Raisin Raavi--My first recipe inspired

Step 1: Batter preparation

Take gulab jamun powder

Then mix it with butter and little orange juice with pulp and a little cream and milk.

Milk must be thick if u can’t find cream.

First mix butter and with the powder it shud look like the chunks of butter not a solid mass.

[Instead of gulab jamun powder u can pick up wheat and little maida. But u have to add little salt and a pinch of bakin soda and powdered sugar. Instead of that I used to gulab jamun powder]

Now take the chunks and press them into a solid mass after adding milk, cream and one full fruit orange pulp .

Now roll it in a cover and keep it in fridge for an hour.

Step 2: Filling preparation

Pour red wine into a thick non stick pan

Then later add dried raisins and dried grapes, pomegranate, and pulp of half orange and add sugar

Let is simmer on low heat for forty to thirty minutes. So that u can see sugar melted and raisins almost disintegrating into the sauce and almost turning into a thickening mass of liquid.

Later take it out and allow it to cool it down outside only. Once cooled add pomegranate seeds and honey and a little vanilla essence. And mix it on moderate heat, to mix the content.

Then let it cool down in refrigerator now.

Step 3: Take the batter out and make into small circles

1 if you have a oven fill the cut circles with the mix and close them like a dumpling and put it in the oven.

2 if you don’t have an oven roast them on a pan at moderate hit. And serve it by putting the filling on it as a dressing.

Dedicated Ravi Shankar my roomie.