Instant Makhana Rabri

Cook along · 13 steps

Method

1. 1

   Heat 1 tbsp ghee in a pan. Add 2 cups makhana and roast on low flame for 3-4 minutes until crispy. Transfer to a bowl.

2. 2

   In the same pan, add 10 almonds and 10 cashews. Roast on low flame for 2-3 minutes until lightly golden. Remove and let cool.

3. 3

   Grind the roasted makhana coarsely in a blender — do not make a fine powder. Similarly, grind the almonds and cashews coarsely.

4. 4

   Soak 10 saffron strands in ¼ cup warm milk for 2 hours.

   

5. 5

   Bring 1 liter cow's milk to a boil in a pan. Boil on low flame, stirring occasionally to prevent sticking.

6. 6

   After 7-8 minutes when the milk is boiling, add the ground makhana powder. Mix well ensuring no lumps form.

7. 7

   Add the ground dry fruit powder. Mix and boil on low flame for 10 minutes, stirring frequently.

   

8. 8

   The makhana will create a cream-like texture, just like traditional rabri. Keep scraping the cream from the sides of the pan.

9. 9

   Add the saffron milk and ⅓ cup sugar. Mix and cook on medium flame for 5 minutes.

10. 10

    After about 25 minutes total, the rabri will thicken nicely. Add cardamom powder and mix.

    

11. 11

    Turn off heat. The rabri will thicken further as it cools.

12. 12

    Garnish with chopped pistachios and dried rose petals. Serve hot or cold.

13. 13

    Offer to Lord Jagannath with tulsi leaves.