SITAPHAL RABDI Recipe
Ingredients
| Whole milk | 2 Liter | |
| Chopped red rose petals | 1 Teaspoon (gulab) | |
| Almonds | 4 (badam) | |
| Strands of saffron | 1⁄4 Teaspoon (kesar) | |
| Cardamom powder | 1⁄4 Teaspoon | |
| Sugar | 3⁄4 Cup (12 tbs) (cheeni) | |
| Custard apple pulp | 1 Cup (16 tbs) (sitaphal) | |
| Unsalted green pistachios | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2088 Calories from Fat 640
% Daily Value*
Total Fat 71 g110%
Saturated Fat 38.3 g191.5%
Trans Fat 0 g
Cholesterol 200 mg66.7%
Sodium 811.7 mg33.8%
Total Carbohydrates 320 g106.5%
Dietary Fiber 7.3 g29.4%
Sugars 255.5 g
Protein 71 g141.8%
Vitamin A 42.7% Vitamin C 79%
Calcium 236.3% Iron 16.7%
*Based on a 2000 Calorie diet
Directions
Boil milk in a heavy pot.
Simmer (boil slowly at low temperature) for ten minutes, after it starts boiling.
Stir while boiling.
Mix in sugar and stir till dissolved.
Take off fire, mix in saffron, cardamom, almonds, pista.
Cool to room temperature.
Mix in sitaphal pulp, chill for 3-4 hours till very cold.
Pour the mixture in individual serving bowls and decorate with rose petals.
Serve chilled.
Chef
