1- For the pancake
- 1 cup all-purpose flour/Maida
- 1/2 cup Milk powder
- 1 tbsp. fine rava
- 1/4 tsp baking soda
- ghee or oil for shallow frying
- 1/4 cup or LESS of milk for mixing.
Sift flour, rava, milk powder and baking powder together. Make a batter by adding cool milk. It should be like pancake batter, a pouring consistency. Leave aside for 10-15 minutes.
Heat oil/ghee in a pan; drop 1 scoop of batter in hot ghee/oil so that you get a flat circles or disc of approximately 3 inch. Fry until brown on both sides with crisp edges.
Drop the pancakes/puri in the sugar syrup.
2- For sugar syrup
- 1 cup Water
- 2 cups sugar
- 1 tsp cardamom powder
- 2 tsp saffron powder
Boil sugar and water together to 1 thread consistency. To test this, dip a wooden spoon in syrup, touch it with a forefinger carefully, it will be very hot! Press fore-finger against your thumb and gently tease them apart. You should get one wire stretching between finger and thumb. Two wire consistency is too thick for this dish. Add cardamom powder to the syrup; keep it warm on low heat.
3- For rabbi panna cotta
- 1 cup milk
- 1 cup cream
- 1/2 over ripe banana
- 1 tsp saffron powder
- 1/4 cup sugar
- 1 packet gelatin powder
In a sauce pan (heavy bottomed) add milk, cream, saffron and sugar. After milk begins to boil, add banana and lower the flame – let it boil for an hour. You will have a nice thick milk almost pasty. Make sure flame is low and you keep stirring – burnt milk does not taste good.
Now you can use this and add gelatin or if you want a very creamy consistency – blend it till you homogenize the rabdi.
Take one packet of gelatin (little less than 1 tbsp) add it to warm water let it sit for a min till it dissolves, strain it into the rabdi and dish out the rabdi into individual molds.
Refrigerate for 4-6 hours, unmold the panna cotta.
Serve with malpua on dessert plates, with malpua on the bottom, rabdi panna cotta on top and drizzled with saffron syrup and garnished with pistachio.
1- For the short crust pastry
- 375 g Plain flour
- 50 g icing sugar
- 200 g Butter
- 1 Egg
- 2 tbsps. Lemon Zest
2- For the Phirni
- 1 liter cream milk Full
- Sugar 1/2 cup
- 5 tbsps. rice
- 1 tsp ghee
- 4 – 5 strands Saffron of
- 1/2 tsp Water Kewara
- 1 tsp lemon zest
- 1/2 saffron powder
3- For the garnish
- Pista Flakes
- Rose Petals Dry
4- For the tart shells
To make the pastry base, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs; you can do this with hand also by rubbing the butter and flour in between your fingertips. Add the egg and lemon zest and pulse again until the dough comes together. Wrap in cling wrap, then rest in the fridge for about 1 hour.
Preheat oven to 180C and grease tartlet moulds. Add saffron powder in addition.
On a lightly floured surface, roll out half of the pastry until 3-4mm thick. (you can freeze the remaining pastry for up to 4 weeks). Cut the pastry sheet into tartlet size rounds and line the buttered tart moulds with pastry, then rest in the fridge for 15 minutes to chill.
Bake for 15 minutes till the pastry is crisp and slightly browned. Let it completely cool before using
For the phirni
Wash and soak rice for two hours.
Drain the water and coarsely grind the rice.
In a kadhai, heat ghee and add the milk. Bring the milk to boil and add ground rice and saffron to it.
Let it simmer over low heat till the milk is reduced to 1/2 and phirni has thickened. We do want it thick since we are going to serve in tart shells. However, do keep in mind that it will further thicken on cooling. Just before switching off the heat, add sugar and kewara water.
Set aside for chilling and when cool, add lemon zest and stir.
To assemble the tart
Fill the tart shell with phirni and top with pista flakes and dry rose petals. Refrigerate for an hour or so before serving.