STEP 1.Instructions for the rabri....heat the milk in a heavy bottom vessel. Let it reduce to 3/4 quantity on a slow flame. Keep stirring. Add the saffron milk and condensed milk , sugar. Let it boil for another 5 to 7 mints. Now add the cardamom powder and saffron strands. Switch off the flame, let it cool and keep in refrigerator.
STEP 2.Instructions for the almond pie....
STEP 3.Soak the whole almonds in warm water for whole night. Next morning remove their skin and grind into a fine paste.
STEP 4.Boil the milk and add lemon drops and let milk curdle. Collect the soft chena, rinse it and keep aside.
STEP 5.Mash the chena with your plam and mix the almond paste too. Add in the powdered sugar. (Adjust as per your taste).
STEP 6.Add the cardamom powder and almond essence (optional). Set it in the ring mould and chill in the freeze for 1 hour.
STEP 7.Remove the almond pie after setting and topped with chopped pistachio . Top that layer with chopped grapes or any other sweet fruits. Finally arange the chilled rabri around the pie in a dish. Garnish with silver vark.
Nutrition value
1686
calories per serving
110 g Fat30 g Protein152 g Carbs7 g FiberOther
Current Totals
110 g Fat
30 g Protein
152 g Carbs
7 g Fiber
MacroNutrients
Carbs
152 g
Protein
30 g
Fiber
7 g
Fats
Fat
110 g
Vitamins & Minerals
Calcium
244 mg
Iron
6 mg
Vitamin A
30 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
319 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
16 mg
Copper
1 mcg
Magnesium
429 mg
Manganese
4 mg
Phosphorus
553 mg
Selenium
5 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
