An Indian dessert with jalapeño? It is not what you think it is. Veteran food-blogger, Sudha Gupta shows the pairing of jalapeño peppers with Rabri, creating a dessert version of KJo’s latest hit: “Rocky Aur Rani.” Who would’ve thought Rabri, an Indian staple, can be paired with such a pepper to create a melody of flavors that melt in your mouth.

Prep Time: 2 Hours

Refrigeration Time: 8-10 Hours

Serves: 8-10 People

Ingredients:

For Rabri:

2 cups milk

½ cup milk powder

½ cup sugar

1 tsp rose water

Pinch of saffron

1 cup dried cranberries (For garnish)

For the Stuffed Jalapeno:

8 pieces of fresh green jalapeño peppers

3 tsp unsalted butter

1/2 cup sugar

1/2 tsp cardamom powder

Pinch of saffron

One tsp rose water

For the Stuffing Inside the Jalapeno:

1 cup coconut powder

1/2 cup chopped nuts of your choice – pistachio, almonds, and/or cashews

2 tsp unsalted butter

4 tsp Gulkand

24 dry cranberries

2 tsp cardamom seeds

The fusion of sweet and sour will take your taste buds on a ride.

Method:

Preparing the Rabri:

Take 2 cups of milk and boil it in a pan. Mix in 1/2 cup of milk powder and 1/2 cup sugar. Keep this on the stove until it has a thick and ‘rabri’ like texture. Add in a teaspoon of rose water and a little bit of saffron into it. Keep some dry cranberries to garnish in the end.

Preparing the Stuffed Jalapeño:

Now to prepare the jalapeño, cut them from the center, but only on one side. Scoop out the inside of the peppers until there is enough space for a filling. Fill up a pot with enough water to boil your jalapenos. Once the water is at a boil, place in the peppers and let it sit for 4 minutes. Remove the jalapeños from the water and let it cool.

Place a pan on the stove and add butter. On low heat, put all the jalapenos in and roast them for about 4 minutes. Take them out and allow them to cool.

Now put 1/2 cup of water & 1/2 cup sugar in a pan on medium heat. Once the sugar starts to dissolve add a pinch of saffron and one teaspoon rose water. Put all the peppers into this syrup and keep stirring it until the jalapenos soak up the syrup. Remove the peppers and let them cool down. Lastly, take out the stems of the jalapeños (optional).

Preparing the Filling for the Pepper:

Put one teaspoon of butter and one cup coconut powder in a pan on low heat. Let it sit for one minute and then take it out in a bowl.

In the same pan, add one more teaspoon of butter and ½ cup of nuts (your choice). Place once again on the stove on low heat for a minute. Remove nuts from the stove and mix them in with the coconut powder, set earlier.

Add in Gulkand, cardamom seeds, and the dried cranberries to the nuts and coconut powder mix. Mix them well.

Stuff the jalapeños with the filling with a spoon. Make sure that the stuffing is in, tightly. You may need to use your hands.

Once done, let everything cool for about 8 to 10 hours, in the refrigerator.

Finally, spread some Rabri on a plate, as shown in the picture. Place the stuffed jalapeño on top of it. Garnish with dry cranberries, almonds, and saffron.

Editor’s Note:

Pairs excellent with hot Jalebi. Although, be prepared for either a sugar rush or a sugar-induced nap.