Recipe : Kesaria Rabri
Preparation Time : 45 minutes
Serves : 6
Milk – 3 litres
Sugar – 350 gm
Kewda (Vetivier) essence – 5 drops
Pistachio – 20 gm
Saffron – a pinch
Silver foil (optional) – 2 sheets
Mix saffron with 2 tsp of warm milk. Stir with spoon properly and keep aside.
Place the milk in a heavy bottomed pan.
Bring it to a boil, reduce to low heat and stir constantly for 20 minutes.
Now stir after every 5 minutes until the milk is reduced to 900 ml and acquires a granular consistency.
Remove the milk from the flame.
Add sugar and saffron and stir until dissolved.
Then add vetivier and stir cool.
Pour in a serving bowl.
Garnish with pistachio, silver foil.
Refrigerate and serve chilled.