How to make Date and Nut Parcels with Rabdi -
Gujiya in a whole new avatar! Date and dry fruit stuffed parcels, soaked in sugar syrup, garnished with saffron, pistachios and fresh rose petals, served with rabdi. If you find shaping the gujiyas a difficult task, this recipe is the perfect alternative for you. A simple and quick recipe for the festive season!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dates (खजूर), Rabdi (रबड़ी)
Cuisine : Indian
Course : Mithais
For more recipes related to Date and Nut Parcels with Rabdi checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo . You can also find more Mithais recipes like Kesari Shrikhand-SK Khazana Atte Ka Laddoo Quick Basundi - SK Khazana Baked Amrakhand-Cook Smart
Date and Nut Parcels with Rabdi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Date and Nut Parcels with Rabdi Recipe
Dates seeded and roughly chopped 8-10
Rabdi as required
Dough for gujiya as required
Dry fruits mixed as required
Oil for drizzling + for deep-frying
Sugar syrup to sprinkle
saffron strands to sprinkle
Pistachios sliced as required
Rose petals for garnishing
Method
Step 1
Take dates in a bowl. Add mixed dry fruits and mix well.
Step 2
Divide the dough into equal portions, drizzle some oil on top, roll them out to thin sheets and cut into squares with a 3 inch square cookie cutter.
Step 3
Heat sufficient oil in a kadai.
Step 4
Put some date-dry fruits mixture in the center of ½ of squares, cover with remaining squares and press the edges to seal. These are parcels.
Step 5
Deep-fry the parcels till golden and crisp. Drain on an absorbent paper.
Step 6
Put some rabdi in a serving platter and place parcels on top. Drizzle some sugar syrup, sprinkle some saffron and pistachios on top.
Step 7
Serve immediately garnished with rose petals.
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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.
