May 06, 2013

Shahi Rabdi Puri

Maida - 1 1/2 cups
Moong Dal - 1/2 cup
Milk - 4 cups
Sugar - 2 1/2 cups
Paneer - 4 tbsp ( crumbled)
Almonds - 15
Raisins - 25 gm 
Almond essence -  few drops
Yellow colour -  few drops
Saffron -  few strands

For Garnishing:
Silver Varakh - 2 sheets
Rose petals -  few


  • Dry roast and powder the moong dal.
  • Blanch, peel and grind almonds to make paste.
  • Soak raisins and grind them to make paste.
  • Mix flour, moong dal powder, raisin paste and 3 tbsp of ghee. Add enough water and knead to a stiff dough. Keep it aside for 20 minutes.
  • Heat milk and almond paste on low heat, stirring continuously, so that it does not stick to the bottom of the vessel, cook till little thick consistency. 
  • Add sugar, yellow colour, almond essence, crumbled paneer and saffron.
  • Simmer for 15 minutes more. Keep it aside.
  • Make balls from dough and roll them with rolling pin to make puri's.
  • Deep fry them in hot ghee till golden in colour.
  • Now arrange them in a plate. Pour the rabdi over and cool.
  • Garnish with silver varakh and rose petals.
  • Serve cold.

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