Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rabri apple kiwi pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Bake This Warm And Simple Apple Pie For An Unforgettable Dessert. Rabri is a traditional Indian dessert and is often a part of celebrations and festivals. This condensed milk based dish is prepared on slow fire over a long period to get that perfect taste.

Rabri Apple Kiwi Pie is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Rabri Apple Kiwi Pie is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rabri apple kiwi pie using 20 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Rabri Apple Kiwi Pie:

1. Prepare For dough :
2. Take 2 1/2 cup maida
3. Prepare 1 tbsp salt
4. Get 2 tbsp honey
5. Get 6 tbsp cold unsalted butter
6. Get 3-4 ice cold water
7. Prepare For filling-
8. Prepare 4 apple and kiwi peeled and cored and cut in slice
9. Make ready 1/2 cup honey
10. Take 1/2 tbsp nutmeg power
11. Prepare 1/2 tbsp cinnamon powder
12. Get 1/4 tbsp salt
13. Prepare 4 tbsp corn flour
14. Get 1 tbsp fresh lemon juice
15. Prepare 2 tbsp unsalted butter
16. Make ready For rabri-
17. Make ready 1 litre full fat cream
18. Get 1 tbsp honey
19. Get 1/2 cup chopped dry fruits (Kaju, pista,badam)
20. Take 1 tbsp cardamom powder

Pour glaze over kiwis, coating them well. Rabri is a sweet, thickened milk based sweet dish in which the milk is cooked on low heat for a long time until it becomes thick and changes color to pale. Sugar, saffron, and nuts are added to it to give extra flavors. Rabri is the main ingredient in several desserts such as Ras Malai, Jalebi, and Shahi Tukda.

Instructions to make Rabri Apple Kiwi Pie:

1. For rabri-Take a heavy bottom pan and add milk to it. Bring the milk to a boil. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
2. Cook the milk for 30 mins till it is reduced to a quarter. Pour the rabri in pots. Garnish with almond and pistachio slivers.
3. Method for dough- - - To make the dough, in a base, take the flour, salt, and honey, together until combined, about 5 mins. Add the butter and process until the mixture resembles coarse meal. Add 3 tbsp of the ice water and 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky.
4. If it is crumbly, add more water 1 tsp at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours.
5. On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish.
6. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
7. On a large sheet of lightly floured, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, and flower cutter make rows of cutouts in the dough, the cutouts for decorating.
8. Reroll the dough scraps to make more cutouts. Refrigerate the lettuce top and cutouts for 30 minutes.
9. Make the filling— In an oven, stir together the apples, kiwi, honey cinnamon, salt, nutmeg and cornflower. Set over medium heat, cover and cook, occasionally stirring, until the apples are just tender but not mushy, about 20 minutes.
10. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 mins.
11. Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 180 degrees.
12. Let the pie shell, flower and leaf cutouts stand at room temperature for 5 minutes. Transfer the Rabri, apple filling to the pie shell, scatter the butter pieces on top, and gently invert the flower and leaf over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.
13. Brush the underside of the leaf cutouts with butter wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with butter wash and sprinkle with the granulated sugar.
14. Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark.
15. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving… Decoration for golden editable power and sprical, cherry.

The rabri wala used to stand next to the huge vessel and continuously churn it with a huge wooden ladle and scrape the sides of the karahis. After coming to Bangalore, I haven't seen such sight anywhere and often, I crave a bowl of creamy milk rabri flavored with saffron and topped with lots of nuts. The Best Kiwi Pie Recipes on Yummly Fruit And Yogurt Pie, Kiwi Pie, Kiwi Pie. Compote of Kiwi, Apple and Cardamom Hoje para Jantar. apple, lemon juice, tea, sugar, kiwi, cardamom pods.

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