Shahi sabudana rabri with caramelised dry fruit fower Recipe

Cooking Directions

• STEP 1.Soak sabudana in water for 2-3 hours. Drain and set aside.
• STEP 2.In a pan, heat ghee and add the soaked sabudana. Cook until the sabudana becomes translucent.
• STEP 3.Add milk, sugar, and cardamom powder to the pan. Cook on low heat until the mixture thickens.
• STEP 4.In a separate pan, heat ghee and add the dry fruits. Cook until the dry fruits are caramelized.
• STEP 5.Add the caramelized dry fruits to the rabri and mix well.
• STEP 6.Remove from heat and let it cool.
• STEP 7.Serve chilled as a dessert.

Cooking Tips

• Make sure to soak the sabudana for the specified time to achieve the desired texture.
• You can add saffron strands for a rich flavor and vibrant color.
• Garnish with additional dry fruits for an attractive presentation.

Storage and Serving

• Shahi sabudana rabri can be stored in the refrigerator for up to 2 days.
• Serve chilled as a dessert after meals or as a sweet treat during festive occasions.