| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
For Rabri :
- 1 liter Full Cream Milk
- 2 tbsp sugar
- 1/2 tsp Cardamom Powder
- 1/2 cup Finely Chopped Dry Fruits Cashews, Almonds, Pistachios
- 5-6 strands saffron
For Muzafir :
- 2 cups Dry & Thin Sewai
- 2-3 tbsp ghee
- 10 Cashews chopped
- 1 tbsp Chironjee
- 10 Raisins
- 5-6 strands saffron
- 1/2 cup Mawa / Khoya grated
- 1.5 cups water
- 1 cup sugar
- 3-4 Green Cardamom crushed
- 1/2 tsp Kewra Water
Ingredients
For Rabri :
For Muzafir :
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Instructions
For Making Rabri :
- Take a broad and thick bottomed pan. Pour milk in it and bring it to boil.
- Once the milk starts boiling, simmer the gas flames and let the milk reduce. This may take 30-35 mins or even more.
- Keep stirring in regular intervals just to avoid milk getting burnt from bottom.
- 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.
- 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.
- 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)
- 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.
- Refrigerate it for at least 2 hours before serving.
For Making Muzafir :
- Break thin sewai and keep aside. Soak saffron in 2 tbsp milk and keep aside.
- Heat ghee in a wok and roast the broken sewai till golden in color. Collect in a plate and keep aside.
- In the same wok add 1 tbsp ghee and fry cashews, chironji and raisins and collect aside.
- Now add water in the same wok along with some crushed cardamom and bring it to boil.
- Add sugar and keep stirring till sugar dissolves.
- Immediately add the roasted sewai and keep stirring for a while.
- 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.
- When the sewai starts drying up, add saffron soaked milk and grated khoya and mix well. Cook for another 3-4 mins.
- Turn off the heat and add some kewra water for aroma
- Scoop and add spoonful of some sewai in a serving bowl and pour in rabri.
- Garnish with some chopped cashews and silver leaf (optional) and serve warm.
Recipe Notes
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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