Greetings, friends! Blasta Food Recipes welcomes you all. Friends, today we have brought for you a very special sweet dish sevai katori recipe which will make your mouth water as soon as you see it. Yes, we are talking about the sevai rabri katori. It not only looks amazing but also tastes even better when eaten.
Friends, sewai rabri katori is a very tasty and delicious Indian sweet, in which the sweetness of rabdi along with the crunchy sevai katori tastes amazing. This is a fantastic recipe that you can make at home for any occasion. This can be a very good option to make on festivals and any special occasion.
So let’s move ahead towards our sevai katori rabri recipe and learn how to make sewai rabri katori in easy steps.
MAKE TASTY SEVAI KATORI RABRI RECIPE IN JUST 6 STEPS
Sevai Katori Rabri Recipe Ingredients
- Vermicelli (Sevayi) – 100 grams
- Ghee (Clarified Butter) – 2 tablespoons
- Sugar – 4 to 5 tablespoons
- Cardamom Powder – 1 ½ tablespoons
- Rose Petals – 15 to 20 petals
- Saffron Strands – 5 to 6 strands
- Full Cream Milk – ½ litre
- Condensed Milk – 4 to 5 tablespoons
- Crushed Dry Fruits – 1 small bowl (for garnishing)
- Tutti Frutti – 1 small bowl (for garnishing)
STEP-1
Gather Ingredients for Sevai Katori Recipe
Friends, to make tasty sevai katori, first of all we will prepare all the ingredients. So here we have taken sevai, cardamom powder, sugar, milk, condensed milk, rose petals, grated/coarsed dry fruits, ghee, tooti frutti and 8-10 saffron strands. Friends, here we have used thin sewai. So whenever you make sevai katori, use thin sevai only.
STEP-2
Cook Sevai with Ghee, Sugar & Condensed Milk
For Tasty Sevai Katori
When the ingredients are prepared, friends, we will heat the pan and add 1 to 1.5 tablespoons of ghee in it. Now as soon as our ghee gets hot, we will put sevai in it. Friends, here we have used roasted sevai, so we will not roast it too much. Stir the sevai continuously until it is well roasted if you are using unroasted sevai.
We’ll now add 2 to 3 tablespoons of sugar and ½ tablespoon of cardamom powder, and we’ll combine everything thoroughly. Now as soon as the sugar gets mixed well, we will add condensed milk into it and mix it well with sevai on low flame and turn off the gas flame.
STEP-3
Shape Sevai in Bowl & Chill Sevai Katori for 10 Minutes
Friends, now after the sewai is roasted, we will put it little by little in a bowl and set it by pressing it in the shape of a bowl with the help of a spoon. Friends, for our sewai to set well, we will keep it in the refrigerator for 5-10 minutes.
STEP-4
Prepare Rabri using Rose Petals, Cardamom, Saffron
And Milk
So friends, now till our sevai sets in the shape of the bowl, we will make tasty rabri. Now, we’ll add ½ liter of milk to the pan that we used to roast the sevai after setting it on gas. We will now add the sugar and cardamom powder to the boiling milk and simmer it while stirring constantly.
Friends, after 6-7 minutes of adding cardamom and sugar, we will add 3-4 leaves of saffron in it and also add some rose petals and cook them well along with the milk. Friends, Rabri looks very attractive with the saffron and rose petals. And if you don’t have saffron, you can add food colour or a small pinch of turmeric powder. Additionally, this gives Rabdi a really appealing color.
STEP-5
Thicken Rabri & Remove Sevai Katori from Bowl
So Guys, we now need to simmer the milk here till our rabdi is ready and thick. So see, our thick and tasty rabdi is well prepared, so now we will add 1 tablespoon coarsely crushed dry fruits in it, mix it well and then turn off the gas flame and after that we will keep it aside to cool. Friends, now until our rabdi cools down we will take out the sevai from the refrigerator and then take it out from the bowl one by one with the help of a spoon.
STEP-6
Serve Sevai Rabri Katori & Garnish to Impress
Dear friends, now our bowl of sevai is ready. After adding some rabdi, we’ll garnish it with dried fruits, rose petals, and Tutti frutti before serving. Look, our sevai rabri katori looks very tasty, isn’t it?
Friends, we have already posted a detailed blog on Rabdi’s recipe, so you can see Rabdi’s detailed recipe with tips and tricks by visiting our page.
Friends, you must try our sevai katori recipe at home and tell us by commenting how you liked our easy sewai rabri katori recipe. Friends, if you like our recipes, don’t forget to follow our page. We will keep bringing new recipes for you like this, that too with very easy steps.
SECRET TIPS:
- Friends, use only full cream milk to make Rabdi. If you do not have full cream milk, then you can add almost 1 bowl of milk powder in it.
- Friends, here we have used thin vermicelli, so whenever you make sevai katori rabri, use only thin vermicelli.
Recipe Summary
Nutritional Information
FAQS:
1. What is Sevai Rabri Katori and why is it so special?
Sevai Rabri Katori is a delicious Indian dessert where crunchy sevai katori (vermicelli bowl) is filled with creamy rabri and garnished with dry fruits and rose petals. Its unique look makes it a visually appealing and mouth-watering sweet dish perfect for special occasions.
2. How do I make a perfect sevai katori at home?
To make a perfect sevai katori, first of all, roast thin vermicelli in ghee and then mix sugar, cardamom, and condensed milk in it. And then press it into a bowl to get a perfect shape of sevai katori. Now, let it set in the fridge for 5–10 minutes for the perfect taste and shape.
3. Can I use thick vermicelli for the sevai katori recipe?
It’s best to use thin vermicelli only for the sevai katori recipe. Thick vermicelli doesn’t shape well and may not give that crispy texture which is very essential for the perfect sevai rabri katori.
4. What can I use in the sevai katori recipe in place of saffron for rabri?
If saffron is not available, you can use a small pinch of turmeric powder or food color. These alternatives give a beautiful color to the rabri without affecting the taste of your sevai katori rabri.
5. Can I make sewai rabri katori without condensed milk?
Yes, you can make sewai rabri katori without condensed milk by simmering full cream milk with sugar until it thickens naturally. However, condensed milk helps in faster preparation and adds richness to the rabri.
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