Skip to main content

Dates Filled Papad Topped With Apple Rabdi




Ingredients:
  • 10 Papads
  • Oil for frying


For Papad Filling :
  • 1 Cup Dates, chopped
  • 5 Tbsp Water
  • 2 Tbsp Coconut Powder
  • 1 Tbsp Butter

For Apple Rabdi :
  • 4 Cups Milk
  • 1 Cup Sugar
  • 2 Apple, grated
  • Few Saffron strands

For Garnishing:
  • 10 Almonds, Grated
  • 2 tbsp Raisins
  • Few Saffron Strands



Method:

For Papad Filling:
  • Heat butter in a pan and add the chopped dates.
  • Saute till the dates turns soft.
  • Add the measured water and cook until the dates turns mushy.
  • Now add the coconut powder and mix well.
  • Saute till the mixture becomes dry.
  • Remove from the flame and cool.
  • Prepare small balls using dates mixture and shape them into small rolls.
  • Repeat the process for remaining balls and keep aside.


For  Apple Rabdi :
  • Boil the measured milk in a thick bottomed vessel till it reduces half its quantity.
  • Add the grated apples and sugar.
  • Boil them for few more minutes and add the saffron.
  • Stir the milk continuously and switch off the flame, once it gets thick consistency.
  • Cool and refrigerate them before serving.


For Frying Papad :
  • Take one papad and soak it in water for few seconds.
  • Slowly remove them and place it in a plate.
  • Place the dates roll in a papad and fold it like spring roll.
  • Seal the ends using Maida paste.
  • Repeat the process for remaining papads and let them dry for 10 – 15 minutes.
  • Now deep fry them in batches in a medium flame.
  • Remove and drain the excess oil using kitchen towel.
  •  Now for serving, Place the fried papads in a small bowl or plate and top it up with Apple Rabdi.
  • Garnish with grated Almonds, Raisins and Saffron strands.
  • Serve.

Variations :
  • Nuts like badam, cashews, pista and raisins can also be filled along with dates.
  • Fried coconut pieces can also be used instead of powder.





  Linking this recipe with

Viji’s Soul Food Show
Archana’s Tangy Minds












Comments

  1. Never thought of it, but lovely and looks delicious.

    ReplyDelete
  2. delicious filling n lovely preparation dear...

    ReplyDelete
  3. delicious filling n lovely preparation dear

    ReplyDelete
  4. looks interesting and new recipe to me...Bookmarking this...

    ReplyDelete
  5. very interesting recipe priya,superb presentation.

    ReplyDelete
  6. mouthwatery preparation dear..

    ReplyDelete
  7. awesome and interesting dessert Raks :) looks superb, love your presentation dear

    ReplyDelete
  8. Interesting and exciting dessert for a burst of flavors.

    ReplyDelete
  9. looks mouthwatering & delicious :)

    ReplyDelete
  10. Thats kind of new !! very unique in thoughts and am sure must have tasted excellent.

    good little corner you have made, glad to follow you :)

    ReplyDelete
  11. Interesting and delicious.. Very inviting!

    ReplyDelete
  12. Looks yummy n tempting:)perfect dessert aftr dinner.
    MAHA

    ReplyDelete

  13. Wow so lovely and amazing.Loved the clicks. Thank you so much for your entry linked in my blog.

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …