Motichoor Rabri Jar Pudding
Ingredients 150 gm kesari laddoo
1000 ml full fat milk
200 gms brown sugar
A pinch of cinnamon powder
Almond-pistachio slivers to garnish
A few saffron strands to garnish
Preparation To prepare rabdi, take a thick bottom kadhai and pour the milk in it and bring it to a boil.
Once it boils, turn the flame to low and keep stirring until the milk reduces to about 300 ml. Remember to scrape the sides and bring the scrapes back in the boiling milk to get the lachhas.
Once ready, cool the rabri and then layer it with the crushed laddoo, nuts, saffron, and cinnamon powder. Top it with saffron and nuts.
MORE Food ARTICLES
A Delicious and easy Vaisakhi Dessert
Chef Gautam Mehrishi, a well-known celebrity chef, is a proponent of Indian food.
In his most trending show, Kitchen Magic, he brings professional and innovative global cooking techniques to the home kitchen.
Drawing appreciation for his vast body of work as a chef, in 2007, the Indian Ministry of Tourism decorated Chef Gill with the highest honour in the hospitality profession – The Lifetime Achievement Award – a first for a chef in India.
As the Corporate Chef of ITC, Manjit Singh Gill's knowledge and experience comes from over four decades of work in pioneering world-class restaurants curating traditional Indian food
Reputed for his constant innovation in the world of gastronomy, he is a name to reckon with in the national and global hospitality and culinary industry.