Rabadi Sevai Katori

Ingredients:

For Sevai Katori:

Sevai (Vermicelli) - 100gm

Ghee - 1 tbsp

Water - 2 tbsp

Condensed Milk -3 tbsp

Cardamom powder -1 tbsp  

For Rabadi:

Sugar - 4 tbsp

Milk Powder - 5 tbsp

Cardmom Powder - 1 tsp

Corn Flour - 1 tbsp

Condensed Milk - 4 tbsp

Cashew nut powder - 4 tbsp
Milk - 1 Cup     

Fresh cream - half Cup

Saffron threads

Chopped dry fruits

Method

Heat a Pan on medium heat and add Sevai in it.

Add Ghee in the pan and Roast it until Sevai changes Golden brown in colour. It takes 5-7 minutes. Now add Water into Roasted Sevai and mix it well for about a minute.

Add Condensed Milk, Cardmom Powder and mix it well. Cook the Sevai mixture for another 3 minutes. Take a muffin tray and wrap it with ciling film. Add cooked sevai mixture into the muffin tray. Arrange carefully mixture into the tray because mixture is hot.

[NOTE: Make sure mixture is hot not cool. You have to do this step very fast]

After arranging in muffin tray, you will get the shape of katori Let it cool in refrigerator for about 2 hours.

 FOR RABADI:

 In a pan, add all dry ingredients and slowly add little by little milk into it and stir well make sure there is no lumps into the mixture. Now add remaining part of milk and fresh cream, Saffron threads into the mixture and switch on the flame. On medium heat, cook the rabadi mixture. Stir it continuously. When the mixture gets thick switch off the flame and let it cool completely. After 2 hours bring out the muffin tray from refrigerate and remove the katori from the tray. Now pour the rabadi mixture into the Sevai katori.

Decorate it with some dry fruits and cherries. Serve it and enjoy