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Ravioli Kheer (Indo-Italian Fusion)

Ravioli Kheer (Indo-Italian Fusion)


Cooking Time

Preparation Time : 40

Cook Time : 10

Total Time : 50


Serves 3

  • 1/2 cup maida (plain flour)

  • 1/2 cup cup rice flour

  • 1 tbsp. ghee (clarified butter)

  • pinch of cardamom powder

  • pinch of saffron

  • 1 cup fresh grated coconut

  • 500 ml. evaporated milk

  • 4 tbsp. sugar or to taste

  • chopped nuts, raisins & saffron to garnish.


  • 01

    In a bowl, mix together maida, rice flour, cardamom powder, ghee and saffron. Knead into a soft dough with required quantity of water. Keep aside for 30 minutes. Saute the coconut till light brown in colour. Keep aside.

  • 02

    Divide the dough into 3 portions. Roll out each portion into a big circle. Cut into round shapes just like a small poori with the help of a cutter or any lid.

  • 03

    Take one small poori and place a little of the coconut filling in the centre. Cover with another poori and seal all round the edges. Make patterns on the edges with the help of a fork. Steam in a pressure cooker or a steamer for 10 minutes. Keep aside.

  • 04

    In a pan bring the milk to a boil. Add sugar and simmer for 5 minutes on a low flame. Drop the steamed ravioli and simmer further for 5-7 minutes. when cool enough, chill and serve, garnished with chopped nuts, raisins and saffron.

  • 05



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