Recipes
LAYRED GUNJIYA TORTILINI WITH KALAKAND SERVED ON BED OF RABDI
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE BUBBLEGUM,FAB PREMIUM OIL SOLUBLE COTTON CANDY
Prep Time
:00:(HH:MM)
Serves
2
Baking/Cooking Time
00
Baking Temp
00
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
I HV MADE GUNJIYA IN TORTILINI SHAPE STUFFED WITH APUYA CARAMEL BROWNIE, ELICHI TOFFEE WWITH HOME MADE THANDAI POWDER.
FOR KALAKAND I HV USED FAB COTTON CANDY FLAVOUR .
IN SEAD OF CHEESE SAUCE I HAVE USED RABDI & FOR RABDI I HV USED FAB BUBBLE GUM FLAVOUR.
AS IT'S HOLI TIME I HAVE MADE COLOUR FULL TORTILINI..
Additional Categories
Vegetarian
INGREDIENTS
|
RABDI Whole Milk - 500ml Sugar - 200 gms Fab Bubblegumessence - few Blu pea leaves for blue colour Gel blue colour (optional) few drops(if needed) Kalakand Milk 500 grm Panner 100 grm Sugar 100 grm Some alum powder Pink colour Fab cotton candy essence TORTILINI 200 grms maida 1 so suji Ghee for moin Pinch of salt Ghee for deep frying Thandai powder Coconut shreded. Colours (optinal) |
METHOD
1. Take whole milk in a thick bottom pan. Heat the milk n keep it on low flame to make rabadi. Stir occasionally. Until the milk becomes thicker. Keep malai at side of the vessele.
Add blue pea flowers
2. Then add little bit of sugar according to your taste. Again heat the milk until the sugar dissolves in it.
3. Now add few drops of #fab Bubblegumessenc, few drops of color. Mix well n keep it aside for cool down the milk. Rabadi is ready.
Heat milk let it boil
After some time add panner in
Keep stering
Add alum. Powder
Keep string until it gets thicken
Add sugar n essence mix well
Divide in two parts
Keep one white add pink colour in another.
Cook a while let it cool.
Add moin in maida let it crumbled.
Divide flour in 3parts
Add different colours
Make soft dough keep aside.
In a bowl add 2tbsp ghee n maida mix well.
Make 4balls of maida
Roll it
Apply ghee maida mixture
Keep on on another
Roll in n cut it
Mix coconut b thandai powder
Make small roties of (rolled n cut balls)
Spread apurya filling n sprinkle thandai mix powder on it
Make half circle by folding it.
Make crown shape (TORTILINI shape)
Deep fry it.
Assembling
SPRED BUBBLE GUM FLAVOUR BLUE RABDI
KEEP WHITE KALAKAND ON IT
KEEP PINK COLOUR CANDY FLOSS KALAKAND ON IT.
ASSEMBLE TORTILINI ON IT.
Thank you
Baker Tips/Notes
Now enjoy this beautiful dessert.
