Rabri Muzafir

by Shaheen Ali
Rabri Muzafir

Rabri Muzafir

Sewai is the most loved sweet made in any Muslim home. Unlike others, this is perhaps the most rarely made dessert in my home, but yes whenever it’s made, we make sure it’s prepared and presented in its best. Kimami Sewai is the most loved variety of Sewai preparations in my family. Thin vermicelli, roasted in ghee and made with khoya/ mawa with lots of dry fruits is then served with thick and creamy kesar rabri. An extremely aromatic and delicious dessert that will certainly fill your heart with guilt hence not advisable to the faint hearts and weight watchers.

Though i have both recipe in my blog individually but here i have exclusively shared these amazing recipes that comes together to make a super sinful dessert. So next time when you have special guests at home and you really wanna show your culinary skills, try making this fabulous dessert and collect all praises and accolades. An excellent festival recipe that is not just rich in flavors but will also leave a bench mark in your cooking and make your skills even more refined. RABRI MUZAFIR is a must try!

Rabri Muzafir


Rabri Muzafir

Rabri Muzafir

Rabri Muzafir

Print Recipe
Rabri Muzafir
Sweet and Dry Sewai made with Khoya and teemed with Rabri
Rabri Muzafir
Course dessert
Cuisine mughlai
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
For Rabri :
For Muzafir :
Course dessert
Cuisine mughlai
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
For Rabri :
For Muzafir :
Rabri Muzafir
Instructions
For Making Rabri :
  1. Take a broad and thick bottomed pan. Pour milk in it and bring it to boil.
  2. Once the milk starts boiling, simmer the gas flames and let the milk reduce. This may take 30-35 mins or even more.
  3. Keep stirring in regular intervals just to avoid milk getting burnt from bottom.
  4. Meanwhile add cardamom powder, saffron strands and chopped dry fruit. You can also soak saffron in a small bowl of milk before adding. This will give immediate color to the Rabri. I added directly so it's completely your choice.
  5. Once you see the milk reducing , you will find the cream sticking all around the pan. Keep scratching it with a spatula and add in the milk. Don't forget to stir.
  6. Now add sugar and stir continuously till it dissolves. (i added only 2 tbsp sugar because the muzafir is sweet hence i wanted my rabri to be mild in sweetness)
  7. Keep scrapping small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabri). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally.
  8. Refrigerate it for at least 2 hours before serving.
For Making Muzafir :
  1. Break thin sewai and keep aside. Soak saffron in 2 tbsp milk and keep aside.
  2. Heat ghee in a wok and roast the broken sewai till golden in color. Collect in a plate and keep aside.
  3. In the same wok add 1 tbsp ghee and fry cashews, chironji and raisins and collect aside.
  4. Now add water in the same wok along with some crushed cardamom and bring it to boil.
  5. Add sugar and keep stirring till sugar dissolves.
  6. Immediately add the roasted sewai and keep stirring for a while.
  7. Add fried cashews, raisins and chironji and simmer the gas and cover the lid. Let the sewai cook till it dries up and is soft.
  8. When the sewai starts drying up, add saffron soaked milk and grated khoya and mix well. Cook for another 3-4 mins.
  9. Turn off the heat and add some kewra water for aroma
  10. Scoop and add spoonful of some sewai in a serving bowl and pour in rabri.
  11. Garnish with some chopped cashews and silver leaf (optional) and serve warm.
Recipe Notes

Rabri Muzafir

If you like this exotic recipe , then try making this on festivals and special occasions and treat your guest with the best! Do share your stories with me in comments below.

Love : Shaheen

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8 comments

Nazima Chogle February 6, 2017 - 4:51 pm

This is a rich version of sheerkurma. Lovely, will add it to my eid delicacies. thanks,

Reply
Shaheen Ali February 7, 2017 - 7:32 am

Thanks a lot Nazima 😊

Reply
Pavani February 7, 2017 - 12:47 am

That is such a delicious looking dessert and the name of the dish sounds so gourmet and exotic. Lovely clicks too 🙂

Reply
Shaheen Ali February 7, 2017 - 7:31 am

Thank you so much Pavani 😊

Reply
Sumi February 7, 2017 - 1:51 pm

I feel it would b a show stopper after any meal..hope I can prepare it soon.Photography is simply awesome!

Reply
Shaheen Ali February 7, 2017 - 2:27 pm

Aww! Thank you so much Sumi 😇

Reply
Uzma October 13, 2018 - 11:51 am

Beautiful presentation of siwaii and rabri. It looks awesome . I will definitely try this recepie.

Reply
Shaheen Ali October 30, 2018 - 5:09 pm

Thank you so much 🙂

Reply

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