Baked mihidana with rabri Recipe

Cooking Directions

• STEP 1.Prepare the mihidana noodles by mixing gram flour with water to form a smooth batter.
• STEP 2.Pour the batter through a perforated ladle to form thin noodles and bake them until crispy.
• STEP 3.In a separate pan, simmer milk with sugar and cardamom until it thickens to form rabri.
• STEP 4.Serve the baked mihidana noodles with a generous serving of rabri on top.
• STEP 5.Garnish with chopped nuts and saffron strands for added flavor and presentation.

Cooking Tips

• Make sure the batter for mihidana noodles is smooth and free of lumps.
• Bake the noodles at a low temperature to ensure they cook evenly and become crispy.
• Stir the milk constantly while making rabri to prevent it from sticking to the bottom of the pan.

Storage and Serving

• Baked mihidana with rabri is best served fresh and warm.
• Leftover mihidana noodles can be stored in an airtight container for up to 2 days.
• Reheat the noodles in a preheated oven to regain the crispiness.