Green Chilli and Honey Angoori Rabri – Angoori Rabri with a Twist !

In a heavy bottomed non-stick pan boil 60 ml of water, add 20 ml of honey and all the deseeded slices of green chillies. Strain and divide into ¾ and ¼ portions i.e. to be added in the rabri and for the garnishing.

In a heavy bottomed pan, add milk, bring it to a boil. Add the sugar and cardamom powder and simmer over low flame / heat.

Do not stir too often, as a layer of cream should not form over it. After the layer is formed, keep pushing it away from the sides towards the center with the help of a wooden spatula.

Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk is left.

The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add in the chopped nuts.

Add stewed green chilli slices, the baby rasgullas / chenna murki, stir gently. Remove from the flame. Add honey. Stir gently, taking care that you don’t break the baby rasgullas / chenna murki.

Let it cool. Transfer to a serving dish / clay pots. Refrigerate to chill for at least 1 hour.

For the Serving: Serve chilled, garnished with deseeded sliced green chillies stewed in honey, honey, broiled saffron, almond and pistachio nut slivers.