Godrej Sahi Shuruaat Cook Book

Chocolate Rabadi Puri Executive Chef , BLVD Nashik Chef Milk - 200ml Sugar - 50g Green cardamom powder - 1g Slice almond & pista - 1tsp Ingredients Pani puri - 3pieces Chocolate sauce - 100g Pomegranate - 1no Godrej Sunflower Oil - 25ml Method Boil the milk in a broad, heavy-bottom pan or broad nonstick pan over medium flame. In a separate pan, heat Godrej Sunflower Oil and sauté the nuts till light golden brown. When the milk starts to boil, reduce the flame to low and stir at regular intervals of 3-4 minutes but not continuously. When a layer of cream appears on the surface, shift it towards the side of the pan. Repeat the process for next cream layers. Cook until the milk reduces to 1/3 of its original quantity and add sugar. Add cardamom powder, sliced almonds, saffron strands, sliced pistachio and mix well. Scrape off the cream collected on the side of pan into milk (this will enhance the flavor of the rabdi). Cook for 2 minutes and turn off flame. Let it cool to room temperature naturally. Dip the puri into chocolate sauce and freeze it. Pour prepared sweet kesar rabri in the chocolate puri. Place them on serving bowl and garnish with pomegranate Refrigerate for at least 2 hours before serving. Serve chilled. 19