💛 Ingredients 💛
For Rabdi:
1 liter of full fat milk
2 tablespoons of sugar
1 pinch of green cardamom powder
1 pinch of saffron
For Motichoor Laddoo:
5-6 pieces of Motichoor Laddoo
For Assembling:
2 tablespoons pistachios slivers
1 tablespoon almonds, slivers
Few chopped rose petals to garnish
💚 Instructions 💚
For Rabdi:
Heat full fat milk in a nonstick pan.
When the milk comes to a boil, lower the heat and let it cook on low heat till it is reduced to half.
Add cardamom powder, saffron, and sugar and cook again till the milk is thickened and has reduced to almost 1/4 of the original quantity.
Keep stirring it every now and then to avoid lumps and sticking it to pan.
You can also blend it in a blender once it’s ready, if you like the smooth texture.
Keep it in the fridge until chilled.
For Motichoor Laddoo:
Gently crumble the ladoos with the help of hand.
Assembling:
In a shot glass, put a spoonful of the crumbled Motichoor Laddoo at the bottom.
Pour rabri over it and make a layer.
Garnish with almond and pistachio slivers and rose petals.
Chill in refrigerator for 2-3 hours before serving.