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Monday, 12 November 2012

DESSERTS!!

chilli2cherry.com


                                           "n'joy the sweet on the occasion of diwali"


RAMPHAL RABDI                                              

Full cream milk 500ml
Sugar 30gms
Cardamom powder 1gm
Ripe persimmons puree 50ml

GARNISH
a slice of ramphal (persimmon)

PREPARATION:
 In a kadhai (fritture) reduce milk stirring continuously to a 1/3 rd consistency off the fire, stir in sugar and cardamom powder. When at room temperature add in persimmon puree and chill in the refrigerator. Transfer to a service bowl, garnish and serve.


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