Name: Sitaphal Rabdi shots in chocolate bowls recipe by Anamika Naik at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: For Sitaphal Rabdi; Milk :: 1 litre; Custard apple/ Sitaphal Pulp :: 1 cup; Sugar :: 1/2 cup; Condensed milk :: 1/3rd cup; Sliced Almonds :: 1/2 cup; Saffron Strands :: 8 to 9; For Chocolate bowl ::; Dark Chocolate compound :: 1/3rd Slab; White Chocolate compound :: 1/3 rd slab

ABOUT Sitaphal Rabdi shots in chocolate bowls RECIPE

This is a complete self innovative dish, however sitaphal rabdi, i have followed from indianforever.com with minor changes. In Diwali, we have loads of food and fun. Sometimes food gets so heavy that there is no space left for dessert, so came up with this idea which gives a fusion touch to a traditional recipe and also will be loved by kids too. Do let me know your feedback too.

Ingredients Serving: 5

For Sitaphal Rabdi
Milk :: 1 litre
Custard apple/ Sitaphal Pulp :: 1 cup
Sugar :: 1/2 cup
Condensed milk :: 1/3rd cup
Sliced Almonds :: 1/2 cup
Saffron Strands :: 8 to 9
For Chocolate bowl ::
Dark Chocolate compound :: 1/3rd Slab
White Chocolate compound :: 1/3 rd slab

Instructions

Take a heavy bottom pan and boil milk in the pan. Once Milk starts boiling, let it simmer for 5 to 10 minutes.
Add sugar and condensed milk and stir ir continuously so that it doesnt get burnt in the bottom. Keep on stirring.
Add Almonds, saffron strands to the mixture and let it simmer till the milk is reduced to half and the mixture should be thick.
Now let it cool at room temperature and then keep it in fridge to make it cool. Crush or grate or slice the dark chocolate and white chocolate slabs and mix them in a microwave safe bowl.
Microwave this to 1 min and then take it out. Mix it very nicely. Here, tempering should be perfect and neatly done orelse chocolate bowls can break.
Now check whether chocolate mixture is in room temperature( this you can take one drop of mixture and place it on ower lip, you should not feel the heat).
Now take a small chocolate bowl plastic mould tray and with the help of small spoons pour mixture in the moulds.
Slightly rotate the tray so that chocolate mixture spreads all over. Now invert the tray on a big plate so that excess chocolate mixture is removed and we get a thin chocolate crust.
Now keep this tray in the refrigerator in the freezer zone for 5 to 10 mins.
Take the tray out and invert it on the plate and give a slight tap on every mould so that chocolate bowls come out easily. Now fill these chocolate bowls with sitaphal rabdi. Serve it instantly.

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