by Palak Rajput
Added to 1 cookbook
This recipe has been viewed 4259 times
- Heat ghee and fry sevaiyan till it turns golden brown. Keep aside.
- Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made.
- Add the fried sevaiyan and cook for a few more minutes.
- In another vessel, combine the khoya with half the milk and ½ cup sugar and cook to make rabdi.
- In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee.
- Mix in cardamom powder.
- In a serving bowl, make a layer of sevaiyan.
- Top with a layer of rabdi, followed by a layer of firnee, topped with almonds. Repeat the process for all serving bowls.
- Serve chilled.
This recipe was contributed by Palak Rajput on 25 Feb 2011
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