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Kesar Pista Rabdi in Balushahi Flower Cups Recipe

Holi is incomplete without sweets. Balushahi and Rabdi are popular North Indian sweet dishes which people make in Holi. So here is my holi special Kesar Pista Rabdi with Balushahi Flower Cups.

  • Prep time:
  • 10mins
  • cook time:
  • 35mins
  • serves:
  • 3

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Details

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    • (0)

Vegetarian

Level : Moderate

Cuisine : Bihari

Course : Dessert

Tags

  • #WhitecoclourRecipe
  • #Contest181
Ingredients

Ingredients For Kesar Pista Rabdi in Balushahi Flower Cups Recipe

Methods
  • 1. Take all purpose flour in a big bowl, add baking powder to it and mix it well.
  • 2. Mix ghee in the flour and knead it adding water little by little.
  • 3. Keep the dough aside for 10 to 15 minutes to set.
  • 4. When the dough is set, break it into small pieces and make balls.
  • 5. Roll out like poori, arrange these pooris in small bowl and give them flower shape with the help of knife.
  • 6. Put sugar and 1 cup of water in a vessel and cook till the sugar dissolves in the water.
  • 7. Add cardamom to the syrup and cook till it becomes one string.
  • 8. Heat ghee in a pan and 1 bowl in hot ghee on low flame for frying.
  • 9. Put hot oil in bowl and when balushahi puffed up turn the bowl.
  • 10. Remove bowl from oil and fry balushahi till it turn brown on both the sides.
  • 11. As soon as the Balushahi is fried, lift them on a ladle and keep them on the side of the pan for a while so that excess ghee goes into the pan and dip the Balushahi in sugar syrup.
  • 12. Prepare all the Balushahi like this and take them out in a plate.
  • 13. Boil milk in a pan on medium heat and then add sugar. Cook on low flame till it starts to thicken, then add milk powder.
  • 14. Mix saffron in 1 tbsp milk and add kewda essence. Add this saffron milk and cardamom powder to rabdi.
  • 15. Mix cornflour in water and add this mixture into the rabdi. Stir and switch off the flame, let it cool.
  • 16. Fill prepared Rabdi in balushahi cups, garnish with chopped pistachios, saffron and rose petals.
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