Kunafa Rabri

Serves 1
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Directions

  1. 1In a blender, add fox nut, cashew, almonds, cardemum, soaked rice, saffron and cream milk. Grind well and set aside.
  2. 2In a blender, add fox nut, cashew, almonds, cardemum, soaked rice, saffron and cream milk. Grind well and set aside.
  3. 3In a blender, add fox nut, cashew, almonds, cardemum, soaked rice, saffron and cream milk. Grind well and set aside.
  4. 4In a pan add milk and sugar. Mix it well.
  5. 5In a pan add milk and sugar. Mix it well.
  6. 6In a pan add milk and sugar. Mix it well.
  7. 7Add the ground paste and cook it until it becomes thick and creamy.
  8. 8Add the ground paste and cook it until it becomes thick and creamy.
  9. 9Add the ground paste and cook it until it becomes thick and creamy.
  10. 10In a kadhai, add ghee and vermicelli. Roast it well.
  11. 11In a kadhai, add ghee and vermicelli. Roast it well.
  12. 12In a kadhai, add ghee and vermicelli. Roast it well.
  13. 13Add sugar and water and cook until the vermicelli are cooked well.
  14. 14Add sugar and water and cook until the vermicelli are cooked well.
  15. 15Add sugar and water and cook until the vermicelli are cooked well.
  16. 16Add dry nuts and dry coconut and cover it with lid to steam for a while.
  17. 17Add dry nuts and dry coconut and cover it with lid to steam for a while.
  18. 18Add dry nuts and dry coconut and cover it with lid to steam for a while.
  19. 19Add food color and mix well.
  20. 20Add food color and mix well.
  21. 21Add food color and mix well.
  22. 22In a dish, add a layer of vermicelli, then a layer of rabri. Repeat the layers.
  23. 23In a dish, add a layer of vermicelli, then a layer of rabri. Repeat the layers.
  24. 24In a dish, add a layer of vermicelli, then a layer of rabri. Repeat the layers.
  25. 25Garnish with dry fruits.
  26. 26Garnish with dry fruits.
  27. 27Garnish with dry fruits.
  28. 28Refrigerate for half an hour and serve.
  29. 29Refrigerate for half an hour and serve.
  30. 30Refrigerate for half an hour and serve.

Ingredients

  • 0.5 Cup Fox nut
  • 0.5 Cup Fox nut
  • 0.5 Cup Fox nut
  • 10 to 12 Cashew
  • 10 to 12 Cashew
  • 10 to 12 Cashew
  • 10 to 12 Almonds
  • 10 to 12 Almonds
  • 10 to 12 Almonds
  • 4 to 5 Cardemum
  • 4 to 5 Cardemum
  • 4 to 5 Cardemum
  • 2 tbsp Soaked rice
  • 2 tbsp Soaked rice
  • 2 tbsp Soaked rice
  • Saffron
  • Saffron
  • Saffron
  • 0.5 Cup Cream Milk
  • 0.5 Cup Cream Milk
  • 0.5 Cup Cream Milk
  • 500 ml Milk
  • 500 ml Milk
  • 500 ml Milk
  • 0.25 cup Sugar
  • 0.25 cup Sugar
  • 0.25 cup Sugar
  • 4 tbsp Ghee
  • 4 tbsp Ghee
  • 4 tbsp Ghee
  • 200 g Vermicelli
  • 200 g Vermicelli
  • 200 g Vermicelli
  • 0.5 Cup Sugar
  • 0.5 Cup Sugar
  • 0.5 Cup Sugar
  • 1 Cup Water
  • 1 Cup Water
  • 1 Cup Water
  • Dry nuts
  • Dry nuts
  • Dry nuts
  • Dry Coconut
  • Dry Coconut
  • Dry Coconut
  • Food colour
  • Food colour
  • Food colour

Equipment

BlenderPanKadhai

Tips

  • The sevi should not be wet and should be slightly flowy.
  • Food color is optional.