SWEet Ravioli with Lacha Rabdi

  Sweet Ravioli stuffed with paneer and dry fruits, soaked in sugar syrup and served with Rabdi. 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

200 gms – All purpose flour

2 nos – Eggs / water

4 tbsp – Icing Sugar

Oil for deep frying

For the filling

200 gms – Fresh paneer, grated

2 tbsp – Mixed nuts, chopped (almond, cashew, raisin)

4 tbsp – Sugar 

For the syrup

1 cup – Sugar

1 cup -Water

1 pinch – Saffron

Rabdi for serving

 
Method

For the Sugar syrup

In a 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 standmixer. 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.

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