Monday, 12 November 2012


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

RAMPHAL RABDI                                              

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

a slice of ramphal (persimmon)

 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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