Sevai Katori Rabdi

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Sevai Katori Rabdi


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 3
  • For Sevai Katori: 100 gm Sevai (Vermicelli)

  • 1 tbsp Ghee

  • 2 tbsp Water

  • 3 tbsp Condensed Milk

  • 1 tbsp Cardamom powder

  • For Rabadi 4 tbsp Sugar

  • 5 tbsp Milk Powder

  • 1 tsp Cardamom Powder

  • 1 tbsp Corn Flour

  • 4 tbsp Condensed Milk

  • 4 tbsp Cashew nut powder

  • 1 Cup Milk

  • 1/2 cup Fresh cream As required Chopped dry fruits and cherry


  • Heat a Pan on medium heat and add Sevai in it. Add Ghee in the pan and Roast it until Sevai changes Golden brown in colour. It takes 5-7 minutes. Now add Water into Roasted Sevai and mix it well for about a minute. Add Condensed Milk, Cardamom Powder and mix it well. Cook the Sevai mixture for another 3 minutes. Take a small bowl and put it with cling film. Add cooked sevai mixture into the katori bowl. Arrange carefully mixture into the bowl because mixture is hot.
  • FOR RABADI: In a pan, add all dry ingredients and slowly add little by little milk into it and stir well make sure there is no lumps into the mixture. Now add remaining part of milk and fresh cream, Saffron threads into the mixture and switch on the flame. On medium heat, cook the rabadi mixture. Stir it continuously. When the mixture gets thick switch off the flame and let it cool completely. After 2 hours bring out the muffin tray from refrigerate and remove the katori from the tray.
  • Now pour the rabadi mixture into the Sevai katori. Decorate it with some dry fruits and cherries. Serve it and enjoy