November 28, 2016


Milk - 1 litre
Castor sugar - 85 gms
Pistachio - 1 tbsp (finely shredded)
Almonds - 1 tbsp (finely shredded)
Kewra essence - 4 drops


  • Boil the milk in a deep and heavy saucepan over quick fire.
  • Stir continuously, keeping the cream and the skin of the milk towards the sides of the pan.
  • Boi till three quarters of the milk dries up; add castor sugar and stir till it is fully dissolved.
  • Remove from the fire, cold, and scrape the cream from the sides.
  • Add kewra essence.
  • Pour the rabri into a glass dish, spread the skin scraped from the sides over its top and sprinkle almonds and pistachios over it.
  • Serve chilled.

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