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Ingredients
3/4 cup Vermicelli (Sevai)
4-5 cup Milk
4 tsp Sugar
1 tsp Ghee
Almonds and Raisins for garnish
Method
1. In a nonstick pan, add 1 tsp Ghee and allow to heat
2. Now add the Vermicelli and roast till golden brown
3. Now add the milk and allow it to boil.
4. On slow flame let the milk boil for 10-15 min stirring in regular intervals.
5. When the milk become thick in consistency, add the sugar and mix well.
6. Close the flame and add the chopped almonds and Raisins.
7. Let the mixture cool, then keep it in refrigerator for 2-3 hours to let the Rabri set.
8. Once the Rabri is set, you can use different shaped molds to serve the Sevai Rabri.
3/4 cup Vermicelli (Sevai)
4-5 cup Milk
4 tsp Sugar
1 tsp Ghee
Almonds and Raisins for garnish
Method
1. In a nonstick pan, add 1 tsp Ghee and allow to heat
2. Now add the Vermicelli and roast till golden brown
3. Now add the milk and allow it to boil.
4. On slow flame let the milk boil for 10-15 min stirring in regular intervals.
5. When the milk become thick in consistency, add the sugar and mix well.
6. Close the flame and add the chopped almonds and Raisins.
7. Let the mixture cool, then keep it in refrigerator for 2-3 hours to let the Rabri set.
8. Once the Rabri is set, you can use different shaped molds to serve the Sevai Rabri.
