Moogar Puran Poli With Panneer Rabdi


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Serve 2" puran poli topped with 2 tsp rabdi. Still we can enjoy two sweets at a time and consume less calories. Moogar is one of the easy to digest dal, panneer is low calorie option as compared to ghee based and fried sweets. Keep the sugar proportion low as both the sweets will come together and give enough sweetness. We can flavour the panneer rabdi with rose syrup or kesar pista flavour or any fruit and its essence can be used.

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Moogar Puran Poli With Panneer Rabdi recipe - How to make Moogar Puran Poli With Panneer Rabdi

Preparation Time:    Cooking Time:    Total Time:     Makes 8 to 10 servings
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Ingredients

For The Puran Poli
1 cup boiled yellow moong dal (split yellow gram)
1/4 cup sugar
1/2 tsp cardamom (elaichi) powder
2 tsp ghee

For The Covering
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee

For The Paneer Rabdi
500 ml milk
1 cup grated paneer (cottage cheese)
2 tbsp rose syrup

To Garnish
1/4 cup rose petals
2 tbsp blanched and pistachio slivers
Method
For the puran poli

    For the puran poli
  1. Heat the ghee in a non-stick pan, add the yellow moong dal, mix well and cook till moisture evaporates.
  2. Add the sugar and cook until almost dry.
  3. Keep it soft and pliable. Do not make it stiff. Add little more ghee if required and keep it smooth.

For covering

    For covering
  1. Mix all the ingredients and knead a soft dough.

For puran poli

    For puran poli
  1. Roll 2" puris.
  2. Place puran in the center. Gather the sides and seal it in the center.
  3. Press and roll again to 2" puri. 2 mm thick.
  4. Roast it on a tava and cook well on both the sides. Remove and smear 1/2 tsp ghee. Keep aside.

For the rabdi

    For the rabdi
  1. Heat the milk in a deep pan and simmer for 5 minutes.
  2. Add panner and simmer for 2 minutes and bring it to room temperate.
  3. Add rose syrup and mix well.

To assemble

    To assemble
  1. Place puran poli in a small glass dish and top with rabdi. Garnish it with rose petals and pista and serve fresh.


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This recipe was contributed by damyantiben on 09 Nov 2012


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