#How to make rabri at home

[spicyvegrecipes]

How to make Instant Rabri with Condense Milk |Quick Rabdi

Instant Rabri with Condense Milk Rabdi is a popular north Indian dessert recipe. Traditionally rabdi is made by simmering milk for a long time until the milk reduces to almost half the original quantity. But in this Instant Rabri recipe, I share a quick rabdi recipe using milk bread and condensed milk. How to MakeInstant Rabri with Condense Milk step by step with photo: Ingredients: Full-Fat…

[suchananewsblog]

Holi 2023: 5 Mouthwatering Malpua Recipes For You To Try

Still looking for Holi sweet ideas? If you’re bored of gujiyas, puran polis and laddoos, why not try malpuas? Malpuas are a traditional Indian sweet, especially popular in the northern and eastern states of this country. This pancake-like dish is often drenched in sugary syrup and topped with dry fruits. It can be prepared using many different ingredients and you can customise it according to…

[butchkaramazov]

A Shade Darker Than Red: Chapter 2

Ten years had passed by in the blink of an eye. Paro and I saw each other often—while coming back from tuitions, we stopped to treat each other to rabri kulfi—other times, our mothers met up and sent us away to Paro’s room to talk about whatever.

That day, ten years ago, Maa had indeed freaked out when she came home. After an hour-long lecture and a peck on the forehead, we walked down the block with a box of rasgullas as I hung onto her elbow, feet barely brushing against the pavement.

Our mothers had a lovely chat while we pretended to organise a court case with our Barbies. It was certainly weird, now that I think of it—but it was a start.

At fifteen, we had grown closer still. Papa appeared in my dreams often, but if I stole Paro’s cologne and wore it myself, he would slowly fade into the background. Sometimes, when I woke up sweating, I felt a warm hand on my shoulder, gently guiding me back to reality. It was Paro—I knew it by the way her fingers splayed across my shoulder, her nails digging into my bones, crushing the marrow open. I want to see, Renu. Let me see the words written inside you. Is it still red?

When I turned, it wasn’t Paro. It was thin air. 

Red air.

But when I held Paro’s hand, swinging it as we sang Kishore Kumar in the wrong key, it was white.

It was normal.

It was nice.

When I held Paro’s hand, Papa seemed as much of a myth as the Gods.

As the day of our board examinations grew nearer, Paro began to come over more often. She was exceptional in the Sciences—whereas I excelled in neither, deciding to rot away in my bedroom, writing things on red paper only to crumple it up and throw it in the red dustbin.

Paro, on the other hand, made chemistry—the demon king of the Sciences—seem like a tiny kitten—a thing to adore, not be frightened of. 

After her daily ‘coaching’, as I liked to tease her, she shut the door to her bedroom and practised bharatanatyam. Sometimes, she allowed me to watch her practice. I always went in with my notebook, in case inspiration struck at the strangest of times. Once she started dancing, however, the pen remained tucked behind my ear.

She had been dancing since she was nine—and yet, she moved like an apsara who had spent her immortal life doing nothing but dancing—she moved like a wild deer, a fierce, glazed look in her eyes; her every step falling on beat, making the ground shake. She was mercy, she was ruthlessness. She was dark, she was light. She was Kaali, she was Parvati.

She was mine, and she was not mine.

One evening, one of the many nights when she allowed me a glimpse into her divinity, I caught sight of things I had refused to acknowledge before—the slight tremor of her fingers when she held a mudra for far too long, how her eyes grew darker when the sunlight clouded her with its divine embrace, a vein throbbing in her temple, a stray strand of hair falling over her face as she held her stance, glaring defiantly at who knows what.

And just like that, the music stopped.

Paro clapped her hands and beamed at me. “So, how was it?” she asked, breathless.

“Great,” I breathed. Divine, on the tip of my tongue.

Even in her slightly frayed shirt and messy bun, she looked like a goddess shrouded in sunlight. And oh, how I wished to be the sunlight. Her sunlight.

“Oh, you,” she chuckled, swatting my shoulder playfully.

“Oh, you,” I repeated under my breath.

@avani-amulya @manujanolavu @nirmohi-premika @lovesickpdf @arachneofthoughts @sonilaalbindi @desi-yearning @alhad-si-simran @thatpagalchokri @trashmeowcan @waitingforthesunrise @vellibandi @thesunandstarss @chanda-chamke-cham-cham if you want to be added or removed from the taglist, please let me know<3

ok this is slightly unhinged. c'mon, we all are :')

[eleganceresort1]

How to Enjoy a Culinary Tour of Vrindavan

Vrindavan, a town revered for its spiritual significance, is equally celebrated for its vibrant culinary scene. If you're planning a culinary tour in this enchanting destination, the Elegance Resort provides an excellent base for gastronomic adventures.

1. Start with a Traditional Welcome

At Elegance Resort, your culinary journey begins as soon as you arrive. Enjoy a warm welcome with a refreshing Braj ke Lassi, a local favorite, or a herbal tea infused with traditional spices. This sets the tone for your culinary exploration and introduces you to the rich flavors of the region.

2. Explore In-House Dining Options

The resort offers a diverse menu featuring both local and international cuisines. Take advantage of the in-house restaurant, where you can savor authentic dishes like Dal Makhani, Paneer Butter Masala, and various Thalis that showcase the best of Braj cuisine. Pair your meal with local breads like Aloo Paratha or Missi Roti for a true taste of Vrindavan.

3. Engage in Cooking Classes

Many culinary tours include hands-on experiences. At Elegance Resort, inquire about cooking classes led by skilled chefs. You can learn to prepare classic dishes, gaining insights into the ingredients and techniques that make Indian cuisine so flavorful. This interactive experience is not only fun but also allows you to recreate these dishes at home.

4. Venture into Local Eateries

Once you’ve savored the offerings at the resort, take time to explore local eateries. Venture out to popular spots known for their street food, such as Chaat vendors or Pani Puri stalls. The vibrant streets of Vrindavan come alive with food vendors offering delicious snacks. Don’t hesitate to ask locals for their favorite spots to discover hidden gems.

5. Discover the Temples and Their Culinary Traditions

Vrindavan is famous for its temples, each with its own culinary traditions. For instance, some temples serve Prasad (blessed food) that you can enjoy after your visit. This sacred food is often simple yet delicious, offering a unique taste of the spiritual culture. Plan your temple visits around meal times to enjoy this special experience.

6. Join a Guided Food Tour

Consider joining a guided food tour that includes visits to various eateries and food stalls around Vrindavan. These tours often provide insights into the history and culture behind the food, enhancing your culinary understanding. Look for tours that offer tastings of local specialties, providing a well-rounded experience.

7. Savor Local Sweets

No culinary tour is complete without indulging in Vrindavan’s famous sweets. Be sure to try Rabri, Gulab Jamun, and the region’s signature Peda. Visit local sweet shops and enjoy these delightful treats, which make for perfect souvenirs to take home.

8. Relax and Reflect

After a day of culinary exploration, return to Elegance Resort and unwind. Enjoy the resort’s amenities, whether that means relaxing by the pool, taking a stroll in the gardens, or indulging in a spa treatment. This downtime is essential for reflecting on your experiences and preparing for another day of exploration.

9. Participate in Local Festivals

If your visit coincides with local festivals, take advantage of the opportunity to experience unique culinary traditions. Festivals like Holi and Janmashtami feature special foods and sweets that are made only during these times. Join in the festivities to enjoy the vibrant atmosphere and taste seasonal specialties.

10. Capture the Memories

Don’t forget to document your culinary journey! Take photos of the dishes you try, the restaurants you visit, and even your cooking class experience. Sharing these moments on social media or in a personal journal will allow you to cherish your culinary tour long after your visit.

Conclusion

A culinary tour of Vrindavan is a feast for the senses, blending the rich flavors of Indian cuisine with the town’s spiritual ambiance. With Elegance Resort as your base, you can enjoy a comfortable and enriching experience, from in-house dining to local explorations. Embrace the flavors, traditions, and warmth of Vrindavan, and let your culinary journey unfold!

Book Now -: https://www.eleganceresort.in/

[hangoutplacedenver]

How to Prepare Rabdi for Any Occasion

Rabdi, also known as rabri, is a delectable Indian dessert that boasts a rich history steeped in tradition and culture. This luscious, creamy concoction has been a favorite in the Indian subcontinent for centuries, with its origins tracing back to the royal kitchens of the Mughal era.

Rabdi is essentially a condensed milk-based sweet treat. The primary ingredients include milk, sugar, and sometimes flavorings like cardamom, saffron, or nuts. To make rabdi, milk is simmered for an extended period, allowing it to reduce and thicken gradually. As it does, the milk solids separate, creating a creamy, granular texture. The addition of sugar, along with aromatic spices and garnishes, enhances the flavor profile, making rabdi a dessert fit for royalty.

The history of rabdi can be traced to the Mughal period in India, which spanned from the 16th to the 18th century. The Mughal emperors were renowned for their extravagant lifestyles and love for rich, decadent cuisine. Rabdi, with its opulent, velvety texture and sumptuous taste, quickly became a staple in their royal kitchens. It was often served at grand feasts and banquets, where it was relished by the nobility.

