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SITAPHAL RABDI

  • 4servings
  • 25minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsE
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. almonds (badam)

  3. 4 cardamom powder

  4. tsp 1/4 chopped red rose (gulab) petals

  5. tsp 1 green pistachios unsalted

  6. number

  7. 4 milk

  8. ml 2000 saffron (kesar) strands

  9. tsp 1/4 sitaphal (Custard Apple) pulp

  10. cup 1 sugar (cheeni)

  11. cup 3/4

Instructions Jump to Ingredients ↑

  1. Chop finely almond and pista.

  2. Boil milk in a heavy pot.

  3. Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.

  4. Stir while boiling.

  5. Mix in sugar and stir till dissolved.

  6. Take off fire, mix in saffron, cardamom, almonds, pista.

  7. Cool to room temperature.

  8. Mix in sitaphal pulp, chill for 3-4 hours till very cold.

  9. Pour the mixture in individual serving bowls and decorate with rose petals.

  10. Serve chilled.

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