Paan Paratha with Kesariya Rabri: A Delightful Indian Fusion Breakfast
40 minutes
1071 reads
About Paan Paratha with Kesariya Rabri: A Delightful Indian Fusion Breakfast
Indulge in a unique culinary fusion with this exquisite Paan Paratha and Kesariya Rabri recipe. Sweet, aromatic gulkand and fresh betel leaves create a surprising and flavorful filling for the paratha, balanced perfectly by the rich, saffron-infused rabri.This recipe elevates a classic Indian flatbread into a decadent breakfast or brunch treat. The combination of textures and tastes is simply irresistible, making it a perfect choice for adventurous eaters or anyone seeking a memorable culinary experience.Prepare to impress your friends and family with this stunning and delicious fusion of traditional Indian flavors. It's a delightful twist on familiar ingredients that will surely become a new favorite!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Kesariya Rabri
- 1 ltr Milk
- 120 grams Sugar
- 8 Saffron strands, also known as kesar
- 3 tsp Pistachios finely chopped
- 3 drops Rose Water
- 1 tsp Cardamom powder, elaichi
For the Paan Paratha
- 200 grams Wheat Flour whole
- 3-4 tbsp Clarified Butter ghee, clarified butter
- 1/2 cup Water or as needed to make dough
- 100 grams Gulkand
- 1 tsp Fennel Seeds
- 5 Betel Leaves
For Garnishing
- 4 Cherries halved
- Optional Coconut grated
- Optional Silver Leaf
- 4 Toothpicks
Instructions
Prepare the Kesariya Rabri
- Bring the milk to a simmer in a heavy-bottomed pan over medium heat. Reduce heat to low and let it simmer until it thickens and reduces to about 1/3 of its original volume, stirring occasionally to prevent sticking or burning. This will take approximately 45-60 minutes.
- Once the rabri has thickened, stir in the sugar, saffron strands, chopped pistachios, rose water, and cardamom powder. Remove from heat and let it cool completely.
Prepare the Paan Paratha Dough
- In a large bowl, combine the whole wheat flour and desi ghee. Rub the ghee into the flour until it resembles breadcrumbs.
- Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic. Cover the dough and let it rest for at least 10-12 minutes.
Prepare the Gulkand Filling
- In a small bowl, mix together the gulkand and fennel seeds until well combined.
Assemble and Cook the Paratha
- Divide the dough into small balls. Roll each ball into a thin circle. Spread a spoonful of the gulkand mixture evenly over the rolled dough.
- Fold the dough over the filling to create a half-moon shape, then carefully seal the edges. Roll it gently into a slightly flattened circle again.
- Cook the paratha on a lightly oiled griddle or tawa over medium heat, cooking each side until golden brown and cooked through. Apply desi ghee to both sides while cooking for added flavor and crispness.
Shape the Paan Paratha
- Cut each cooked paratha into a triangular shape. Using a betel leaf, wrap the triangular paratha to resemble a paan, securing it with a toothpick.
Serve
- Pour the cooled Kesariya Rabri into small shot glasses or serving dishes. Place the assembled paan paratha into the glass/dish with the rabri. Garnish with cherries, grated coconut, and silver leaf as desired.
Recipe Notes
Expert Tips for Perfect Paan Paratha with Kesariya Rabri
- For an extra rich and creamy rabri, use full-fat milk and simmer it for a longer time.
- If you don't have gulkand, you can substitute it with rose jam or a mixture of rose water and sugar.
- To make the paratha easier to roll, ensure the dough is properly rested and soft.
- Adjust the amount of sugar in the rabri according to your preference.
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Recipe Nutrition
Calories: 271kcalCarbohydrates: 51gProtein: 4gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 1mgFiber: 1gSugar: 32g
Nandini Diwakar
Articles: 36
5 Comments
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Such a scrumptious dish! Thank you.
Such a lovely dish! Thanks for sharing.
Yum! This recipe is a must-try.
Absolutely delicious! Can’t wait to try it.
Looks so flavorful! Thanks for posting.