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Wednesday, 5 December 2018

Kalakand Momo drizzled with Rabdi


          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 











  • 1/2 cup plain flour
  • pinch of salt
  • 1 tbsp. ghee
  • 1 tbsp. powdered sugar
  • water as required to knead
  • 1 cup kalakad, crumbled
  • 1 tsp. chopped pistachios 
  • 1 tsp. chopped almonds
  • 1/2 tsp. dry rose petals
  • 1 cup evaporated milk
  • sugar to taste
  • 1 tsp. kewra water
  • pinch of saffron 








          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones. 




















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