/2 cup; Ghee 1 teaspoon; For the Filling :; Dates pitted 5 large finely chopped; Almonds sliced 10; Pistachios 10 chopped; Other Ingredients :; Water for brushing; Water required for blanching raviolis; Cold water 1 medium bowl .; Silver wraq for decoration; sliced nuts for garnishing

Ingredients Serving: 4

For Lacchedar Rabri
Whole Milk 2 liters
Palm candies 1 cup or as preferred
Heavy cream 150 ml
Rose water 1 tablespoon
Cardamom powder 1/2 teaspoon
Almonds 10 sliced
Pistachios 10 chopped
For Layered Ravioli dough :
Pink dough :
Water chestnut flour 1 cup
cardamom powder 1/4 teaspoon
Beetroot milk purée 1/2 cup
Ghee 1 teaspoon
Yellow dough :
Water chestnut flour 1 cup
cardamom powder 1/4 teaspoon
Saffron milk 1/2 cup
Ghee 1 teaspoon
For the Filling :
Dates pitted 5 large finely chopped
Almonds sliced 10
Pistachios 10 chopped
Other Ingredients :
Water for brushing
Water required for blanching raviolis
Cold water 1 medium bowl .
Silver wraq for decoration
sliced nuts for garnishing

Instructions

Add 2 liters whole milk in an heavy based pan .
Bring the milk to boil . Start stirring the boiling milk every 2 minutes by clearing bottom , sides
of the pan as shown . This is how we collect malai . Maintain a medium flame throughout .
When milk reduces to 1/3 from actual quantity , add 150 ml heavy cream gradually in batches.
Add 1 cup palm candies after cream dissolved completely . Continue stirring .
When palm candies dissolve completely , milk is even more reduced , add sliced almonds, pistachios.
Stir . Add 1 tablespoon rose water .
Add 1/2 teaspoon cardamom powder .
Keep clearing the sides of the pan, bring malai to milk. At a point milk reduces to creamy Rabri.
Lacchedar Rabri is ready . Cool Rabri completely before serving .
For Ravioli dough , take each a cup water chestnut flour in two bowls .
Add each 1/4 teaspoon crushed cardamom powder in both the bowls .
In first bowl , add 1/2cup Beetroot milk purée gradually, knead to a smooth dough .
Grease the dough with a teaspoon ghee . Cover and rest dough for 10 minutes .
In second bowl ,add 1/2 cup saffron milk , knead to a smooth dough.Grease dough with ghee. Cover
and rest the dough . Pink and yellow doughs are ready after 10 minutes .
Roll pink dough to rough rectangular sheet . Fold it like a book as shown .
Bring one side first to the centre then the other side as shown .
Now using a rolling pin roll the folded sheet to a smooth rectangle .
Repeat similar steps on the yellow dough .
Now place yellow smooth rectangle first . Place pink rectangle on top of the yellow. Press roll.
Cut in the centre .
Take one half layered portion and place on top of the other as shown .
Press and roll to a single rectangle .
Cut it again into two halves . Place one half on top . Press roll to show layers .
This is the final rectangle with layers . Cut it into equal rectangle bars .
Bars show out beautiful colourful layers .
Now roll each bar into strips as shown .
For the filling ,chop 5 pitted dates , slice 10 almonds, chop 12 pistachios.Shape into small balls.
Join all the strips . Roll into a rectangle.Place the filling balls in one side as shown . Trim uneven edges .
Brush water on the edges , sides .Now bring the opposite side and seal filling as shown .
Using a cookie cutter or any cutter cut dough into desired shapes in a way each holds filling .
Press the ends with a fork as shown .
Round and triangle Chestnut flour raviolis are ready to get blanched.
Boil water in a pan . Drop the raviolis and blanch for 4 minutes or until they float .
Take out the blanched raviolis and drop them
immediately in a bowl full of cold water . Take them out and drain .
Water Chestnut flour / Singhare flour layered raviolis are ready to serve with Lacchedar Rabri .
Use silver wrap for decoration . Garnish with extra nuts .
Serve cold and relish this delicious fusion dessert for this Festive season .
Slurp !

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