Name: Kalakand Momo drizzled with Rabdi recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: 1/2 cup plain flour; pinch of salt; 1 tbsp. ghee; 1 tbsp. powdered sugar; water as required to knead; 1 cup kalakand, crumbled; 1 tsp. chopped pistachios; 1 tsp. chopped almonds; 1/2 tsp. dry rose petals; 1 cup evaporated milk; sugar to taste; 1 tsp. kewra water; pinch of saffron

ABOUT Kalakand Momo drizzled with Rabdi RECIPE

Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. So this dessert is just perfect for this season. Remember to serve them hot or at room temperature.

Ingredients Serving: 5

1/2 cup plain flour
pinch of salt
1 tbsp. ghee
1 tbsp. powdered sugar
water as required to knead
1 cup kalakand, crumbled
1 tsp. chopped pistachios
1 tsp. chopped almonds
1/2 tsp. dry rose petals
1 cup evaporated milk
sugar to taste
1 tsp. kewra water
pinch of saffron

Instructions

Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.
Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.
Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.
Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes.
While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature & enjoy this fusion delicacy with your loved ones.

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