Chocolatey Rabri

Name: Chocolatey Rabri
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 chocolate bar; 1 paper glass; for Rabri--; 1.25 litres full fat whole milk or 5 cups milk; 2.5-3 tablespoon sugar or add as required; 12-15 saffron strands (kesar) - crushed; 5-6 green cardamoms, crushed or ½ teaspoon cardamom powder (choti elaichi powder); 1 teaspoon rose water or kewra water (pandanus extract); 2 tablespoons almonds (badam) - blanched and sliced; 2 tablespoons pistachios (pista) - blanched and sliced

Pinky @cook_24540637

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Ingredients

1 hr

4 servings

1chocolate bar
1paper glass
forRabri--
1.25 litresfull fat whole milk or 5 cups milk
2.5-3 tablespoonsugar or add as required
12-15saffron strands (kesar) - crushed
5-6green cardamoms, crushed or ½ teaspoon cardamom powder (choti elaichi powder)
1 teaspoonrose water or kewra water (pandanus extract)
2 tablespoonsalmonds (badam) - blanched and sliced
2 tablespoonspistachios (pista) - blanched and sliced

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Steps

1 hr

1

Melt Chocolate bar in double boiler.
2

Spoon melted Chocolate into each paper glass mold.
Allow to set completely.
3

Once set, pop chocolate glasses out of paper glass slowly.garnish the boder of glass
4

For Rabri
5

Take 5 cups or 1.25 liters of full-fat whole milk in a thick bottomed kadai or pan & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
6

So when you will see the cream floating on top, then with a spatula, gently move the cream layer.
Bring it towards the side of the pan and stick it to the pan.
7

Keep on simmering the milk like this and collecting the cream layer on the sides.Once the milk reduces to half, then add 2.5 to 3 tbsp sugar. You can add sugar as per your taste.
8

Garnish with some sliced almonds and serve rabri cold in Chocolate glass