How to make Barfi Parantha With Rose And Rabdi -

A new sweet preparation of surplus barfi !!

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Wheat Flour, Kesari Barfi (केसरी बर्फी )

Cuisine : Uttar Pradesh

Course : Breads

advertisement

For more recipes related to Barfi Parantha With Rose And Rabdi checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Olive and Pepper Foccacia Bacon Breadsticks Pav - SK Khazana Baked Bhature

Barfi Parantha With Rose And Rabdi

Barfi Parantha With Rose And Rabdi Recipe Card

Print

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Barfi Parantha With Rose And Rabdi Recipe

  • Whole Wheat Flour 2 cups + for dusting

  • Kesari Barfi grated 150 grams

  • Dried rose petals 2 tablespoons

  • Rabdi readymade 250 grams

  • Ghee to shallow fry

  • Pistachios blanched and slivered 6-8

Method

Step 1

Take whole wheat flour in a bowl. Add sufficient water and knead into a medium soft dough. Cover with a damp cloth and rest for fifteen minutes.

Step 2

Divide into eight portions. Crush rose petals and add half of it to the barfi and mix well. Add a little rabdi and mix.

Step 3

Divide the dough into eight portions. Roll out each portion into a puri, place a portion of stuffing in the centre, gather the edges and roll into a ball. Further roll out into a parantha.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.