Rose Baklava with Rabri
Few months back I had gone for a food hunt with my friends and that’s where I had this amazing combination of Jelebi and rabri. Never did I imagine it taste soo good, as both are sweets, I wondered what would be so great about it?!
When I tried the combination from a restaurant called Chatori Gali in Dubai, I have been craving them ever since! Couple of nights back, I was trying to get some sleep when, the thought of a fusion of the Arabic dessert baklava and the Indian dessert Rabri striked my mind. I immediately jotted my idea (coz I know once I wake up, I won’t remember a thing! Haha, yeah I am crazy like that!) and had to give it a try next morning itself! I was so happy with the outcome!
This dessert is not only easy to prepare, and requires less time and minimal ingredients. Anything with that combo, I am in! 😍 To be honest, the flavors are like umm ali..but with the rose twist ! 😅 If you were to serve this for a party, I am sure everyone will love it! Just make sure you don’t pour the rabri on the baklava and keep on the serving table, pour in the rabri when serving only.
Ingredients:
- Phyllo sheets/ Baklava sheets
- 4-5 tbsp melted Butter
Sugar Syrup: (for 6-8 roses)
- 1/2 cup Sugar
- A little more than 1/2 cup water
- 1 tbsp Lemon juice
Rabri:
- 500 ml Full fat Milk
- 100 gm Paneer, preferably Malai Paneer
- 2-3 tbsp Almonds, Cashew and Pistachio Nuts crushed coarsely
- 1/4 tsp Cardamom
- 1 tbsp Rose Water
- 3 tbsp Sugar
Instructions:
- Cut the baklava sheet into half, smear the melted butter on one side, and crinkle the dough to form a thin crinkled sheet, now starting with the edge, begin rolling onwards till it forms the shape of a flower. Now place the baklava roses into the melted butter greased cupcake tin, smear the roses with melted butter using a pastry brush.
2. Preheat oven to 180 deg C, bake for 10 minutes on lower rack and another 10-15 mins on the second rack or until golden.
3. Make the Sugar Syrup by adding sugar, water and lemon juice to a sauce pan, bring it to a boil and simmer it for 7 minutes.
4. Switch the flame off and allow to cool.
5. Once the baklava are done, pour in the sugar syrup to hear a slight sizzle.
6. Then, prepare the instant rabri by taking a heavy bottom shallow pan, rinse the pan with water and without wiping the bottom, pour in the milk and bring to a boil and simmer for 15 minutes and stir in intervals, so nothing gets stuck to the bottom of the pan.
7. Scoop the milk fat to the sides of the pan, finally scrape off the milk fat to the reduced milk which is now 1/3rd of the 500 ml milk.
8. Grate the paneer using a grater and add it to the reduced milk, the ground nuts, the cardamom powder, and rose water and Sugar. Cook the rabri for around 5 more minutes, while stirring often. **
Notes:
**If you want, you may add extra sugar, but once the milk is reduced, and sits, it thickens, so adding more sugar might make the rabri super sweet and heavy!
Also note, not to be tempted to cook the rabri till very thick, even if it’s watery consistency, it will thicken when it sits.
If possible, chill the rabri before serving.
