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Rabri is a popular, classic and exotic Indian dessert. Generally rabri is served with Jalebi, Gulab jamun and many other sweets, but my mother invented a different variety of rabri with fresh and dry fruits. The reason being I was very fussy about eating fruits in my childhood This Kesariya fruit rabri is a healthy and delicious thandai flavoured dessert made with milk, fresh fruits and dry fruits.
Preparation Time : 120
Cook Time : 45
Total Time : 165
full cream Milk 1 1/4 litre
Sugar 1/2 cups
thandai syrup 1 tsp
cardamom powder 1/2 tsp
rose water 1 tsp
grapes slitted 1/2 cups
peeled and chopped apple 1/2 cups
banana sliced 1 nos
pomegranate kernels 1/2 cups
Almonds, finely sliced 1 tbsp
cashews 1 tbsp
Chopped pistachios 1 tbsp
For the garnish :Chopped Pistahios 1 tsp
Kwiw Fruit Slices 4 nos
Pineapple Chunks 4-5 nos
pomegranate Chunks 1 tbsp
Safron Strands 10 nos
Soak saffron strands in one tablespoon of water or milk and keep aside.
Boil the milk in a heavy bottomed pan, simmer the flame and keep stirring frequently and cooking.
Once the milk starts reducing, add the thandai syrup, cardamom powder and stir well.
Add sugar and soaked saffron and mix well.
Once the sugar is dissolved switch off the flame.
Allow this to cool completely.
Place the rabri in refrigerator for 2 hours
Just before serving add the fruits and sliced almonds, cashews and pistachios and mix.
Serve chilled rabri garnished with kiwi slices, pomegranate kernels, chopped pistachios and saffron strands, in earthen bowls (sikore), for that authentic feel.
You can also serve in any other bowls you like
Enjoy the Chilled Fruit Rabri endlessly.
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