Rabri Kheer a special dessert for Eid. So what else are you cooknig this eid. #HappyCookingToYou
Written Reciope: http://bit.ly/2YYJLWn
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-Doodh (Milk) fresh 1 litre
-Elaichi powder (Cardamom powder) 1/4 tsp
-Cheeni (Sugar) 2 tbs or to taste
-Doodh (Milk) fresh 1 & ½ litre
-Chawal (Rice) basmati ½ Cup (soaked for 2-3 hours)
-Cheeni (Sugar) ½ Cup or to taste
-Elaichi powder (Cardamom powder) ½ tsp
-Khopra (Desiccated coconut) 1-2 tbs
-Pista (Pistachios) sliced 1 tbs
-Badam (Almonds) sliced 1 tbs
-Kaju (Cashew nuts) sliced 1 tbs
-Kewra water 1 tsp
-Chandi ka warq (Edible silver leaf)
-In wok,add milk and bring it to boil and cook on low flame for approx. 1 & ½ hours & keep sticking balai (cream) on the sides of the pot until half of milk is converted into balai (cream).
-Add cardamom powder,sugar and mix well then scarpe all cream from the sides of the pot,mix well and take out in a bowl & set aside for later use.
-In wok,add milk,bring it to boil and cook on medium flame for 6-8 minutes & keep stirring in between.
-Add soaked basmati rice (crush with your hands),mix well and cook on low flame until thickens (approx. 15-20 minutes),mix continuously and mash it with the help of the masher until desired consistency.
-Add sugar,mix & mash well with the help of the masher and cook until sugar dissolves.
-Add cardamom powder,desiccated coconut and mix well.
-Add pistachios,almonds,cashew nut and mix well.
-Add kewra water and mix well.
-Let it cool down.
-Now add prepared rabri and mix until well combined.
-Garnish with silver paper,pistachio,almonds & serve!