Rabri seviyan katori

Name: Rabri seviyan katori
Cuisine: Indian
Ingredients: 1 cup vermicelli (seviyan); 2 tbsp clarified butter (ghee); 2 tbsp condensed milk; 2 tbsp water; For Rabri; 1 cup milk; 1 tbsp cornflour; 6 tbsp milk powder; 2 tbsp fresh cream (malai); 1/4 tsp cardmom powder; 4 tbsp condensed milk; 1 tbsp sugar; 1 tbsp pistachios chopped; Few strands saffron(kesar); For garnishing pistachios and pomegranate seeds

Rupali Kolvekar @cook_12426173

Karwar (Karnataka)

#diwali

Rupali Kolvekar @cook_12426173

Saved

Ingredients

1 cupvermicelli (seviyan)
2 tbspclarified butter (ghee)
2 tbspcondensed milk
2 tbspwater
For Rabri
1 cupmilk
1 tbspcornflour
6 tbspmilk powder
2 tbspfresh cream (malai)
1/4 tspcardmom powder
4 tbspcondensed milk
1 tbspsugar
1 tbsppistachios chopped
Few strands saffron(kesar)
For garnishing pistachios and pomegranate seeds

Saved

Steps

1

Heat a pan add 2tbsp ghee to this add vermicelli and fry til colour changes
2

To this add 2tbsp water and fry for a minute next add condensed 2 tbsp milk mix well cook for 3 mins and switch off the flame
3

In a Silicon mould add vermicelli mixture dont allow mixture to cool do it fast
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Shape like this and keep this moulds in Refrigerator atleast for 2hrs to set
5

For making Rabri : In a pan (don't switch on the pan) add all the ingredients listed below Rabdi and mix everything well (make a smooth lump free paste)
6

Once everything is mixed switch on the flame on medium heat and keep stirring continuously rabri (dont burn) once it thickens switch off the flame.this process may need 8-10mins
7

Transfer rabri to a bowl and allow it to cool
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After 2hrs take vermicelli cups from refrigerator and demould
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Now in vermicelli cups add rabri and garnish with some sliced pistachios and pomegranate seeds
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