These mini chocolate rabri cups are a desert lover dream come true. They are rich, creamy, kesari and chocolaty, the hardened chocolate shell pairing so well with the creamy rabri that its just Perfect for all occasions!
- PREP TIME 30 MINS
- COOKING TIME 1 HR 0 MINS
- SERVES 4-5
- Dark Chocolate
- 2 litre Milk for rabri
- 1 cup sugar
- Whipped cream
- Few roasted Almonds & Pista
- 1 teaspoon Green cardamom powder
Chocolate Cups 1) Melt the chocolate in the microwave. 2) Brush a thin layer of chocolate into each cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 2-3 more times if needed. 3) Carefully separate chocolate from the silicon cups. "
Rabri 1) Blanch the almonds and pistachios and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan. "
Final Recipe Method 1) Fill each chocolate cup with delicious thick rabri. Fill the pastry bag with kesar frosting and garnish it on the rabri. Add dry fruits and place it on shot glasses filled with flowers. 2) Place each shot on floral ice cube bed. "
Presentation The cups will be placed on small glasses, these glasses will be placed on tray or bowl of floral ice cubes. "
Must Have Silicon Mold, small shot glasses, big tray or bowl, flower ice cubes, rose/mogra/marigold flower petals, piping bag with nozzles, heavy bottom nonstick pan "
- Do not store chocolate in the refrigerator or freezer because when it's brought to room temperature condensation will form on the surface of the chocolate and effect it's ability to melt smoothly. Add a few drops of olive oil to the chocolate when you are melting it which will allow it to relax enough that other ingredients can be mixed in.