Over time, rabdi found its way into the homes of common people across the Indian subcontinent. Each region added its own twist to the classic recipe, creating regional variations. For example, in Rajasthan, the traditional Rajasthani rabri is popular and often includes dry fruits like almonds and pistachios

In modern times, rabdi continues to be a beloved dessert, cherished during festive occasions, weddings, and special celebrations. It's served both chilled and warm, offering a comforting, nostalgic taste that transports people back to the grandeur of the Mughal era.

Rabdi's history reflects the culinary diversity and cultural richness of India, making it not just a dessert but a cherished part of the country's heritage. So, the next time you savor a bowl of rabdi, you'll have a deeper appreciation for the centuries of tradition and flavors that have gone into this timeless treat.

How to Prepare Rabdi for Any Occasion

Delightful and rich, Rabdi is a sumptuous Indian dessert that can elevate any occasion, from festivals to family gatherings. Its creamy texture and irresistible sweetness make it a crowd- pleaser, and the best part is that it's surprisingly easy to prepare. So, if you're looking to impress your guests or simply indulge your sweet tooth, here's how to prepare Rabdi for any occasion.

Click Below Link To Know More

[tnedibleoils]

A Quick and Easy Malpua for Diwali

Popular across North India Malpua is a traditional sweet of North India that is made of yoghurt, khoya, or dry milk powder, and all-purpose flour or wheat flour topped with nuts. These are fluffy on the inside and crispy at the edges as they are coated with sugar syrup and are also served with rabri (thick sweetened milk). Making malpula at home can be tiring, as it may be time-consuming. But don’t worry, we’ll see how to make these delicious malpulas in a much easier way, along with sunflower oil manufacturers in India.

Ingredients for Malpua

Flour (Wheat/all-purpose) - 1 cup

Baking soda - ⅛ tsp

Water as per requirement

Oil for frying

Khoya/milk powder - 3 tbsp

Crushed cardamom - ⅓ tsp

Fennel seeds - 1 tsp

Sugar - ½ cup

Water 

Ingredients for Rabri

Sugar as per requirement

Rose water - 1tsp

Balanced and sliced almond and pistachios - 2tbsp

Saffron strands (optional) -

Green cardamoms - 6

Full-fat milk - 5 cups

Method for Malpula

In a bowl, sieve the flour, add the dry ingredients (fennel seeds, cardamom), and mix thoroughly.

Add yoghurt and khoya or milk powder to the dry ingredients.

Mix and combine all these by adding water to make a thick or medium-thick-flow batter. Avoid lumps. Once the batter is ready, let it rest for a minimum of 30 minutes.

Meanwhile, in a pan, combine sugar and water on low heat. Stir occasionally till the sugar dissolves.

As the sugar dissolves, check for string consistency. If the consistency is not available, thick syrup is also considered.

Make sure that the sugar syrup is warm to avoid crystallization. As the syrup is ready, place the sugar syrup container in a pan of hot water to maintain the consistency.

Once it is done, add oil to a pan and place it on medium heat.

Add baking soda to the batter and stir for thorough distribution of the syrup.

Now reduce the heat and pour 3 tablespoons of batter into the oil, spreading it gently using the back of the spoon.

Gently flip it once the malpula is golden on one side, and continue it until both sides are golden.

Once it's golden, place it on paper towels to drain the excess oil, and immediately place it in the sugar syrup.

Coat it using the spoon, immediately remove it, and place it on a plate.

Method for Rabri

In a thick-bottomed pan, boil whole milk, then lower the heat and simmer, stirring occasionally.

Collect the clotted cream from the sides, mix it back into the milk, and keep stirring to avoid burning.

Continue simmering until the milk reduces to ⅓ or ¼ of its original volume, thickening in about 45 minutes to 1 hour on low heat.

Add sugar, dissolved completely, and include crushed saffron or saffron powder, along with kewra water or rose water, sliced almonds, and pistachios.

Transfer the rabri to a bowl for later use, refrigerating if not serving immediately.

Method for serving Malpula with rabri

After dipping in the sugar syrup, immediately remove it and pour some rabri on top.

Garnish the top with chopped almonds and pistachios.

 Your hot and tasty malpula is ready to be served.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

[rana1989]

Shahi Tukda Indulgent Indian Dessert Recipe.

Author: Rana Sharma.

