Shahi Rabdi
by Kajal P Jobanputra
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A rich dessert made with water chestnut flour, sago and nuts.
Method- In a pan, roast shingara flour in ghee.
- Add milk, boil till reduced to half.
- Add sugar and sago.
- Cook till sago is transparent.
- Then add fresh coconut, nuts and makanas and saute till it turns light brown.
- Cool at room temperature.
- Keep it in fridge for hours.
- Garnish with rose petals and serve.
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This recipe was contributed by Kajal P Jobanputra on 03 Sep 2012
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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