Rabri

Ingredients
500 gms Full Cream (35% milk)
1000 gms milk (I used 2%)
5 cardamom pod
1/2 cup sugar (reduce or add more sugar according to taste)
few strands of Kesar
4 tbsp almond, chopped
2 tbsp Pista

Method

1. Pour the cream and 2% milk into a wide and thick, preferably non-stick pan.
   
2. Add the cardamom pods, Kesar and bring to a boil without letting the milk spill over.
   
3. Quickly turn heat to medium.
   
4. Reduce to half the quantity.
   
5. Add the sugar.
   
6. Add the pistas and almonds.
   
7. Bring to room temperature,Refrigerate for 2-3 hours until cold and set.
   

1. Add 3 to 4 cups water and falooda in a pressure cooker.
   
2. Remove from heat after 2 whistles.
   
3. Open cooker, Put back on teh gas.
   
4. Add sugar, cardamom and kesar. Mix well
   
5. Cook till the sugar melts. Add some water if needed.
   
6. Add the color. Mix well.
   
7. Cool and refregerate in air tight container.
   

1. Take a bowl or Glass.
   
2. Place some falooda first.
   
3. Add the Rabri on top.
   
4. Add more dry fruits if needed.
   
5. Add some crushed ice and rose syrup.
   
6. Serve immidiately.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

(Rice Pudding)

Kheerni is thickened milk with Cardamoms, Saffron and a number of rich mild spices. Basically it is the Indian version of rice pudding. Sindhi's normally make this a bit milky and not as thick as Phirni or rice pudding, but I like the thicker creamier version and that too cold. But in a Sindhi household you will get a hot version and most of the time with semiya.

In the picture below on the left is the thicker version and on the right is the lighter version.



Ingredients
500 gms half and half cream (10% milk)
250 gms milk (I used 2%)
5 cardamom pod
1/4 cup finely ground rice (Soaked for 1/2 and hour and then ground, you can add more or less depending on taste)
1/2 cup sugar (reduce or add more sugar according to taste)
4 tablespoons blanched slivered almond
2 tablespoons raisins (Soaked in water for at least 1 hour)

Method

1. Pour the half and half and 2% milk into a wide and thick, preferably non-stick pan.
   
2. Add the cardamom pods and bring to a boil without letting the milk spill over.
   
3. Quickly turn heat to medium.
   
4. Sprinkle the ground rice slowly into the pan, stirring occasionally.
   
5. Add the sugar.
   
6. Stir now and then cooking till the rice is cooked.
   
7. Add the raisins and almonds.
   
8. For the Sindhi lighter version, stop here and add more milk when reheating if too thick.
   
9. For the thicker version simmer until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
   
10. Bring to room temperature,Refrigerate for 2-3 hours until cold and set.