Sweet Ravioli stuffed with paneer and dry fruits, soaked in sugar syrup and served with Rabdi. A rich dessert for this Diwali developed for KitchenAid India. Sweet Ravioli is very close to our Indian dessert Karanji. These look Royal when served with garnishings. Try it out for this Diwali and make a great impression on your guests.
INGREDIENTS: For the Ravioli
– All Purpose Flour: 200 gms
– Eggs / Water: 2 nos
– Icing Sugar: 4 tablespoon
– Oil for deep frying
INGREDIENTS: For the Filling
– Fresh Paneer (grated): 200 gms
– Mixed Nuts (chopped: almond, cashew, raisin): 2 tablespoon
INGREDIENTS: For the Syrup
– Sugar: 1 cup
– Water: 1 cup
– Saffron: 1 pinch
INGREDIENTS: For the Lacha Rabdi
– Whole Fat Milk: 2 litres
– Sugar: 1/4 cup
– Saffron: 1 teaspoon
– Almond flakes and Dry Rose Petals
> For the Rabdi
– In the 10″ Copper skillet or a heavy bottom wide pan, pour in the milk and bring it to a boil. Once it has boiled, reduce the flame or move it to a smaller a flame.
– Crush the saffron and soak it in a bowl using a little of this hot milk.
– Meanwhile a layer of cream will start forming on top. Using a spoon keep pushing the cream to one side of the skillet. Keep pushing the cream and collecting it. Do this till the milk has reduce to 1/3.
– Add sugar and saffron at this stage. Add sugar as per your liking. Taste it before you add more. Let the milk evaporate further, pushing the cream to the side. While mixing the sugar and saffron make sure you do not break the cream into smaller bits.
– As I have used copper skillet, I did not have to worry about the milk sticking to the bottom of the pan, if incase of not using a heavy bottomed pan, keep stirring to avoid that.
– Once the milk has thickened to a condensed milk consistency, switch of the flame and let the radbi cool. Refrigerate.
> For the Sugar syrup
– In 1.2ltr copper sauce pan bring the water sugar and saffron to a boil. Stir till the sugar is dissolved. reduce the flame to low and let it boil. Let it not thicken, but get to a syrupy consistency.
> For the Ravioli
– Mix all the ingredients for the filling in a bowl and set aside.
– Mix all purpose flour, icing sugar in the bowl of the Kitchen Aid stand mixer using a dough hook on low speed (speed 1). Add beaten egg gradually. The dough has to be hard. Harder than a roti dough. Knead it for 5 minutes till well done. Add little water if the dough isn’t coming well together. I have used beetroot juice to knead half my juice as well, to get a nice pink colour.
– Cover it with a clingfilm and set aside for 10 minutes.
– Fix the pasta sheet roller attachment to the Stand Mixer. Fix the setting wide. Lesser than 1. On the mixer at speed 2. Press the dough flat into a rectangular shape. Remove the clingfilm. Pass the dough through the roller. Fold it once and roll it again. Repeat this till the dough comes out smooth. Gradually reduce the gap to 1 and continue till 5. The Pasta sheet will be thin and long now (like shown in the picture).
– Dust your platform with flour and place the sheet on it. Cut it into half. Spoon one tablespoon of filling on one sheet with two finger gap( like shown in the picture). Using a wet brush and lightly brush around the filling. Place the other sheet on this and press around the filing and make sure that the sheets are attached to each other leaving no gaps and that there are no air pockets inside. Stick sheets tight and close to the filling. Cut them using a cookie cutter (like shown in the picture).
– Heat oil in a deep pan and once it is hot, reduce the flame to low and deep fry the raviolis till they are golden brown. Drain the excess oil and drop it into the hot sugar syrup. Let it sit in the syrup for half an hour or till it soaks up the sugar. Or you can just dust it with icing sugar instead of soaking in the syrup.
*Serve it with Rabdi.
*Garnish it with Almond flakes and dry rose petals.