Rabbri Kheer Recipe – Eid Food Recipes

Milk: 2 kg boiled for 30 minutes on low flame
Rice: ½ cup soaked for 2 hours and crushed
Sugar: 2 tablespoons
Condensed milk: ½ tin
Arq-e-gulaab (Rose essence): 1 tablespoon
Green cardamom powder: 1 teaspoon
Rabbri: 250 grams
Pistachio sliced: 2 tablespoons
Silver waraq: For garnish
Boil milk for 30 minutes on low flame. After 30 minutes of cooking add in soaked and grinded rice, cook until rice tender. Add sugar and cook for another 15 minutes till kheer thickens. Add cardamom powder, arq-e-gulaab, condensed milk and cook for 5 minutes more and remove. When kheer comes to room temperature, fold in rabbri with a whisk. Pour rabri kheer in the serving bowl and garnish with silver waraq and pistachio slices. Allow it to cool down in a refrigerator and serve cold.

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