Hello everyone,                          A warm welcome to all of you in the world smallest blog  named "FOOD FOOD JUNCTION", hope you are doing well .  Today i am very much excited to share the recipe of "Shahi Tukda Indulgent Indian Dessert Recipe  ". So lets begin our journey. Shahi Tukda is a popular and indulgent Indian dessert that originates from the Mughlai cuisine. It's a rich and decadent dish made using fried bread soaked in a fragrant saffron and cardamom-infused sugar syrup, topped with a luscious layer of creamy rabri (reduced milk) or condensed milk. Here's how it typically tastes: Sweetness: Shahi Tukda is quite sweet due to the sugar syrup and condensed milk/rabri topping. The sweetness is balanced by the richness of the dish. Creaminess: The dish has a creamy and velvety texture. The rabri or condensed milk on top adds a luxurious and smooth element to the crispy fried bread. Aromatics: Saffron and cardamom are commonly used to flavor both the sugar syrup and the rabri. These spices lend a distinct aromatic and slightly floral note to the dessert. Crunch and Softness: The fried bread is both crispy and soft. The exterior is crunchy, while the interior absorbs some of the sugar syrup and becomes moist and tender. Nutty and Fruity: Some variations of Shahi Tukda include garnishes of chopped nuts such as almonds, pistachios, and sometimes even dried fruits like raisins. These add a pleasant crunch and a touch of nutty flavor. Syrup-Soaked: The fried bread slices are soaked in the fragrant sugar syrup, allowing them to absorb the sweetness and flavors, making each bite soaked and delightful.Overall, Shahi Tukda is a combination of contrasting textures and flavors – the crispy, the creamy, the sweet, and the aromatic – all coming together to create a truly indulgent dessert experience. It's often served at special occasions and celebrations due to its richness and elaborate preparation.

[colourspages]

Malai Ghevar | मलाई घेवर | हलवाई जैसा परफेक्ट मलाई घेवर | Rabri Ghevar | How to make Ghevar at home | Colourspages Sairasoi | Nirupama Agrawal

[cuteheroines]

Turmeric Jaggery Halwa Recipe Super Suvai Tamil

Turmeric Jaggery Halwa Recipe Super Suvai Tamil

No special occasion or Indian festival is complete without some traditional desserts. Here is a simple, quick and delicious halwa recipes, packed with the goodness of turmeric and dry fruits that you can try at home on festivals like Raksha Bandhan, Eid, Diwali or Holi.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

Key Ingredients: raw turmeric, jaggery, semolina, ghee, water, mixed dry fruit

How to Make Turmeric Jaggery Halwa Super Suvai Tamil Recipes

1.Heat 2 tablespoons of ghee. Roast semolina till slightly golden brown. Remove and keep aside.

2.Heat the remaining ghee and roast turmeric on medium flame for 10 minutes.

3.As ghee separates, add semolina and mix well.

4.Add water and stir. Add mashed jaggery and mix well.

5.Continue heating till mixture is consistent for 4-5 minutes.

6.Add dry fruits now and mix well. Serve hot. Try this kind of recipes at your home happy cooking

Super Suvai Tamil Recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

Mix Fruit Laccha Rabri Tortilla Crunch Recipe Super Suvai Tamil

A delightful and rich dessert to relish this festive season. Festivals like Diwali are meant to relish the delicious desserts and sweets with family and these recipes of a delicious combination of Rabri and goodness of fruits is exactly what your loved ones can bond over. Prepare for a dinner party and watch your guests drooling over this luscious, fruitful dessert. This one is a delectable amalgamation of nuts, fruits and crunchy tortilla,layered beautifully in a glass.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

How to Make Mix Fruit Laccha Rabri Tortilla Crunch Super Suvai Tamil recipes

1.Take a wide and heavy bottom pan or kadhai.

2.Grease the sides and bottom of the pan with ghee.

3.Then, add milk in the pan and boil it on a medium flame.

4.When milk starts boiling, a layer of malai will start forming over the milk.

5.Now, take out the malai with the help of a spatula and keep collecting it on the sides of the pan.

6.Collect malai from all the sides and keep stirring the milk in between so that it will not stick in the bottom.

7.Keep repeating the process untill the milk is reduced to almost 1/3.

8.Now, add sugar and boil them for 5 minutes. Try these recipes

9.Add saffron, cardamom and chopped nuts and switch off the flame.

10.Now scrape the malai from the sides of the pan and add in the milk.

11.Let it come to room temperature.

12.Refrigerate it for 1-2 hours.

13.On the other side, make jullienne of tortilla sheets and fry it in oil. Keep this aside.

14.Dice all the fruits and keep it aside.

15.Take a martini glass and arrange tortilla crunch at the bottom. Then, add some chilled laccha rabri.

16.Top it up with mix fruits and some chopped nuts. Repeat the same process again.

17.Garnish it with fold slices of kiwi fruits, pomegranate and nuts.

