Rabri Sewai Katori

Name: Rabri Sewai Katori
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp ghee; 2 cup thin vermicelli; 1/4 tsp cardamom; 1/4 cup condensed milk; as required Ghee for greasing; 4 cup milk; 1/4 cup condensed milk; 8 strand saffron; 1/4 tsp cardamom

Jinal Sahu @jinalsahu

#flavour2
#RabriSivaiKatori

Jinal Sahu @jinalsahu

#flavour2
#RabriSivaiKatori

Saved

Ingredients

1 hr

3 servings

For katori -
1 tbspghee
2 cupthin vermicelli
1/4 tspcardamom
1/4 cupcondensed milk
as requiredGhee for greasing
For Rabri -
4 cupmilk
1/4 cupcondensed milk
8 strandsaffron
1/4 tspcardamom

Saved

Steps

1 hr

1

Take ghee in a saucepan. Add thin vermicelli. Roast them on low- medium flame, stir continuously on low medium flame until golden brown colour. Add cardamom powder, 1/4 cup condensed milk, mix well on low heat. Now it’s comes together.
2

Now another side take muffin tray, fix the greased white polythen. Now put the sivai mixture (do not let it cool) on the polythen. Press with the help of the hand and make thick surface & border. Don’t leave any gap. Repeat this process for all the katori. Leave it for 15 minutes.
3

For Rabri - Take milk in a wok and boil it. Stir in between. Reduced to half. Now add 1/4 cup condensed milk, saffron, cardamom and mix well. Turn off the heat. Let it cool.
4

Now take of the sivai katori. Put the Rabri in the sivai katori. And garnish with the dry fruit (as per your choice). Now Rabri sivai katori is ready to serve.