Kashmiri Rabri Malai

Name: Kashmiri Rabri Malai
Total time: 108600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 ltr milk; strands Saffron; 1 tsp cardamom powder; 1/2 cup sugar; 1/4 tsp yellow food colour; 3 Tbsp vanilla powder with 3 Tbsp corn flour mixed in 2 Tbsp water; 1/4 cup Khoya; 1/4 cup cream; 1/2 cup condensed milk; some For garnish - chopped dry fruits of Almonds & Pistachios

Madhumita Bishnu @Madhubish27

Kolkata

#KD
Kashmiri Desserts are to die for and one such is delectable Rabri Malai. This is mostly made during weddings but can be made otherwise and enjoyed

Madhumita Bishnu @Madhubish27

Kolkata

#KD
Kashmiri Desserts are to die for and one such is delectable Rabri Malai. This is mostly made during weddings but can be made otherwise and enjoyed

Saved

Ingredients

Preparation time-10mins, Cooking time-1.30hrs

4-5 servings

2 ltrmilk
strandsSaffron
1 tspcardamom powder
1/2 cupsugar
1/4 tspyellow food colour
3 Tbspvanilla powder with 3 Tbsp corn flour mixed in 2 Tbsp water
1/4 cupKhoya
1/4 cupcream
1/2 cupcondensed milk
someFor garnish - chopped dry fruits of Almonds & Pistachios

Saved

Steps

Preparation time-10mins, Cooking time-1.30hrs

1

In a heavy bottomed wok add milk, saffron strands and cardamom powder and bring it to boil. Stir
2

When milk is coming to boiling add sugar, yellow food colour and continue stirring
3

When milk is boiling add the corn flour-custard powder-water mix and stir to reduce the flame to low
4

Keep stirring so that there is no lump at all. Stir for 6-7 mins, set aside
5

Now add Khoya, stir, add cream, stir, add condensed milk, stir well. Cool completely
6

When Rabri Malai is completely cooled add chopped almonds & pistachios
7

Plate a classic Kashmiri dessert and enjoy 😊

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on September 10, 2022 09:49

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you