Key Ingredients: milk, sugar, cardamom powder, saffron, almonds and pistachios, grapes, apple, kiwi, orange, pomegranate, mint leaves, tortilla sheet, oil

 Super Suvai Tamil recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

[spicyvegrecipes]

Kesar Mawa Rabri Recipe

Are you looking for a rich, creamy Indian dessert to impress your guests? Try Kesar Mawa Rabri, a traditional sweet dish made with mawa (khoya), milk, and saffron. This indulgent dessert is perfect for festivals like Diwali, family celebrations, or any time you want a decadent treat. In this post, we’ll show you how to make this easy Kesar Mawa Rabri recipe at home. You can create a luxurious…

[cookingrecipesfoodmania]

Turmeric Jaggery Halwa Recipe Super Suvai Tamil

Turmeric Jaggery Halwa Recipe Super Suvai Tamil

No special occasion or Indian festival is complete without some traditional desserts. Here is a simple, quick and delicious halwa recipes, packed with the goodness of turmeric and dry fruits that you can try at home on festivals like Raksha Bandhan, Eid, Diwali or Holi.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

Key Ingredients: raw turmeric, jaggery, semolina, ghee, water, mixed dry fruit

How to Make Turmeric Jaggery Halwa Super Suvai Tamil Recipes

1.Heat 2 tablespoons of ghee. Roast semolina till slightly golden brown. Remove and keep aside.

2.Heat the remaining ghee and roast turmeric on medium flame for 10 minutes.

3.As ghee separates, add semolina and mix well.

4.Add water and stir. Add mashed jaggery and mix well.

5.Continue heating till mixture is consistent for 4-5 minutes.

6.Add dry fruits now and mix well. Serve hot. Try this kind of recipes at your home happy cooking

Super Suvai Tamil Recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

Mix Fruit Laccha Rabri Tortilla Crunch Recipe Super Suvai Tamil

A delightful and rich dessert to relish this festive season. Festivals like Diwali are meant to relish the delicious desserts and sweets with family and these recipes of a delicious combination of Rabri and goodness of fruits is exactly what your loved ones can bond over. Prepare for a dinner party and watch your guests drooling over this luscious, fruitful dessert. This one is a delectable amalgamation of nuts, fruits and crunchy tortilla,layered beautifully in a glass.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

How to Make Mix Fruit Laccha Rabri Tortilla Crunch Super Suvai Tamil recipes

1.Take a wide and heavy bottom pan or kadhai.

2.Grease the sides and bottom of the pan with ghee.

3.Then, add milk in the pan and boil it on a medium flame.

4.When milk starts boiling, a layer of malai will start forming over the milk.

5.Now, take out the malai with the help of a spatula and keep collecting it on the sides of the pan.

6.Collect malai from all the sides and keep stirring the milk in between so that it will not stick in the bottom.

7.Keep repeating the process untill the milk is reduced to almost 1/3.

8.Now, add sugar and boil them for 5 minutes. Try these recipes

9.Add saffron, cardamom and chopped nuts and switch off the flame.

10.Now scrape the malai from the sides of the pan and add in the milk.

11.Let it come to room temperature.

12.Refrigerate it for 1-2 hours.

13.On the other side, make jullienne of tortilla sheets and fry it in oil. Keep this aside.

14.Dice all the fruits and keep it aside.

15.Take a martini glass and arrange tortilla crunch at the bottom. Then, add some chilled laccha rabri.

16.Top it up with mix fruits and some chopped nuts. Repeat the same process again.

17.Garnish it with fold slices of kiwi fruits, pomegranate and nuts.

Key Ingredients: milk, sugar, cardamom powder, saffron, almonds and pistachios, grapes, apple, kiwi, orange, pomegranate, mint leaves, tortilla sheet, oil

 Super Suvai Tamil recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

[butchkaramazov]

A Shade Darker Than Red: Chapter 6.5 (Part 2)

Chapter 6.5 (Part 1)

I stopped in front of the ice-cream seller, unfastening the helmet from my head. “Do you have rabri kulfi, uncle?” I asked in Bangla.

The man nodded. “How many?”

I gestured towards the gang, who were screeching to a halt beside me.  “Five will do—and one kesar pista kulfi, please,” I answered the ice-cream seller as I climbed off the scooter, helping Paro off. She wrinkled her nose, raising an eyebrow. I booped her nose, watching a smile spread over her face. 

“How did you know I’d want a kesar pista today?” she asked, rubbing her nose.

I shrugged. “I know you better than I know myself.”

Paro laughed. “Dork,” she whispered, raising herself on her toes to whisper it into my ears.

I turned to see Madhu being held back by Rathode, who looked like he was about to burst into a fit of giggles.

“What are they doing?” Paro asked, wrinkling her nose. I almost wanted to boop it again, except I was sure that this time, Madhu would explode into tiny hearts.

“Dominance practice,” I replied dryly.

“Hey!” Rathode cried as Kiran and Prarthana erupted into loud guffaws. Paro stared at me incredulously for a second before snorting.

The ice-cream man handed us our kulfis each as Kiran handed him the money. “Last time, Prarthana treated us,” they said. “Hands off of your own wallets.”

“You’re only paying for this one so another one of us has to pay at an expensive restaurant,” Madhu teased.

