Rabri Puye Recipe

Make a batter by combining sooji, curd and sugar. The consistency should be on the thicker side. Keep aside for about 2 hours in summers and 4 hours in winters. If you are using condensed milk for rabri then halve the amount of sugar used

After the batter has rested for the suggested time, heat ghee/oil in a kadai. Take medium sized dollops of the batter and gently place them in the kadai. Placing too many at once might make them stick to each other.

Deep fry until the outer skin is golden brown. Remove from oil and place on a thali or tray. The puas are very hot at this stage, let them rest for a few minutes.

Now that our Puas are ready, lets quickly make a creamy rabri. Heat the milk in a heavy bottom pan and let it boil.

When the milk boils, reduce the flame and gently add khoya to the milk. Break the khoya by your hands in small chunks. Grate the khoya if frozen.

If you are using condensed milk, keep in mind that it already has sugar in it.

After adding the khoya let the milk thicken over medium flame for 15-20 minutes. The puas are sweet so you don.t need to add more sugar to the rabri, but you can add sugar according to taste.

After 15-20 minutes the milk will become thick and creamy. Our quick and easy rabri is ready. If you like cardamom ,add it at this stage.

Now dip the puas in the rabri and enjoy!!!