Baked Mihidana with Rabri | How to make Baked Mihidana with Rabri

By Sayan Majumder  |  1st Jun 2016  |  
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  • Baked Mihidana with Rabri, How to make Baked Mihidana with Rabri
Baked Mihidana with Rabriby Sayan Majumder
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

19

0





About Baked Mihidana with Rabri Recipe

Mihidana, a sweet baked with rabri by me..a really nice dessert.

Baked Mihidana with Rabri is a delicious dish which is liked by the people of every age group. Baked Mihidana with Rabri by Sayan Majumder is a step by step process which is best to understand for the beginners. Baked Mihidana with Rabri is a dish which comes from Awadhi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Baked Mihidana with Rabri takes 15 minute for the preparation and 30 minute for cooking. The aroma of this Baked Mihidana with Rabri make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Baked Mihidana with Rabri will be the best option for you. The flavor of Baked Mihidana with Rabri is unforgettable and you will enjoy each and every bite of this. Try this Baked Mihidana with Rabri at your weekends and impress your family and friends.

Baked Mihidana with Rabri

Ingredients to make Baked Mihidana with Rabri

  • saffron – 1 tsp
  • Rabri – 175 gms
  • almond – 10 gms
  • besan – 150 gms
  • pista – 10 gms
  • elaichi powder – 5 gms
  • ghee – 1 kg
  • sugar – 1 kg
  • water as per requirement

How to make Baked Mihidana with Rabri

  1. Mix the besan with water so as to make a semi-thick paste.
  2. Take the ghee in a kadai and heat it. To prepare mihidana, add the besan batter to the heated ghee. Do this by passing the batter through the holes of a ladle.
  3. Next, dip the mihidana in the sugar syrup which is made by boiling the sugar and water together. Strain it.
  4. Follow it by sprinkling elaichi powder and half of saffron on mihidana. Add pista and sliced almonds. Mix well.
  5. Put the mihidana in a baking bowl, and layer rabri to top it. Sprinkle rest of the almond, saffron and pista on top. Let it bake for about 5 minutes.
  6. Serve.

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