Chef. Pulkit bhambi
“n’joy the sweet on the occasion of diwali”
RAMPHAL RABDI
Full cream milk 500ml
Sugar 30gms
Cardamom powder 1gm
Ripe persimmons puree 50ml
GARNISH
a slice of ramphal (persimmon)
PREPARATION:
In a kadhai (fritture) reduce milk stirring continuously to a 1/3 rd consistency off the fire, stir in sugar and cardamom powder. When at room temperature add in persimmon puree and chill in the refrigerator. Transfer to a service bowl, garnish and serve.
