A rich creamy dessert prepared with thickened milk, flavored with Sitaphal / Custard apple , green cardamom powder and garnished slivered pistachio nuts ,almonds and broiled saffron, is a delicacy which is made during Diwali and other festivals in India. Cehf Reetu loves making traditional Indian dishes and this is one of her favorite.
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Yield / Serves
For the Rabri
Full cream milk- 05 cups
Sugar- Â½ cup
Pistachio nuts, blanched, peeled and chopped-10 gm.
Almonds, blanched, peeled and chopped- 10 gm.
For the Flavoring
Sitaphal / Custard Apple pulp- 01 cup
Green Cardamom powder- Â¼ th tsp.
For the garnishing
Saffron, broiled- 01 gm.
Pistachio nuts, blanched, peeled and slivered-10 gm.
Almonds, blanched, peeled and slivered-10 gm
In a soup pan, heat olive oil over medium heat. Add the onion, ginger juice and grated carrots. SautÃ© for 03 minutes. Add the vegetable stock, bring to a boil. Add salt. Cover, and simmer until the vegetables are cooked thoroughly and are tender for
Puree in a high speed blender in batches until very smooth and creamy. Add sweet lime juice, cinnamon powder and adjust seasoning. Stir well and chill it in the refrigerator.
Serve Chilled garnished with sweet lime slices.
About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
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