Ingredients
Preparations
Blanch pista and almond, slice and keep aside.
Boil the milk and keep half of the quantity aside.
Slow the flame and simmer the rest of
the milk, put lemon juice or vinegar drop by drop to curdle it
Strain through a muslin cloth or fine strainer. Keep it aside.
Break the makhana into pieces. Take a
pan, put ghee and then add broken makhana into it. Roast it gently for
about 2 minutes.
Pour the rest of the milk saving 20 ml for soaking saffron.
When it comes to a boil, crumble the
chena and put into simmering milk. Cook it gently on slow flame stirring
in between.
Add saffron milk, rose water or kewra
water and cardamom powder into it. When it thickens adds sugar and mix
it well. When it becomes rabdi consistency, switch off the flame.
Pour the mixture in 6 serving bowls and garnish it with sliced almond and pista.
Keep in refrigerator for about 3 hours and serve chilled.
No comments:
Post a Comment