Recipe: Appetizing Mawa cake in rose flavoured rabri

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Mawa cake in rose flavoured rabri. Kostenlose Lieferung möglich Große Auswahl an Design-Leuchten von Mawa. Wir bieten: Große Auswahl, kurze Lieferzeiten und professionelle Lichtberatung! In a medium mixing bowl, sieve flour, baking powder and baking soda and cardamom powder.

Few leftover mithai like kaju katli, white malai peda, barfi and milk cake also work beautifully in this recipe. Crumble the mithai in a coarse powder and use equal measure of the leftover mithai instead of rabdi and proceed with the recipe. Gently unmould and let it cool completely on the wire rack before slicing. You can cook Mawa cake in rose flavoured rabri using 16 ingredients and 0 steps. Here is how you achieve that.

Ingredients of Mawa cake in rose flavoured rabri

  1. It’s 1/4 cup of Butter.
  2. You need 1/2 cup of powder sugar.
  3. You need 1/2 cup of curd.
  4. It’s 1 cup of maida.
  5. Prepare 1 tsp of baki g powder.
  6. It’s 1/4 tsp of baking soda.
  7. It’s 1 tsp of cardamompd.
  8. Prepare 1/3 cup of mawa.
  9. You need As needed of Dry fruits.
  10. Prepare As needed of Milk.
  11. It’s of For rose rabri.
  12. Prepare 1 kg of milk.
  13. It’s 1 tsp of rose essence/roohafza.
  14. It’s 1/3 tsp of pink colour.
  15. You need 1/2 cup of sugar.
  16. It’s 3-6 of Petal flowers.

Rabri Gulab Jamun Cake instructions In a bowl add Butter, Malai and Sugar beat them with beater until become fluffy. Then add Vanilla essence, almond essence, curd, condensed milk, Rose water mix them properly. Ghewar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped sweet cake made with all-purpose flour, topped with Ram Asrey's exclusive flavoured rabri or malai or various other flavours, and soaked in syrup.

Mawa cake in rose flavoured rabri instructions

There are many varieties of Ghewar, including plain, mawa and malai ghewar. Continue to boil the milk till it is reduced to half. You must take full cream milk for this recipe as it is richer. Heat remaining milk in a wide pan. Keep scraping from the sides and stir well.

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