Khoya Rabri | How to make Khoya Rabri

By Rupali Kadam  |  4th Jun 2016  |  
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  • Khoya Rabri, How to make Khoya Rabri
Khoya Rabriby Rupali Kadam
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

26

0

Video for key ingredients

  • How to make Khoya

About Khoya Rabri Recipe

Instant form of rabri.

Khoya Rabri, a marvellous creation to spice up your day. Khoya Rabri is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKhoya Rabri is just too tempting. This amazing recipe is provided by Rupali Kadam. Be it kids or adults, no one can get away from this delicious dish. How to make Khoya Rabri is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Khoya Rabriby Rupali Kadam. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Khoya Rabri is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Khoya Rabri

Ingredients to make Khoya Rabri

  • Milk 1 litre
  • Khoya 1 cup
  • sugar 1/2 cup
  • almonds 10 pieces
  • saffron strands 7-8
  • Pinch of cardamom powder

How to make Khoya Rabri

  1. Add milk in thick bottom big pan. Bring milk to boil. As milk need to be reduced for making Rabri, keep it on low flame and stir in between so it won't get burnt. It takes nearly 20 minutes to thicken the milk for making khoya rabri.
  2. Soak almonds in water overnight. Peel almonds and run almonds in grinder with some milk to get almonds paste. Keep it aside.
  3. Cut almonds, cashews in small pieces for garnishing and keep aside.
  4. Saute khoya /mawa in thick bottom pan for 7-8 minutes. After roasting khoya, it will become soft. For making it more softer and creamy knead it with hands when it cools down.
  5. When milk gets reduced add softened  khoya and almonds paste in it.
  6. Add sugar in Khoya rabri and simmer it for few more minutes.
  7. Finally Sprinkle pinch of cardamom powder  and saffron strands on Rabri and switch off gas.
  8. Saffron khoya Rabri can be served chill or warm.

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