Recipes
MANGO RABDI BAKLAVA CUPS WITH CARAMALISED MAKHANA CRUNCH.
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE KASHMIRI SAFFRON
Prep Time
:00:(HH:MM)
Serves
2
Baking/Cooking Time
00
Baking Temp
00
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Vegetarian
INGREDIENTS
|
CARAMALISED MAKHANA: 1/4cup sugar(castor or sugar powder) 1/2cup roasted makhana(lotus seed) 1tsp butter(salted/unsalted at room temperature) 2 drops fab english toffee essence Spread sugar in a pan and heat it till it melts and turns golden brown. Add butter n mix . Add fab english toffee essence and give a stir.switch off the flame Now add the roasted makhanas and coat them all with the caramel and transfer onto a silicon mat or parchment paper and let it cool . Crush half of the makhana crunchies n keep it aside . Element 2 MANGO RABDI 1/2ltr full fat milk 1/4cup(100gm) sugar or more as per taste 1tblsp chopped pistachio and almonds 1pinch cardamon powder (optional) 2drops fab kashmiri kesar essence 1/2cup approx 130gm mango pulp 2tblsp chopped mango pieces |
METHOD
Heat milk in a pan and reduce it till half ,now add sugar n reduce it a little more scrapping sides of the pan all the time till it thickens .
Add cardamon powder ,pistachio and almonds.
Switch off the flame and let the rabdi cool aside .
Meanwhile keep the mango pulp ready.
U can use fresh mango pulp or can also reduce mango pulp on the gas till the water content reduces and becomes thick .
Once the rabdi is cooled,add the pulp and mango pieces .
Add fab kashmiri kesar essence and mix well .
Garnish with nuts and mango pieces.
Ps. I have used fresh alphonso mango pulp n reduced it ,cooled and then used it to give a nice flavour of mango in rabdi.
Element 3
BAKLAVA:
For the baklava we will need ready filo pastry sheets cut into equal sized square pieces.
Melted ghee to brush each layer .
Chopped pistachio and almonds or walnuts as per ur choice .
Take a square sheet of baklava and brush ghee over it .
Layer another 9-12 sheets brushing ghee over each layer and arranging them in horizontal n diagonal directions to get a lovely effect later on .
Press the sheets onto a muffin tray so that it forms a cup shaped with the edges hanging on the outside of the cavity.Repeat the process for other cups too.Once done with the moulding,bake the cups in preheated oven at 170*C for 15-20mins or till golden brown . Once out of the oven they are ready to b essembled.
Assembling
Fill the baked baklava cups with the crushed caramalised makhana at the base of the baked baklava cups .
Spread a layer of nut mix (pistachio and almond mix)
Pour in the chilled mango rabdi and garnish with pistachio ,scooped mangoes ,caramalised makhana and rose petals . Drizzle some sugar syrup if need be . If u wish u can completely skip if u prefer to have less sweet as rabdi does the work of adding sweetness.
Baker Tips/Notes
Enjoy ur fusion desert!!
