INGREDIENTS
1 tbsp ghee, 1 cup seviyan, 12 gulab jamuns (readymade), a few badam flakes, for the topping
For the rabdi
½ lt milk, ¼ cup malai, 2 bread slices (sides removed and crushed in the mixer), 1 tsp corn flour, 200 ml condensed milk, 3 tbsp syrup (obtained from the gulab jamuns), 1 tsp cardamom powder
METHOD
• Mix together the ingredients of the rabdi and churn the mixture in a blender. Keep the churned mixture aside.
• Heat ghee in a pan. Sauté the seviyan till it turns golden in colour.
• Add the churned rabdi and cook for 3-4 minutes till the mixture thickens.
• Mix in the gulab jamuns. Garnish with badam flakes and refrigerate for 30 minutes.
• Serve chilled.
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