Green Chilli And Honey Angoori Rabri

Green Chilli And Honey Angoori Rabri - Plattershare - Recipes, food stories and food lovers
Angoori Rabri with a Twist !!!!! Shocking, yes it isssssss!!!!! I wanted to innovate this recipe, especially for people who have a palate for both spicy / hot and sweet flavour. Kutch Theekha Kutch Meetha. A rich creamy dessert made with thickened milk, flavoured with stewed seedless green chillies, honey, green cardamom powder and garnished with stewed seedless sliced green chillies, honey, slivered almonds, pistachio nuts and broiled saffron.
4.60 from 70 votes
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Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Served As: Brunch, Snacks
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • cup Full Cream or rabri, or milk for the rabri milk 05
  • 1/2 cup Sugar
  • 1/4 tsp cardamom powder th
  • Pistachio Nuts blanched, peeled and chopped-10 gm.
  • Almonds blanched, peeled and chopped- 10 gm.
  • 12 Rasgullas other ingredients baby chenna murki nos nos
  • 20 ml Green Chillies or honey for stewing the honey
  • 60 ml Water
  • Green Chillies deseeded, thinly sliced stewed in honey -02 nos. for the flavouring
  • 30 ml Honey
  • Green Chillies deseeded, finely sliced- 01 no., or garnishing for the garnishing
  • tsp Honey 02
  • Saffron broiled- 01 gm.
  • Pistachio Nuts blanched, peeled and slivered-10 gm.
  • Almonds blanched, peeled and slivered- 10 gm.


  • In a non-stick pan boil 60 ml of water, add 20 ml of honey and all the deseeded slices of green chillies. Strain and divide into ¾ th and ¼ th portions i.e. to be added in the rabri and for the garnish.
  • In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat. Do not stir too often, as a layer of cream should form over it.
  • After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk is left.
  • The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts.
  • Add stewed green chilli slices, the baby rasgullas / chenna murki, stir gently. Remove from the flame. Add honey. Stir gently, taking care that you don’t break the baby rasgullas / chenna murki.
  • Let it cool. Transfer to a serving dish / clay pots. Refrigerate to chill for at least 01 hour.
  • For the Serving: Serve chilled garnished with deseeded sliced green chillies stewed in honey, honey, broiled saffron, almond and pistachio nut slivers.

Recipe Notes

Chef Tips:
1. You may use silver leaf to top this dessert to make it more attractive, but remember to apply it before you garnish the dessert.
2. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
3. You may increase the no. of green chillies as per your taste.
4. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done.
5. You may make this rabri without sugar i.e. only with honey as a sweetener , in that case increase the quantity of honey and add it to the milk when thickened and removed from the flame.
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4.60 from 70 votes

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

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