Ingredients
- 3-4 bread slices, corners removed
For the filling:
- 1 cup roasted California walnuts
- 2 tablespoons Ghee
- ½ cup khoya
- ½ teaspoon cardamom powder
- 2 teaspoons rose water
- Dried rose petals
- ¼ – ½ cup sugar (adjust according to taste)
For The Instant Rabri:
- ½ tin condensed milk
- 1 cup milk
- Sugar
- ½ teaspoon elaichi powder
- A few saffron strands dissolved in water
- 2 teaspoons milk powder
For The Garnish:
- Dried rose petals
- California Walnuts
- Silver leaf
Preparation:
- To start with, grind the roasted walnuts coarsely. You can crush them too.
- Heat ghee in a pan and add the ground walnuts. Roast them lightly on medium flame with constant stirring.
- Crumble the mava and mix well with walnuts. Cook until the mixture turns crumbly.
- Add the cardamom powder and rose water and cook for another few minutes.
- Mix in the dried rose petals, remove from flame and keep aside to cool.
- For the instant rabri, heat the condensed milk in a heavy bottomed pan. Add the milk and keep cooking and stirring on medium flame.
- Add the saffron water, cardamom powder and milk powder. Cook for a few minutes and then remove from flame and keep aside.
- To make the rolls, flatten and roll out the bread slices using a rolling pin.
- Now, mix the sugar into the prepared filling and place the crumbly mixture onto the centre of a slice.
- Apply some water onto the edges of the bread, roll tightly and seal them. Repeat with other slices.
- Mix the prepared rabri and place it on medium flame to warm it up.
- Meanwhile, heat ghee in a pan and slightly toast the rolls from all sides.
- Divide each toasted roll into 2.
- Now, pour some rabri onto a flat dish and place the rolls. Pour some more rabri over them.
- Garnish with walnuts, silver leaf and dried rose petals.
- Serve immediately.