Kiran pressed a hand to their chest. “I’m offended,” they said, looking delighted.

Paro chuckled. “I like your friends.”

“I mean, I don’t exactly have a return slip, so it’s hard for me to agree,” I teased. Prarthana elbowed me in the ribs.

“Parvati, come on! We have so much to talk about!” Madhu cried. “Tell us every embarrassing story about Renu.”

As Paro walked towards them, I noticed a saunter in her hips. Her waist-length hair was tied up in a ponytail, a few strands sticking to her neck in the heat. She was still wearing a plaid white shirt and brown trousers, while the anklets still jingled around her ankles. The veins showed in her hands, and I wondered how desperately she had been practising bharatanatyam. Perhaps it was what poetry was to me, a desperate lifeline, something to cling on to with every step, every jingle of the anklet.

As I watched her talk to them, her spine straight and a polite smile on her face, something inside me shattered.

I don’t know what. All I know is while I had my rabri kulfi, a sharp ache kept throbbing in my chest. And then came the red.

Red. Red. Red. Red.

Red, and not even Paro could stop it this time.

This was what the Red was like, engulfing me at random times. I could be at my sister’s birthday party having the time of my life (albeit dressed as a clown) and suddenly, the Red would come. Slowly but surely, starting from the corner of my eye to the entirety of everything I knew and loved—it would come, with its silent footsteps.

I glanced at Paro. She was already looking at me, a worried expression on her face.

I’m okay, I heard myself say. Go on, Paro. Talk to them. They’re good guys.

Paro called my name. Renu, at the back of my mind. Renu, they’re great, but you need to be here, too.

No I don’t, I heard the Red speak for me. 

Madhu and Rathode turned slowly towards me, worry coating their features. Madhu brushed his hair out of his eyes, calling out my name. 

Prarthana looked at me with widened eyes. She opened her mouth and she might’ve said something, but it didn’t make a difference.

The only voice I could hear right then was that of Paro. Renu, Renu, Renu. Renu, are you okay? Renu, is it happening again? Renu, do you want to go home?

I smiled. The world was spinning, but I didn’t care. As long as Paro kept calling my name like I was the only thing that mattered, I would be okay.

Something—someone—touched my shoulder, and the Red was sucked back into my chest. I stumbled backwards, almost bumping into a stranger. I turned to apologise, but I couldn’t bring myself to form coherent speech.

“Renu,” I heard someone say. Someone who smelled like incense and looked like the goddess Parvati. “Renu.” Paro.

Paro, Paro, Paro. 

I opened my eyes, staring right into Paro’s face. Her brown eyes frantically searched for a flicker of red in mine, her hands gripping my shoulders like I was the only thing she had left.

“Paro,” I said. Paro, Paro, Paro.

Paro breathed a sigh of relief. “Renu,” she exhaled. “How are you feeling?”

My hands were cold and beads of sweat rolled down my forehead. Paro raised the back of her hand and touched my forehead, pulling her arm back with a gasp.

“Renu,” she said, “you’re burning up.”

“But she was fine just a few minutes ago!” Prarthana said, pinching the bridge of her nose.

“No, I’m fine,” I said, pushing Paro’s hand away. “Just zoned out for a second.”

“You’re red,” Kiran observed. “And sweaty,” Rathode offered.

I rolled my eyes. “Thanks a lot, guys.”

Paro pursed her lips. “You shouldn’t have come.”

“But you called.”

“You just had a panic attack,” she snapped. “I’m not worth that much,” she said, her voice softening.

I frowned. “Shut up.”

“Why?”

“You’re worth it. To me.”

Silence.

I half expected Madhu to erupt into a fit of giggles, but he stayed silent, scrutinising my every movement. “Are you sure you’re okay?”

I grinned. “Never been better.”

Prarthana clapped my back. “No lying will be tolerated here, idiot.”

I pouted. “I’m telling you, I’ll be amazing right after I have my rabri kulfi!”

“Uhm—about that,” Kiran said, pointing towards my rabri kulfi—or what was left of it—splattered on the pavement. I groaned, stumbling back into Paro’s arms.

“Don’t worry, Renu, you can have my kesar pista,” she said, catching me before I could bump into another unsuspecting stranger.

I shook my head. “I can’t,” I whined. “It’s your favourite!”

“Of course you can,” Paro said, her voice stern. “We’ll share.”

I stared at her, my jaw slackening. 

Madhu’s gaze flickered between Paro and me. “Yeah, you could share,” he said in a small voice. Prarthana glared at him. “Get your headgear first, boy,” she muttered so only Madhu and I could hear.

Paro slowly uncurled my clenched fingers and placed the kulfi’s stick in my palm. “Have a bite, go on,” she said. I felt like I was living in a fever dream. We had always shared food, why was this any different?

