1.
In a pressure cooker heat ghee, saute carrot for a minute. Add milk n sugar, stir well n pressure cook to 1 whistle.
2.
In an other pan heat milk n slow cook till the milk is reduced to ½ lt. Keep scrapping the sides so that the milk becomes more thicker.
3.
Open the cooker and slow cook the halwa in d cooker itself till all the milk is vaporized.
4.
Add milk powder to the halwa n give a quick mix. Off the flame and add cardamom powder.
5.
Add saffron to the rabdi and keep aside to cool down. Refrigerate before serving.
6.
Grease a bowl or a cupcake mould. Stuff the prepared halwa into these bowls to give a shape of the bowl having a cavity in the centre. Refrigerate the bowls for 15 minutes.
7.
De mould carefully and place on the serving plate. Pour little rabdi garnish with mewa and serve chilled.
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