Menu

Motichoor Rabri Fusion

Rabri is an popular East Indian dessert. Motichur Rabri is a modern touch to this traditional recipe. And believe me, it tastes awesome.

Make it on any occasion, and it wont disappoint you and your family, guests. Easy to make, less time consuming motichur rabri fusion.

Lets learn the step for this wonderful recipe.



Cooking Time : 1 hours
Servings : 4 - 5

Ingredients :

  • 1 ltr full fat milk
  • 5 - 6 motichur laddu
  • a pinch of saffron
  • 1/2 tsp cardamom powder
  • 1 tsp sugar, adjust as per taste
  • Dry fruits, chopped
  • Whipped cream, optional
Recipe :
  1. Bring milk to boil in a non-stick pan. 
  2. Once the milk starts boiling, reduce the flame and stir continuously to avoid burning.
  3. Add sugar and cardamom powder. 
  4. Let the milk boil for 40-45 minutes until thick with desired consistency. Stir in between.
  5. Once rabri is ready, turn off the flame. Let it cool completely.
  6. If you wish, add a little of whipped cream to this rabri. The taste go yummy. This will be an optional step.
  7. Mix and refrigerate the rabri for 4 - 5 hours.
  8. Take a bowl and break the laddus delicately. Don't smash completely.
  9. Now take serving glasses, put motichur ladus at the bottom.
  10. Now pour chilled rabri over laddus.
  11. You can do this once or you can put 2 layer of ladus with 2 layers of rabri. 
  12. At last, garnish the upper lever of rabri with chopped dry fruits and saffron strands.
  13. Serve immediately.

No comments:

Author

I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.