Ingredients
-
1 cup maida (all-purpose flour) or wheat flourFor Crepe-
-
1/4 cup powdered sugar
-
1.5 cup room-temperature milk (add gradually)
-
3 tbsp melted butter
-
A pinch of baking soda
-
Butter for greasing the pan
-
1 tsp butterFor modak stuffing-
-
1 cup grated coconut
-
Less than 1/2 cup jaggery (adjust to taste)
-
4 cardamom pods, powdered
-
Chopped dry fruits (optional)
-
Kesar (saffron) rabdiFor serving-
-
Pista (pistachios), chopped
-
Rose petals (optional)
About
Modak crepe with rabdi is a delightful fusion dessert combining traditional flavors with a modern twist. The crepe is made with a soft, thin batter, often flavored with cardamom, and folded around a sweet, coconut-based modak filling. It’s served with rabdi, a rich, creamy milk dessert flavored with saffron and cardamom. The combination creates a harmonious blend of textures and flavors. This dish offers a unique and indulgent way to enjoy classic Indian sweets.
Steps
|
1
Done
|
In a bowl, combine 1 cup maida (or wheat flour) with 1/4 cup powdered sugar. Gradually add 1.5 cups room-temperature milk while stirring continuously to avoid lumps. Mix in 3 tbsp melted butter and a pinch of baking soda. |
|
2
Done
|
Whisk until the batter is smooth and runny but thick enough to coat the back of a ladle, leaving a line when you run your finger through it. |
|
3
Done
|
Heat a pan over low-medium heat and grease it with butter. Pour 1 ladle-full of crepe batter into the pan, spreading it evenly in a circular motion. |
|
4
Done
|
Cook the crepe for about 1 minute on each side, or until lightly golden. Repeat with the remaining batter. |
|
5
Done
|
In a pan, melt 1 tsp butter over medium heat. Add 1 cup grated coconut and cook for a few minutes. Add less than 1/2 cup jaggery and cook on low to medium heat until the jaggery melts and the mixture thickens. |
|
6
Done
|
Stir in 4 cardamom powder and chopped dry fruits (if using). Turn off the heat and let the mixture cool. |
|
7
Done
|
Place a portion of the modak stuffing in the center of each crepe. Fold the crepe over the stuffing to create a parcel or a folded shape. |
|
8
Done
|
Spread a layer of Kesar Rabdi on a serving plate. Place the stuffed crepe on top of the rabdi. Garnish with additional rabdi, chopped pista, and rose petals if desired. |
