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Wednesday, 4 March 2015

Ravioli Kheer (Pudding - Indo-Italian Style)


          Ravioli is an Italian dumpling made of pasta dough. It is generally served with some sauce and topped with grated cheese. Here in this recipe I made a kheer (Pudding) out of it with a coconut filling. This is then steamed and dunked into milk which has been reduced considerably.

          I have used some evaporated milk to cut short the time. Condensed milk too can be combined with fresh milk and used. Serve this delicious dessert, preferably chilled, garnished with chopped nuts, raisins and saffron.








  • 1/2 cup maida (plain flour)
  • 1/2 cup rice flour
  • 1 tbsp. ghee (clarified butter)
  • pinch of cardamom powder
  • pinch of saffron 
  • 1 cup fresh grated coconut
  • 1/2 litre evaporated milk
  • 4 tbsp. sugar or to taste
  • chopped nuts, raisins & saffron to garnish.



          In a bowl, mix together maida, rice flour, cardamom powder, ghee and saffron. Knead into a soft dough with required quantity of water. Keep aside for 30 minutes. Saute the coconut till light brown in colour. Keep aside.

          Divide the dough into 3 portions. Roll out each portion into a big circle. Cut into round shapes just like a small poori with the help of a cutter or any lid.

          Take one small poori and place a little of the filling in the centre. Cover with another poori and seal all round the edges. Make patterns on the edges with the help of a fork. Steam in a pressure cooker or a steamer for 10 minutes. Keep aside.

          In a pan bring the milk to a boil. Add sugar and simmer for 5 minutes on a low flame. Drop the steamed ravioli and simmer further for 5-7 minutes. when cool enough, chill and serve, garnished with chopped nuts, raisins and saffron.




                         Knead a dough with maida, rice flour, cardamom powder, ghee and 
                         saffron with required quantity of water.






                        Saute the coconut till it turns light brown in colour. keep aside.



                            Roll out the dough  and cut into circles with a cutter.



                          Steam them for 10 minutes.



                            The steamed ravioli.



                          Thicken the milk and dip them in it. Serve, garnished with chopped 
                           nuts, raisins and saffron.














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