Rabri seviyan
Rabri seviyan is basically a fusion of 2 classic Indian recipes with the authentic Rabri mixed with seviyan. Rabdi is the simplest Indian dessert flavored with nuts, cardamom, saffron .
Ingredients
For Rabri
- 1 liter Full fat milk
- 1/2 cup Sweetened Condensed Milk
- 1 tbsp chopped almonds
- 1 tbsp chopped pistachios
- 1 tbsp chopped cashew
- 1/4 tsp Green Cardamom powder
- 1 pinch saffron
- 1 tsp Rose water
For Seviyen
- 1 cup Vermicelli/ Seviyan crushed
- 1/4 cup ghee
- 3/4 cup sugar
- 1+3/4 cup water
- 1/4 tsp Green Cardamom powder
- 1 pinch orange food colour
- 1&1/4 cup Thick cream or Malai
Instructions
For Rabri
- In a heavy bottom pan add milk and bring it to a boil.Keep stirring occasionally.
- once the milk comes to a boil, start scrapping the sides to remove the cream. Reduce the flame to medium low and cook until the milk reduces to hand of its original quantity.
- Add condensed milk, chopped nuts, saffron, cardamom powder and rose water.Cook for 3-5 minutes. Switch off the flame. Rabri is ready.
For Seviyen
- In a sauce pan add water, sugar, cardamom powder & food color. Boil on low heat until the sugar is completely dissolved. Switch off the flame. Sugar syrup is ready.
- Heat ghee in a pan on medium flame & add crushed vermicelli, Roast for 2min.
- Add this sugar syrup in the roasted vermicelli pan.Stir, cover & cook for 4-5min on low flame.Seviyan are ready.
Assembling
- In a wide dish add seviyan and spread evenly.
- Add the fresh cream or malai on top of it and spread evenly.
- Now add a layer of seviyan .
- Now pour the rabbi on top of seviyan layer . Add some chopped nuts on top and refrigerate for 1-2 hours.