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Preparation Time : 40
Cook Time : 10
Total Time : 50
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.
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.
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.
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.
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.
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