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Vermicelli Rabri
Method
- Microwave a little ghee and dry fruits on High for 30 seconds in a microwave safe bowl. Keep aside.
- In another bowl, microwave the remaining ghee and vermicelli on High for 1 ½ mins.
- Add the crumbled mawa, milk, sugar and nutmeg powder and microwave on High for 6 mins.
- Let it cool. Grease a bowl and sprinkle the dry fruits, pour in the vermicelli mixture and press gently with a spoon.
- For the rabri, mix the rice powder, condensed milk and the milk in a blender.
- Pour the mixture into a bowl and microwave on High for 7 mins.
- Mix in the dissolved saffron strands and microwave on High for a minute.
- Add the essence. Pour the rabri over the vermicelli. Garnish with silver varq and rose petals and serve chilled.
Ingredients:
2 tbsp. ghee,
2 tbsp. mixed dry fruits chopped
200 gms. vermicelli,
50 gms. mava crumbed
1 ½ cup milk,
100 gms. sugar,
¼ tsp. nutmeg powder.
2 tbsp. ghee,
2 tbsp. mixed dry fruits chopped
200 gms. vermicelli,
50 gms. mava crumbed
1 ½ cup milk,
100 gms. sugar,
¼ tsp. nutmeg powder.
For the Rabri:
1 tbsp. rice powder,
¾ cup condensed milk,
500 ml. milk,
1 tsp. saffron threads,
dissolved in little lukewarm milk,
¼ tsp. kewra essence.
For the garnish:
Silver varq,
few rose petals.
