Rabri Muzafir - Kimami Sewai with Rabri

Name: Rabri Muzafir - Kimami Sewai with Rabri
Cuisine: Indian
Ingredients: For Rabri :; 1 liter Full Cream Milk; 2 tbsp sugar; 1/2 tsp Cardamom Powder; 1/2 cup Finely Chopped Dry Fruits Cashews, Almonds, Pistachios; 5-6 strands saffron; For Muzafir :; 2 cups Dry & Thin Sewai; 2-3 tbsp ghee; 10 Cashews chopped; 1 tbsp Chironjee; 10 Raisins; 5-6 strands saffron; 1/2 cup Mawa / Khoya grated; 1.5 cups water; 1 cup sugar; 3-4 Green Cardamom crushed; 1/2 tsp Kewra Water

Shaheen Ali @cook_8139733

Raipur

Muslim home. Unlike others, this is perhaps the most rarely made dessert in my home, but yes whenever it’s made, we make sure it’s prepared and presented in its best. Kimami Sewai is the most loved variety of Sewai preparations in my family. Thin vermicelli, roasted in ghee and made with khoya/ mawa with lots of dry fruits is then served with thick and creamy kesar rabri. An extremely aromatic and delicious dessert that will certainly fill your heart with guilt hence not advisable to the faint hearts and weight watchers.

Shaheen Ali @cook_8139733

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Ingredients

For Rabri :
1 literFull Cream Milk
2 tbspsugar
1/2 tspCardamom Powder
1/2 cupFinely Chopped Dry Fruits Cashews, Almonds, Pistachios
5-6 strandssaffron
For Muzafir :
2 cupsDry & Thin Sewai
2-3 tbspghee
10Cashews chopped
1 tbspChironjee
10Raisins
5-6 strandssaffron
1/2 cupMawa / Khoya grated
1.5 cupswater
1 cupsugar
3-4Green Cardamom crushed
1/2 tspKewra Water

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Steps

1

For Making Rabri : Take a broad and thick bottomed pan. Pour milk in it and bring it to boil. Once the milk starts boiling, simmer the gas flames and let the milk reduce. This may take 30-35 mins or even more.
2

Keep stirring in regular intervals just to avoid milk getting burnt from bottom.
3

Meanwhile add cardamom powder, saffron strands and chopped dry fruit. You can also soak saffron in a small bowl of milk before adding. This will give immediate color to the Rabri. I added directly so it's completely your choice.
4

Once you see the milk reducing, you will find the cream sticking all around the pan. Keep scratching it with a spatula and add in the milk. Don't forget to stir.
5

Now add sugar and stir continuously till it dissolves. (i added only 2 tbsp sugar because the muzafir is sweet hence i wanted my rabri to be mild in sweetness)
6

Keep scrapping small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabri). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.
7

For Making Muzafir / Kimami Sewai : Break thin sewai and keep aside. Soak saffron in 2 tbsp milk and keep aside.
8

Heat ghee in a wok and roast the broken sewai till golden in color. Collect in a plate and keep aside.
9

In the same wok add 1 tbsp ghee and fry cashews, chironji and raisins and collect aside.
10

Now add water in the same wok along with some crushed cardamom and bring it to boil.Add sugar and keep stirring till sugar dissolves.
11

Immediately add the roasted sewai and keep stirring for a while.
12

Add fried cashews, raisins and chironji and simmer the gas and cover the lid. Let the sewai cook till it dries up and is soft.
13

When the sewai starts drying up, add saffron soaked milk and grated khoya and mix well. Cook for another 3-4 mins.
14

Turn off the heat and add some kewra water for aroma