Take a heavy bottom pan, and add milk to it. Bring the milk to a boil and then add saffron. Lower the heat to medium and let a layer of malai form on top.
Using a skewer, push the layer of malai on the side of the pan. Keep repeating the process and keep pushing the malai on the sides.
Cook the milk for one to one and half hours till you are left with half a litre of milk. Then add sugar to this milk and mix well.
Add the laccha collected on the sides back to the rabri, add rose water and cook for another minute.
Pour the rabri in earthen pots for more flavor or just transfer it in a serving bowl. Garnish with almond and pistachio slivers. Serve.
Award-winning and Michelin-Starred Chef Vikas Khanna recently launched his most exotic food book yet, with ‘Khanna Sutra – Food Lessons in Love,’ which was presented earlier this year to President Obama
Food writer, chef, best-selling cookbook author and host of cooking shows like “Tarla Dalal show” and “Cook It Up With Tarla Dalal” Highly-esteemed cookery author, TV host
Vikram Vij is a Vancouver-based Chef, restaurateur and cookbook author whose television appearances include guest judge on the first season of Top Chef Canada.
The delicate flavours of the spices with the whole chicken makes this a one-of-a-kind dish that is just right for a special occasion. This dish calls for a very pretty…
Nine ‘jewels’ in a creamy gravy served with paper thin flat breads – Navratan Korma. Your Diwali feast shall be brightened with the presence of this korma. I think its…
Ingredients 4 whole quail ¼ cup yogurt 7 to 8 fresh lemon leaves ¼ tsp paprika powder ¼ cup chickpeas flour 5-6 pods peeled garlic Fresh green chilli – according to your spice level Method Take a blender, mix…
