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Smita

Gujia Ravioli with Kesaria Rabdi .

A fusion dessert full of Indian flavours .
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

  • Sugar Syrup
  • 1 Cup Sugar
  • 1 Cup Water
  • Few Saffron threads
  • Gujia Ravioli
  • 1 Cup All purpose flour
  • 1 Tbsp Ghee
  • 1 Tbsp Fine /Icing sugar
  • Beet root juice for kneading the dough
  • Khoya/Mawa stuffing
  • ½ Cup Grated khoya/Mawa
  • 1 tsp Sugar
  • 1 Tsp Finely chopped almonds and pistachio
  • Rabdi
  • 1 Litre Whole milk or half and half
  • Few Strands of Saffron
  • ½ Tsp Saffron
  • 1 Tbsp Finely chopped almonds

Method
 

  1. Sugar Syrup
  2. Take a sauce pan.
  3. Add water ,Sugar and Saffron and bring it to a boil.
  4. Stir till the sugar is dissolved.
  5. Reduce the flame to low.
  6. When it looks like a syrupy consistency,switch off the gas.Let it cool .
  7. Gujia Ravioli Making
  8. Mix all purpose flour ,ghee ,sugar ,and using your hands mix it properly . work it on for 5-6 minutes and it will be a crumbly dough.
  9. Add beet root juice slowly to make a tight dough ,it should be too soft in texture,.
  10. Let it rest for 10 minutes.
  11. Add everything written under stuffing and keep it aside.
  12. Dust you platform with some all purpose flour .
  13. Make a big round circle or rectangle by rolling the dough nice and thin.
  14. With the help of a cookie cutter or any round katori type thing cut 10 round circles.
  15. Take a circle, fill it with little stuffing ,cover it with another circle . Pinch it from all the sides and make design with the help of a fork.Do it on both the sides ,Otherwise the shape will come .
  16. Deep fry it on low to medium flame ,till they look crispy.
  17. Soak them in the sugar syrup.
  18. Remove them from the syrup else they will break.
  19. Serve them with Rabdi.
  20. Garnish with some Almond and Pistachio.
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