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Rabri Seviyan katori #myfirstrecipe
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A picture of Rabri Seviyan katori #myfirstrecipe.

Rabri Seviyan katori #myfirstrecipe

Preeti Sanghavi
Preeti Sanghavi @PreetiS02

Desert

Desert

Read more

Rabri Seviyan katori #myfirstrecipe

Preeti Sanghavi
Preeti Sanghavi @PreetiS02

Desert

Desert

Read more
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Ingredients

2-3 Servings
  • ingredients
  • 30 millilitersGhee -
  • 400 gramsVermicelli -
  • 30 millilitersWater -
  • 60 gramsCondensed milk -
  • 2 litresMilk -
  • 175 gramsCondensed milk -
  • 65 gramsSugar -
  • 10 gramsAlmonds -
  • 10 gramsPistachios -
  • 1/4 teaspoonCardamom powder -
  • preparation
  • 1. Heat 30 milliliters ghee in a skillet, add 400 grams vermicelli and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color
  • 2. Add 30 milliliters water and mix it well
  • 3. Add 60 grams condensed milk and mix it well
  • 4. Remove it from heat
  • 5. Take a cupcake tray and add the vermicelli in it
  • 6. Spread it to the sides to make a cup. (See Video)
  • 7. Refrigerate for 20 - 25 minutes
  • 8. Heat 2 litres milk in a heavy skillet and stir well
  • 9. Bring it to a boil
  • 10. Add 175 grams condensed milk, 65 grams sugar and mix it well
  • 11. Again bring it to a boil
  • 12. Add 10 grams almonds, 10 grams pistachios and mix well
  • 13. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides
  • 14. It will take about 1 hour for the milk to thicken on a low heat
  • 15. Add 1/4 teaspoon cardamom powder and mix it well
  • 16. Remove the rabri from heat and allow it to cool
  • 17. Refrigerate it for 30 minutes
  • 18. Remove the katori from tray and fill it with rabri
  • 20. Serve
  • 19. Garnish with pistachios
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Preeti Sanghavi
Preeti Sanghavi @PreetiS02
on June 09, 2020 03:47

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