Recipe

1. For Rabdi: (a) Pre heat the oven at 180*C. (b) In the meantime, heat soya milk in a deep pan, add sugar and cashew nut paste and then, cook for two minutes on low flame. Stir it continuously, sprinkle fennel seed powder and keep it aside. Then divide the Rabdi into 3 separate bowls. 2. For white layering: (a) Heat a separate pan, add Tofu, milk powder, sugar and mix throughly. Cook for one minute then sprinkle fennel seed powder and keep it aside. Once it cools down, knead it till it reaches a smooth consistency. 3. For stuffing: (a) Dry roast Dry Fruits (listed out in the ingredients) then crush it, add wheat flour, Gulkand and again cook for one minute, then sprinkle black pepper powder and keep it aside. 4. For layering: (a) In a plate spread Aam papad slices, coat with White Layering Mixture (milk powder and tofu mixture dough). (b) Layering must be done on two sides - up and down. Then stuff it with Dry Fruits stuffing, roll it, arrange it in a ovenproof dish, then pour one bowl of soya milk Rabdi, cover with a foil and bake it for 10 minutes on double boil method at 180*C. (c) After it cools down, chill it in the refrigerator for 15 mins. 5. For red sauce: (a) For red sauce, heat pomegranate juice in a pan add sugar, chat masala, cook for one minute and keep it aside. (b) In another bowl of Rabdi, add Pomegranate sauce make a light red colour of Rabdi. 6. For violet colour of Rabdi: (a) In a Rabdi bowl, add Aparajita flowers soaked in water and mix it. Then heat for 30 seconds, then the violet colour Rabdi is ready for garnish. 7. For garnishing: (a) Add few crushed roasted cashew nuts. (b) Serve chilled Aam papad stuffed roll garnish with red and violet coloured Rabdi, sprinkle crushed cashew nuts over it and Aparajita blue and white flowers. (c) Evil Eye Baked Tofu Rabdi Roll is ready to serve.