Wednesday, August 9, 2017

Quick rabri


INGREDIENTS
brown bread 4 small slices
thick avil ( flattened rice) 2 tbsp
milk 1 litre
sugar 1/2 cup or to taste
cardamom essence 1/2 tsp
nuts chopped 1 tbsp
raisins 1 tbsp
ghee 1 tbsp

METHOD
powder avil to a fine rava 
powder bread to fine rava
heat 1/2 tsp ghee, fry nuts and raisins to golden, remove in a cup
in the same pan, add avil add 1/2 tsp ghee, fry lightly for 2 minutes, remove in a plate
in the same pan, add bread powdered, add 1 tsp ghee fry for 2 minutes on medium flame, remove
in the same pan, add milk, let it boil, stir from time to time, once it boils well , add sugar or sugar substitute, or brown sugar as per taste, mix well, stir from time to time on medium flame till sugar has dissolved completely and let it boil for a minute, add the fried avil and bread, stir well on low flame, let it simmer for 3-4 minutes, check for sweetness, if need be add more sugar, remove, add essence and fried nuts and raisins, mix well. It will thicken as it cools. Serve hot or cold.

When made with white bread and as it cools, it tastes just like rabri!
 Note- you may use brown or white bread, actually it tastes better with white bread, but as I had 4 slices of brown bread today, I used that, earlier made with white bread only.
Bigger slices 3 are normally enough for 1 litre, you need not cut the corners, if you blend it, or even if you crumble with your fingers if the bread is fresh.
This is the first time, added avil to it, as avil is a good source of iron.


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