Rabri muzafir (kimami sevai with rabri) Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and roast the vermicelli until golden brown.
• STEP 2.In a separate pan, bring milk to a boil and then simmer until it thickens.
• STEP 3.Add the roasted vermicelli to the milk and cook until the vermicelli is soft and the mixture thickens.
• STEP 4.Stir in cardamom powder and sugar to taste.
• STEP 5.Garnish with chopped nuts and saffron strands.
• STEP 6.Serve hot or chilled as desired.

Cooking Tips

• Make sure to roast the vermicelli on low heat to prevent burning.
• You can adjust the sweetness of the dish by adding more or less sugar according to your preference.
• For a richer flavor, you can add a few drops of rose water or kewra water to the rabri.

Storage and Serving

• Rabri Muzafir can be stored in the refrigerator for up to 2 days.
• Serve it as a dessert after a meal or as a sweet treat during festivals and celebrations.