Name: RABRI MUZAFIR (Kimami Sevai with Rabri) recipe by Shaheen Ali at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups Rabri; 2 cups Dry & Thin Sewai; 2-3 tbsp Ghee; 10 Cashews chopped; 1 tbsp Chironjee; 10 raisins; 5-6 strands saffron; 1/2 cup Mawa / Khoya grated; 1.5 cups water; 1 cup sugar; 3-4 Green Cardamom crushed; 1/2 tsp Kewra Water

ABOUT RABRI MUZAFIR (Kimami Sevai with Rabri) RECIPE

Sewai is the most loved sweet made in any Muslim home. Unlike others, this is perhaps the most rarely made dessert in my home, but yes whenever it’s made, we make sure it’s prepared and presented in its best. Kimami Sewai is the most loved variety of Sewai preparations in my family. Thin vermicelli, roasted in ghee and made with khoya/ mawa with lots of dry fruits is then served with thick and creamy kesar rabri. An extremely aromatic and delicious dessert that will certainly fill your heart with guilt hence not advisable to the faint hearts and weight watchers.

Ingredients Serving: 4

2 cups Rabri
2 cups Dry & Thin Sewai
2-3 tbsp Ghee
10 Cashews chopped
1 tbsp Chironjee
10 raisins
5-6 strands saffron
1/2 cup Mawa / Khoya grated
1.5 cups water
1 cup sugar
3-4 Green Cardamom crushed
1/2 tsp Kewra Water

Instructions

Break thin sewai and keep aside. Soak saffron in 2 tbsp milk and keep aside.
Heat ghee in a wok and roast the broken sewai till golden in color. Collect in a plate and keep aside.
In the same wok add 1 tbsp ghee and fry cashews, chironji and raisins and collect aside.
Now add water in the same wok along with some crushed cardamom and bring it to boil.
Add sugar and keep stirring till sugar dissolves and Immediately add the roasted sewai and keep stirring for a while.
Add fried cashews, raisins and chironji and simmer the gas and cover the lid. Let the sewai cook till it dries up and is soft.
When the sewai starts drying up, add saffron soaked milk and grated khoya and mix well. Cook for another 3-4 mins.
Turn off the heat and add some kewra water for aroma
Scoop and add spoonful of some sewai in a serving bowl and pour in rabri.
Garnish with some chopped cashews and silver leaf (optional) and serve warm.

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