Eggless Modak Crepe with Rabdi
Ingredients
- 1 cup maida or wheat flour
- 1/4 cup powdered sugar
- 1.5 cups room-temperature milk
- 3 tablespoons melted butter
- a pinch of baking soda
- 1 teaspoon butter (for stuffing)
- 1 cup grated coconut
- less than 1/2 cup jaggery
- cardamom powder from 4 cardamoms
- some chopped dry fruits
- Kesar rabdi (for serving)
- pistachios (for garnish)
- rose petals (for garnish)
Preparation
In a bowl, take 1 cup maida or wheat flour
Add 1/4 cup powdered sugar, 1.5 cups room-temperature milk gradually while stirring to avoid lumps, 3 tablespoons melted butter, and a pinch of baking soda
Mix everything to make a smooth runny batter with the right consistency
Heat a pan on low-medium heat and grease with butter
Pour one ladle-full of crepe batter into the pan and spread it evenly
Cook the crepe for about 1 minute on each side
In a pan, add 1 teaspoon butter
Add 1 cup grated coconut
Add less than 1/2 cup jaggery
Cook on low to medium flame until jaggery melts and mixture thickens
Add cardamom powder from 4 cardamoms and some chopped dry fruits
Turn off heat and let the modak stuffing cool down
Place the stuffing into the center of the crepe
Fold and make a parcel
In a serving plate, spread Kesar rabdi, place the crepe on it, and garnish with rabdi, pistachios, and rose petals
Notes
This dish is a creative offering for Ganesh Chaturthi, using Nutralite Doodhshakti Probiotic Butter Spread for creamy texture and probiotic benefits
Participate in the contest by filming a reel, tagging @nutralite, and using #FestiveDelightsWithNutralite for a chance to win prizes
