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 yummy dessert, preferably chilled, garnished with chopped nuts, raisins and saffron. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup maida (plain flour)
• 1/2 cup cup rice flour
• 1 tbsp. ghee (clarified butter)
• pinch of cardamom powder
• pinch of saffron 
• 1 cup fresh grated coconut
• 500 ml. 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. Sauté 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 coconut 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 & saffron 
                   with required quantity of water.

                                  Keep aside for 30 minutes. 

                                 Sauté coconut till it turns light brown in colour. 

                                  Keep aside to cool.

                  Divide 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.
                             

                Take one small poori & place a little of the coconut filling in the centre. Cover 
                 with another poori & seal edges. Make patterns on the edges with a fork. 

                        Steam in a pressure cooker or a steamer for 10 minutes. Keep aside.
                              

                                 The steamed ravioli.

                                 Thicken milk & dip them in it. 

                                  Serve, garnished with chopped nuts,  raisins and saffron.