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ROSE APRICOT

ROSE APRICOT VERMICILLI TOPPED WITH KESRIYA,BADAM PISTA RABRI


INGREDIENTS for Vermicilli


Vermicilli 1 Cup Servings-4

Full Fat Milk One & Half Cup Preparation time-30 min

Cream Half cup Cooking time – 1Hr

Condensed Milk Half Tin Cooling time – 1Hr

Kesar 9-10 Strands

Almond Chopped 8

Pista unsalted 8

Rose Petals

Salt a pinch

INGREDIENTS for RABARI
Milk full cream 1 ltr

Cream Half Cup

Condensed milk Half tin

Kesar 9-10 Strands

Almonds Chopped 8

Pista unsalted 8

Salt a pinch

Ingredients for Presentation Mixed Dry Fruits chopped Rose Petals Chopped
Instruction for Vermicilli
1Roast the vermicilli till light brown colour in a heavy bottom pan.

2Add milk, rose petals and apricot and cook.

3When milk dry, add condensed milk, add rose water.

Instruction for Rabri


1. Boil milk on low flame till it remail 1/3rd.

2. Add condensed milk,Chopped Badam and Pista and cook.

3. Add a pinch of salt, and keep it for some times for cooling.

4. Add half cup whipped cream in Rabri for smoothness.

Plating


1. Set vermicelli with the help of round cookie cutter, and put a layer of chopped dry fruits.

2. Spread Rabri on it, and finally garnish with rose petals and dry fruits.

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