Keep this cool by eating this thing in summer, Cool Cool
To keep yourself cool in the summer, eat cold tapes
In the summer, cool cold waxed rabbi is just fun to eat. This time, make it at home only in the summer and eat waxed rabbi. Read Easy Recipes Here -
material -
Full cream milk - 1.5 liters
Pistachios - 10 to 12
Almonds- 4 to 5
Cardamom powder - ½ teaspoon
Sugar- 2 1/2 tablespoons
Method -
Heat the milk in curry and stir it till it boils. Keep the milk running in a spoon every 2 minutes while taking the spoon to the bottom of the kadhiha so that the milk should not be kept under the frying pan.
After the milk has boiled, let the milk run on a high flame and let it thicken till 1 liter. If the milk starts bouncing, then immediately reduce the gas and then make it faster. While milking the milk, stirring the milk with a spoon every 2 to 3 minutes.
In the meantime, prepare the piston finely and prepare. Slice the almonds too thin. During this time, keep an eye on milk too, that the milk does not float nor even on the bottom.
As soon as the milk is thick, turn the flame into it and put the cream on top of the milk, put it on the edge. Take it from the bottom, sometimes with a spoon, and as soon as it comes to cream on the milk, apply the cream on the shore. Only 250 ml of milk should be avoided in Kadhahi. Until then, keep repeating this process. Pour the cream to the edge of the curry while the cream is rinsed on the milk.
When some 250 to 300 ml of milk remains in Kadhahi, then add cardamom powder to it and mix it. Also add sugar and let it cook till sugar dissolves. Turn off the gas after dissolving in sugar and let the rabbi cool slightly.
After the rabbi cools down, mix the scallops with curry and squeeze the milk into thickened milk. Rabri is ready when all the melons of milk are mixed in milk. Take it out in a cup.
Serve the waxed rabari garnish with chopped pistachios and almonds and experience the mixed taste of thick and thick milk filled with its viscosity.
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I don't know what to say....thank for share great post!