Spicy Honey Angoori Rabri: A Kutch Meetha Dessert Recipe

1 hour 45 minutes

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Spicy Honey Angoori Rabri: A Kutch Meetha Dessert Recipe - Plattershare - Recipes, food stories and food lovers

4.82 from 22 votes
Fusion

About Spicy Honey Angoori Rabri: A Kutch Meetha Dessert Recipe

Experience a delightful twist on the classic Angoori Rabri! This innovative dessert masterfully blends the creamy richness of thickened milk with an unexpected kick of stewed green chilies and the sweetness of honey. Inspired by the delicious balance of 'Kutch Theekha Kutch Meetha,' it's a unique treat that will tantalize your taste buds.
Infused with aromatic cardamom and adorned with a luxurious garnish of stewed chilies, honey, slivered almonds, and pistachios, this rabri is both decadent and daring. The subtle warmth of the chilies complements the creamy sweetness, creating a truly unforgettable fusion of flavors.
Perfect as a unique brunch dish or an after-dinner treat, this recipe is ideal for adventurous food lovers seeking an exciting culinary experience.
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Recipe Time & More

Prep15 minutes
Cook1 hour 30 minutes
Total1 hour 45 minutes
Calories184 kcal
Serves4
Served AsBrunchSnacks
Recipe TasteCrunchySpicySweet

Ingredients
 

For the Rabri

  • 4 cup Milk use high-quality full-fat milk for best results.
  • 1/2 cup Sugar granulated
  • 1/4 tsp Cardamom Powder freshly ground cardamom is recommended for optimal flavor.
  • 20 grams Pistachios blanched, and chopped., peeled
  • 20 grams Almonds blanched, and chopped., peeled
  • 12 Mini Rasgullas or use small chenna murki (indian cheese balls).

For the Stewed Green Chilies

  • 20 milliliters Water
  • 20 milliliters Honey
  • 10 Chilies 1-2 for garnish., deseeded and thinly sliced. 7-8 for stewing, green

For the Garnish

  • 2 tsp Honey
  • 1 gm Saffron Strands broiled in warm milk for a deeper color and flavor.
  • 10 grams Pistachios blanched, and slivered., peeled
  • 10 grams Almonds blanched, and slivered., peeled
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Instructions
 

Prepare the Stewed Green Chilies

  • Boil water and honey in a small pan. Add the thinly sliced green chilies and simmer for about 5 minutes until slightly softened. Remove from heat and set aside. Divide into two portions: one for the rabri and one for the garnish.

Make the Rabri

  • In a heavy-bottomed pan, bring the milk to a boil. Reduce heat to low, add sugar, and cardamom powder. Simmer gently, without stirring frequently, allowing a cream layer to form on top.

Thicken the Milk

  • As the cream layer forms, gently push it towards the center with a wooden spatula. Stir the milk underneath gently to prevent burning. Repeat until the milk volume reduces to about 1/3.

Add Nuts and Chilies

  • Stir in the chopped almonds and pistachios. Add the larger portion of the stewed green chilies and mini rasgullas. Stir gently to combine.

Finish the Rabri

  • Remove from heat. Stir in the remaining honey. Allow to cool completely. Transfer to a serving dish and refrigerate for at least 1 hour.

Garnish and Serve

  • Before serving, garnish with the remaining stewed green chilies, honey, broiled saffron strands, and slivered almonds and pistachios.

Recipe Notes

Expert Tips

  • Use high-quality full-fat milk for a richer and creamier rabri.
  • Don't stir the milk too often while simmering to allow a nice cream layer to form.
  • For a deeper saffron flavor, bloom the saffron strands in a little warm milk before adding to the garnish.
  • Adjust the amount of green chilies according to your spice preference. Start with less and add more if desired.

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4.82 from 22 votes

Recipe Nutrition

Calories: 184kcalCarbohydrates: 35gProtein: 2gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gFiber: 1gSugar: 33g

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji
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4.82 from 22 votes

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