Rabri Seviyan katori #myfirstrecipe

Name: Rabri Seviyan katori #myfirstrecipe
Yield: 2-3 Servings
Cuisine: Indian
Ingredients: ingredients; 30 milliliters Ghee -; 400 grams Vermicelli -; 30 milliliters Water -; 60 grams Condensed milk -; 2 litres Milk -; 175 grams Condensed milk -; 65 grams Sugar -; 10 grams Almonds -; 10 grams Pistachios -; 1/4 teaspoon Cardamom 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

Preeti Sanghavi @PreetiS02

Desert

Preeti Sanghavi @PreetiS02

Desert

Saved

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