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Preparation Time : 30
Cook Time : 20
Total Time : 50
1/2 cup- sabudana (sago)
2 tbsp- sugar
1 tbsp- roohafza sorbet
1 tsp- cardamom powder
2 cup - water or as required
For making rabdi::--1 litre milk
8-10 saffron threads( soaked in2 tbsp milk)
100 gm - khoya
2 tbsp- chopped almonds and pistachios
Wash the sago and soak for 1 hour along with sufficient water. After soaking take it in a pan with 2 cup of water and cook.
Add 1 tbsp suger and cook it on medium heat until sago gets translucent. Off the flame and keep it in room temperature for cool down. Add roohafza syrup and mix it well. Now put it in a bowl or mould. Keep it in fridge for set.
Boil milk in a kadhai to make rabdi. When the milk reduces to half add 1 tbsp sugar , khoya and cardamom powder into it and mix everything well. Add soaked saffron and mix. Cook until it thickens. Add some chopped nuts and off the flame.
Allow it to cool down in room temperature. Now remove the sago from the fridge. In a plate demould the prepared sago in the middle of the plate .keep rabdi around with sabudana pudding. Garnish with chopped nuts and serve chilled.
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