Enjoy festive season with this unique Sevaiyan Katori with White Chocolate Rabdi
As the festive season unfolds, why not elevate your desserts with a contemporary twist? Chef Guntas Sethi, the Brand Ambassador for the European Union’s ‘More Than Food’ campaign, calls you to explore her special recipe - Sevaiyan Katori with White Chocolate Rabdi. It is an easy-to-make dessert that beautifully blends the traditional Indian flavors, with the white chocolate that can be easily made at home. This festive season, enhance your celebrations by creating this delightful dessert, that promises to impress your family and add a touch of elegance to your festive table.
Ingredients:
For White Chocolate Rabdi:
⦁ 500 ml Milk
⦁ 250 ml Whipping Cream
⦁ 1/4 cup Condensed Milk
⦁ A pinch of Saffron
⦁ 1 tsp Cardamom Powder
⦁ Rose Petals and Pistachios (for garnish)
For Sevai Katori:
⦁ 1 tbsp Butter
⦁ 2 cups Crushed, Roasted Sevaiyan (vermicelli)
⦁ 1/4 cup White Chocolate
⦁ A pinch of Cardamom Powder
Method
Step 1: Prepare the Sevai Katori
⦁ In a pan, melt the butter and add the crushed, roasted Sevaiyan. Stir until the Sevaiyan is evenly coated with butter.
⦁ Remove the pan from heat and mix in the melted white chocolate and cardamom powder until well combined.
⦁ Line a muffin tray with cling film, then press the Sevaiyan mixture into each cavity to form small katoris (cups).
⦁ Place the muffin tray in the fridge and let the katoris set for about 30 minutes.
Step 2: Prepare the White Chocolate Rabdi
⦁ In a heavy-bottomed pan, bring the milk to a boil, then reduce heat and simmer until the milk reduces by half, stirring occasionally.
⦁ Add the whipping cream and continue to stir until the mixture thickens slightly.
⦁ Stir in the white chocolate, condensed milk, saffron, and cardamom powder. Mix well until the white chocolate melts completely and the rabdi is smooth and creamy.
⦁ Remove from heat and let it cool to room temperature.
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This article is referenced from https://timesofindia.indiatimes.com/
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