Rathode cleared his throat. “I wish my boyfriend was this gentle with me,” he said in a sing-song voice. Madhu went red.

“Oh come on,” Kiran said. “He’s gentle with you in many ways. You’re rougher.”

“Yeah, in the bedroom,” I muttered, absent-mindedly taking a bite out of the kulfi. Ouch. Brain freeze.

It must’ve shown on my face, because Paro gently smacked me on the back of my head. “Idiot,” she muttered, looking at me like I was the stupidest thing she’d ever seen. I’d never get tired of that stare, would I?

Prarthana kept sucking on her kulfi. She stared at Kiran in a way that made them blush. They glanced at me, a bashful smile on their lips. I grinned back, gesturing towards Prarthana with my eyes. Go on, make a move.

Rathode’s hand was absent-mindedly roaming over the expanse of Madhu’s neck, a shiver running down his spine; whether from the freezing kulfi or Rathode’s hand, I didn’t want to know.

I smiled absent-mindedly, looking at my friends. I had grown up with them, our laughter had often annoyed the teachers to no end and echoed throughout the long hallways of the school’s corridor. And now, as they each fell in love one by one, I could only hear one name echoing throughout my mind, a name that made no sense but then, paradoxically, it was the only thing that made sense in my world of Red. Paro.

As if on cue, Paro gently took the kulfi from me and took a bite out of it. She hummed contentedly, leaving a lipstick mark on the edge of the kulfi.

It was only when I looked up that I noticed she had been looking at me for a little too long, a content smile on her lips.

@avani-amulya @manujanolavu @nirmohi-premika @lovesickpdf @arachneofthoughts @sonilaalbindi @desi-yearning @alhad-si-simran @thatpagalchokri @trashmeowcan @waitingforthesunrise @vellibandi @thesunandstarss @chanda-chamke-cham-cham @damnn-dorothea @the-unhinged-fanwinggg @watchingblsnowandforever @disproportionatelysculpting @bundle-of-glitter please let me know if you want to be added or removed from the taglist <3

[supriyaskitchen-blog]

How to make instant rabri at home | १० मिनट में आधा लीटर दूध से आधा लीटर रबड़ी बनाने का अनोखा तरीका

https://www.youtube.com/watch?v=iCFx6O_At8A

[divyabhashkar]

Rabri recipe how to make rabri in home in hindi neer

Rabri recipe how to make rabri in home in hindi neer

रबड़ी रेसिपी (Rabri Recipe): रबड़ी (Rabri) एक भारतीय पारंपरिक फूड डिश है. मीठा खाने की इच्छा हो और रबड़ी सामने मिल जाए तो दिल खुश होना लाज़मी है. कई लोगों के मूंह में तो रबड़ी का नाम सुनते ही पानी तक आने लगता है. घर में अचानक अगर कोई मेहमान आ गया है तो ऐसे में डेजर्ट के तौर पर रबड़ी को सर्व किया जा सकता है. आप भी रबड़ी खाने का शौक रखते हैं और अब तक बाजार की ही रबड़ी खाई है, इस रेसिपी को घर पर…

[kembungsusu]

Gajar ka halwa sushi roll with rabri cream cheese filling. Gajar ka halva is a decadent Indian dessert which is extremely popular worldwide. This traditional north Indian dessert is one of the oldest desserts of India Enjoy your delicious Gajar Ka Halwa Swiss Roll aka CarrotHalwa Roulade with or without drizzle of Rabri on top! Or you can also add chopped nuts.

Find the ingredients below and watch the preparation video of the Gajar Halwa, and then maybe a step further to present it like Shots. Cream Cheese Stuffed Chicken Roll Ups BottomLeftoftheMittenErin. chicken, salt, cream cheese. Layered sweetened mawa mixture and gajar ka halwa rolled like a Swiss roll and cut into pieces make an For the gajar ka halwa.

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, gajar ka halwa sushi roll with rabri cream cheese filling. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Gajar ka halwa sushi roll with rabri cream cheese filling is one of the most favored of current trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look fantastic. Gajar ka halwa sushi roll with rabri cream cheese filling is something that I have loved my whole life.

Gajar ka halva is a decadent Indian dessert which is extremely popular worldwide. This traditional north Indian dessert is one of the oldest desserts of India Enjoy your delicious Gajar Ka Halwa Swiss Roll aka CarrotHalwa Roulade with or without drizzle of Rabri on top! Or you can also add chopped nuts.

To begin with this recipe, we have to prepare a few ingredients. You can have gajar ka halwa sushi roll with rabri cream cheese filling using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gajar ka halwa sushi roll with rabri cream cheese filling:

{Get of Gajar ka halwa.

{Get of grated gajar/carrot.

