Rabri..

**Sawera** · #1 05-31-2006, 06:43 AM

anyone know how to make it
main soch rahi hoon try karoon
i dont know how to make it

any of ya tried it?
is it good? is it worth spending time for?
tell the ingredients n recipe please,,

***Khushboo*** · #2 05-31-2006, 09:36 AM

Yaar there is diff types of rabri.

tumhein kaunsi chayeh..heres a few reciepes..maybe they are the ones ur after...

Ingredients
500 gm. plain white flour or maida
• 500 gm. sugar
• 2 cups water
• A few strands of saffron or 1/4 tsp. small cardamom (illaichi) powder
• 1 litre milk reduced to approximately 1/4th (or one 250-300 ml. tin of un-sweetened condensed milk)
• 1/4 tsp. baking powder
• Ghee or oil for deep frying.
• 1 tbs. pistachio nuts or pista, sliced or chopped
• 1 cup whipped cream or vanilla ice-cream or rabri

Instructions

1. Reduce milk to one fourth by simmering on medium to low heat. Use a heavy bottomed pan and stir frequently. This is ‘rabri’ or Indian style condensed milk. Cool and beat milk, until smooth. You can use tinned, unsweetened condensed milk instead.
2. Mix flour and baking powder.
3. Make a batter by adding cool milk to the flour. It should be thin, like pancake batter, a pouring consistency. Leave aside for 10-20 minutes.
4. Boil sugar and water together to 1 thread consistency syrup. To test this, dip a wooden spoon in syrup, touch it with a forefinger carefully, it is very hot! Press fore-finger against your thumb and gently tease them apart. You should get one wire stretching between finger and thumb. Two wire consistency is too thick for this dish.
5. Add saffron or cardamoms to the syrup and keep it warm on a low heat.
6. Heat 2 tbs. ghee or oil in a frying.
7. Now drop tablespoons of the batter in hot ghee/oil, using a little force, not too much or it will splash, so that you get flat circles of approximately 3 inch/8cm. size (a hamburger size). Fry until brown on both sides and edges are crisp.
8. Lift out, drain oil and drop them in the syrup for 10-15 minutes.
9. Remove from syrup, place on a wire wrack placed on a tray to collect dripping syrup. Arrange on a serving plate and garnish with pistachios.
10. Serve warm with rabri, whipped cream or vanilla ice-cream.

Notes

• Experiment by making batter using natural yoghurt or dahi. It gives a slightly different taste to the malpuas. Keep aside in a warm place, for 6-8 hours, to allow it to rise a little

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Savoury Malpuas With Rabri

Ingredients

For the puas:

Maida - 1 cup.
Milk - 1 Cup approx.
Raisins. - 1 tbsp (optional)
Cashews nuts - 1 tbsp chopped. (optional)
1 Ripe Banana - mashed.
Oil for deep frying

For the syrup:

Sugar 1 cup
Water 1.5 cups

For Rabri:

Whole Milk - 1 litre
Sugar 3/4 cup
Pistachio - chopped 1 tbsp (optional)
Kesar (optional)

Method:

Make the syrup by combining sugar and water and bringing to a boil. Simmer for 3-4 minutes. Cool.
For Rabri - boil milk on low heat until nearly reduced to 1/3rd. Dissolve kesar (if using) in cold milk and add. Add sugar and simmer for some more time until milk thickens (adjust quantity of sugar to taste). Take it off the heat and add pistachios. Cool and refrigerate.
For puas make a batter with the maida and milk. Make sure no lumps are formed. The consistency should be like the besan batter used for pakoras. Now add mashed banana and whip up batter. Add raisins and cashews mix well.
Heat oil in a pan. Add a ladle full of the batter in the hot oil and let it take it's own shape. Deep fry until golden brown on both sides. Remove from oil and soak in sugar syrup for a couple of minuted. Remove to serving dish.
To Serve: Place pua in a serving dish and coat with rabri. Sprinkle dry fruits if desired.

**Sawera** · #3 06-01-2006, 12:44 AM

i dont how many trypes there r,,

ouu this looks like work..
i'll try it this week mayb, first lemme check if i have all the ingredients that i need avalible at home
warna shopping ke liye tayar ho jaoon

wait is it necessary to put cardamom powder?,,coz i dont think i got that
i cant put just cardamom??