Shahi Rabdi


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A rich dessert made with water chestnut flour, sago and nuts.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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2 tsp ghee
2 tsp waterchestnut (shingoda) flour
6 cups milk
3/4 cup sugar
1 tbsp freshly grated coconut
1/2 tbsp sago (sabudana) , soaked for 3 hours
1 tbsp mixed nuts
1 tbsp lotus seeds , chopped

For The Garnish
rose petals

  1. In a pan, roast shingara flour in ghee.
  2. Add milk, boil till reduced to half.
  3. Add sugar and sago.
  4. Cook till sago is transparent.
  5. Then add fresh coconut, nuts and makanas and saute till it turns light brown.
  6. Cool at room temperature.
  7. Keep it in fridge for hours.
  8. Garnish with rose petals and serve.
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This recipe was contributed by Kajal P Jobanputra on 03 Sep 2012
i love to cook, i experiment all my dishes on my husband, when he gives green signal i proceed with ...

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 Reviewed By
Foodie #577035September 09, 2012

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Reviewed September 09, 2012by Foodie #577035


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