{Prepare of ghee.

{Get of condensed milk.

{Get of almond flakes.

{Make ready of pistachio flakes.

{Take of Rabri creamcheese filling.

{Make ready of milk.

{Take of condensed milk(2tbsp mix rabri and 2tbsp in creamcheese).

{Prepare of Almond flakes.

{Prepare of Pistachio flakes.

{Get of saffron.

{Make ready of cream cheese.

Heat milk in a non-stick kadhai and bring to a boil. Add the grated carrots and cook for at least Don't cut into thin slices otherwise the filling will fall apart. Gajar Suji Ka Halwa Recipe by AAmna's Kitchen Semolina and Carrot sweet halwa recipe How to make? Gajar Halwa Shots With Rabri is a twist to the traditional Gajar Halwa and Shahi Tukda assembled in a shot glass.

Instructions to make Gajar ka halwa sushi roll with rabri cream cheese filling:

Gajar ka halwa: Boil the grated carrot(gajar) till 5 whistles at low flame..

Take 4tbsp ghee in kadai. Then mix the boil grated carrot. Cook carrot till aroma come out then mix the condensed milk till itself ghee leaves from surface. Lastly add pista and almond flakes..

Gajar ka halwa is ready. Transfer into bowl. After cool down the halwa then it spread into grease surface mat and this halwa dough cover with butter paper..

By the help of rolling pin flatten the dough in even manner and cut the uneven part..

Rabri creamcheese filling: first heat the milk at low flame till half of it milk then mix condensed milk, almond flakes, pista flakes and saffron. Rabri is ready and lets leave to cool down it..

On another side beat cream cheese and mix rabri onit(room temperature rabri) and 2tbsp condensed milk, mix properly..

Assembly: at flatten dough of gajar ka halwa spread cheese filling on it. Make a proper roll. Lastly cut into pieces..

Serve it during festivals or special Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan. Urdu cooking recipe of Rabri Wala Gaajar Ka Halwa, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. Hot Gajar ka halwa goes very well with cold vanilla ice cream. Gajar ka halwa recipe without khoya. Gajar ka halwa is a traditional Indian sweet made with fresh carrots, sugar, and dry nuts.

So that's going to wrap this up with this exceptional food gajar ka halwa sushi roll with rabri cream cheese filling recipe. Thanks so much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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Rasmalai. Rasmalai recipe - Learn how to make easy & soft rasmalai at home. Rasmalai is a classic Indian festive dessert made with milk, an acidic ingredient, sugar and saffron. Rasmalai recipe - Halwai style rasmalai - Easy rasmalai recipe - Homemade rasmalai.

Rasmalai recipe with step by step photos. Rasmalai is one of the popular and delicious Bengali sweet where rasgullas (cottage cheese balls) are soaked in thickened and sweetened milk. Serve Bengali rasmalai chilled garnished with Refrigerate this delightful Bengali rasmalai mithai and enjoy it cold. You can cook Rasmalai using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rasmalai

It's 1 kg of Milk.

Prepare of Sugar 1 cup or according to taste/condensed milk 1 cup use one.

Prepare 1/4 tsp of Green illachi powder.

It's of Take a pan and add above mentioned ingredients and cook.

It's 1 cup of Dry milk.

Prepare pinch of Green illachi powder.

Prepare 1 tbsp of Ghee/ oil.

You need 1 tsp of Baking powder.

Prepare of Egg full.

Prepare of Take a bowl and mix all ingredients except egg.

Rasmalai Recipe, Ras Malai sweet, How To Make Rasmalai Recipe. Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom and. Rasmalai became one of my favorite desserts from then on. Top favorite in Indian sweets, closely followed by gulab Traditional "rabri" sauce (the sauce rasmalai is served in) is usually a condensed.

Rasmalai instructions

Take a pan add milk, illachi powder and sugar. We can also use condensed milk instead of sugar. Boil it on low flame for 15 mints..

Take a bowl add dry milk, green illachi powder, baking powder and green and mix it spoon but softly. Now gradually add egg. Mix it well with soft hand until all ingredients combined well. Knead softly. Do not put pressure otherwise your balls will become hard. Give rest to dough for ten mints. Now make 6 to 8 balls..

Slow the flame and gradually add balls in the pan. Do not use spatula after adding balls. Cook for another 10 mints on dum flame..

Best Rasmalai Recipe Rasmalai recipe - Learn how to make easy rasmalai with step by step pictures Rasmalai is a Bengali delicacy made with spongy cottage cheese balls dunked into aromatic milk. Rasmalai is a dessert/sweet dish, which is very popular in India. The name and meaning in Hindi The traditional way of making Rasmalai is complicated and long drawn. First step is to separate the milk. Rasmalai - Follow instructions and prepare rasmalai at home on Eid day.