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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