Sweet Ravioli with Lachha Rabri

PREPARATION

1. In a mixing bowl, add 250 grams all purpose flour, 1/4 teaspoon salt, 1 1/2 teaspoons powdered sugar, 2 eggs and mix it well.

2. Then, add 80 milliliters milk and knead it into a smooth soft dough.

3. Rest the dough for 20 minutes.

4. In a mixing bowl, add 150 grams grated paneer, 2 tablespoons powdered sugar, 30 grams cashews, 30 grams almonds, 30 grams raisins and mix it well.

5. Take a skillet, add 300 grams sugar, 220 milliliters water and stir continuously until the sugar is fully dissolved.

6. Add 1/4 teaspoon saffron and mix it well.

7. Bring it to a boil.

8. Remove it from heat and keep aside.

9. Take a ball from dough and flatten it with the help of a rolling pin.

10. Add some prepared paneer mixture on it.

11. Brush it with beaten eggs.

12. Cover it with another roti.

13. With the help of a cutter cut out the pattern from it.

14. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

15. Transfer this into the prepared sugar syrup and coat it properly.

16. Soak for 2 hours.

17. Heat 1.7 litres milk in a heavy skillet and stir well.

18. Bring it to a boil.

19. Add 100 grams sugar, 1/4 teaspoon saffron and mix it well.

20. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.

21. It will take about 1 hour for the milk to thicken on a low heat.

22. Add 1 tablespoon almonds, 1 tablespoons pistachios and mix it well.

23. Remove it from heat and cool for 30 minutes.

24. Then, refrigerate it for 1 hour.

25. Add the rabri in a bowl.

26. Top with prepared ravioli.

27. Garnish with almonds, pistachios and saffron.

28. Serve.