DESSERTS!!

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                                           "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.