Sweet stuffy chewy pavs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Plain pavs or flat buns | |
| 2 | teaspoons | Plain chocolate bits or chips |
| 1 | tablespoon | Soft small raisins |
| 1 | tablespoon | Cashewnuts crushed |
| ¼ | teaspoon | Cardamom powder |
| 2 | tablespoons | Milk powder |
| 1 | tablespoon | Sugar powdered |
| 2 | drops | Vanilla essence; (optional) (2 to 3) |
| 1 | tablespoon | Sweetened condensed milk |
| 1 | teaspoon | Butter |
Directions
Slit pavs from one of the sides, till far inside as you can.
Do not allow any of the other sides to get pierced.
Let the slit be as long as the side. Keep aside.
Mix all ingredients together except butter and condensed milk.
Open slit a bit and coat insides with condensed milk.
Still holding it open, sprinkle in a tablespoon of the mixture.
Press well together so that mixture is sealed in nicely.
Repeat for all other pavs. Melt butter lightly.
Brush all pavs with the butter. Bake in a hot oven for 5 mins or till crust is crisp.
Serve hot with hot or chilled coffee.
They taste good as a cold treat too.
Making time: 20 minutes
Makes: 6 pavs
Shelflife: 1 day
Note:
If using the pita bread, which has a pocket already, then the slit need not be made before proceeding with the rest of the recipe.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.