Burfi Parantha topped with Milkmaid Rabri | How to make Burfi Parantha topped with Milkmaid Rabri

By Runa Ganguly  |  2nd Mar 2018  |  
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  • Burfi Parantha topped with Milkmaid Rabri, How to make Burfi Parantha topped with Milkmaid Rabri
Burfi Parantha topped with Milkmaid Rabriby Runa Ganguly
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

1

0

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!

Burfi Parantha topped with Milkmaid Rabri

Ingredients to make Burfi Parantha topped with Milkmaid Rabri

  • 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

How to make Burfi Parantha topped with Milkmaid Rabri

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

My Tip:

Either fresh or leftover burfis can be used in this recipe

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