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SITAPHAL RABDI

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Ingredients
  Whole milk 2 Liter
  Chopped red rose petals 1 Teaspoon (gulab)
  Almonds 4 (badam)
  Strands of saffron 1⁄4 Teaspoon (kesar)
  Cardamom powder 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs) (cheeni)
  Custard apple pulp 1 Cup (16 tbs) (sitaphal)
  Unsalted green pistachios To Taste
Directions

Chop finely almond and pista.
Boil milk in a heavy pot.
Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
Stir while boiling.
Mix in sugar and stir till dissolved.
Take off fire, mix in saffron, cardamom, almonds, pista.
Cool to room temperature.
Mix in sitaphal pulp, chill for 3-4 hours till very cold.
Pour the mixture in individual serving bowls and decorate with rose petals.
Serve chilled.

Recipe Summary

Cuisine: 
Indian
Course: 
Breakfast
Taste: 
Sweet
Feel: 
Creamy
Dish: 
Curry
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
1

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Average: 4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2088 Calories from Fat 640

% Daily Value*

Total Fat 71 g110%

Saturated Fat 38.3 g191.5%

Trans Fat 0 g

Cholesterol 200 mg66.7%

Sodium 811.7 mg33.8%

Total Carbohydrates 320 g106.5%

Dietary Fiber 7.3 g29.4%

Sugars 255.5 g

Protein 71 g141.8%

Vitamin A 42.7% Vitamin C 79%

Calcium 236.3% Iron 16.7%

*Based on a 2000 Calorie diet

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SITAPHAL RABDI Recipe