Motichoor Rabri Parfait
Gram Flour (Besan)1 cup
Saffron powder ½ tsp
Green Cardamom2-3 Melon Seeds½ tbsp
Oil (to deep fry)200 ml Ghee1 tsp
Saffron powdera pinch
Full Cream Milk1 litre
Cardamom powder1 tsp
Almond & Pistachio sliversto garnish
Dissolve the sugar, saffron threads and water in a pan and keep it on the stove top.
Cook the sugar solution till it reaches one thread consistency and then turn off the flame. Keep the sugar solution aside.
Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The batter should neither be thick nor thin. It should be a flowing batter without any lumps. Heat sufficient oil in a kadhai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadhai to make boondis. Fry for about 45 seconds to 1 minute. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup, add the melon seeds, cardamom seeds and mix gently. Apply some ghee on your palms and shape the motichoor ladoos. The mixture would be warm when preparing the ladoos. Keep the ladoos aside.
Heat full-cream milk in a heavy bottom pan. When the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half. Add cardamom powder and sugar and cook again till the milk is thickened and has reduced to almost one-fourth of the original quantity. Remove the rabri from heat and let it cool completely.
How to Serve
Crumble the ladoos and make a layer of motichoor in shot glasses. Pour rabdi on top. Garnish with almond and pistachio slivers. Make all the parfaits in the same manner. Chill in refrigerator for 5-6 hours before serving.
(Courtesy: Chef Sujeet Singh, Radisson Blu, Noida)