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Singhare Double layered Raviolis in Lacchedar Rabri

Oct-19-2018
Swathi Joshnaa Sathish
70 minutes
Prep Time
59 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Singhare Double layered Raviolis in Lacchedar Rabri RECIPE

This is my humble fusion fusion attempt for this Durga Pooja . We enjoyed relishing this delicious Singhare colourful layered raviolis with rich Lacchedar Rabri as a family . Immense pleasure sharing the recipe in Betterbutter. Happy Dussehra friends . #earnwithbetterbutter.

Recipe Tags

  • Veg
  • Easy
  • Navratas
  • Fusion
  • Simmering
  • Boiling
  • Chilling
  • Dessert
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. For Lacchedar Rabri
  2. Whole Milk 2 liters
  3. Palm candies 1 cup or as preferred
  4. Heavy cream 150 ml
  5. Rose water 1 tablespoon
  6. Cardamom powder 1/2 teaspoon
  7. Almonds 10 sliced
  8. Pistachios 10 chopped
  9. For Layered Ravioli dough :
  10. Pink dough :
  11. Water chestnut flour 1 cup
  12. cardamom powder 1/4 teaspoon
  13. Beetroot milk purée 1/2 cup
  14. Ghee 1 teaspoon
  15. Yellow dough :
  16. Water chestnut flour 1 cup
  17. cardamom powder 1/4 teaspoon
  18. Saffron milk 1/2 cup
  19. Ghee 1 teaspoon
  20. For the Filling :
  21. Dates pitted 5 large finely chopped
  22. Almonds sliced 10
  23. Pistachios 10 chopped
  24. Other Ingredients :
  25. Water for brushing
  26. Water required for blanching raviolis
  27. Cold water 1 medium bowl .
  28. Silver wraq for decoration
  29. sliced nuts for garnishing

Instructions

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

Reviews (1)  

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Milli Garg
Oct-22-2018
Milli Garg   Oct-22-2018

Would love to try this.

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