For preparing Moong Katori- Roasted and powdered moong dal, maida, rice powder and suji are mixed with a pinch of salt.

Now the mixture is moulded hard with water. The mould are spread over the back side of a small bowl.

Now the bowl with moulded surface are deep fried in white oil. While frying, the bowl is separated and a crispy katori is formed.

Now for preparing the Rabdi-1 litre milk is heated until it becomes half litre. Now condensed milk, elaichi powder, kesar, kaju and kismis is added and half cooled. Now ghee roasted seviyan is added to the mixture and stirred lightly and allowed to cool for pouring into the katori.

For garnishing pista, kesar and roasted seviyan are used.

It is cooled in the refrigerator and then served.