Turkey x India
Rabri kataifi nests
Crunchy shredded pastry nests holding a pool of slow cooked rabri. Birds have never eaten this well.
90 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original464kcalsame
9 gproteinsame
1 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the milk in a wide kadai on medium heat. Simmer 45 minutes, stirring, and push the cream skin to the sides each time it forms.
- 2Scrape the layers back in. Add 60 g sugar, cardamom and saffron, simmer 3 minutes, cool and chill.
- 3Simmer 100 g sugar with the water and lemon juice on medium heat for 5 minutes. Add the rose water and cool.
- 4Heat the oven to 180°C. Loosen the kataifi, toss with the melted ghee, and twist into 12 nests in a muffin tin.
- 5Bake in the oven at 180°C for 20 minutes.
- 6Spoon the cool syrup over the hot nests. Cool 10 minutes, fill with cold rabri and top with pistachios.
Serve it like this
Set two nests on a dark plate, rabri spilling just over the rim. Finish with pistachio dust, saffron strands and a few drops of rose syrup.
