Pure ghee to roast, Nutmeg powder and Cardamon Powder is optional.
Note White Pepper, Soonth will be slightly spicy hence add less as per taste.
If ready made powder of any above ingredients is available you may buy or else grind each ingredient separately and mix well.
Add almonds, pistachios and cashew powders – makes this very rich and nutritious.
Store in an airtight jar.
Method to make Raabri / Kaanji
1 to 2 Cups milk or as needed.
1 – 2 Tbsp Pure Ghee or as needed
2 teaspoonfuls of the Raabri / Kanji Masala
Saute in a little pure ghee and then add 1 cup milk gradually & stirring continuously. Add more milk if it gets thick.
Simmer, stirring continuously till it boils for about 15 minutes.
Remove from stove.
Mix cardamom/elaichi and nutmeg/jaifal powder & drink it hot. With a spoon since it will be thick, creamy and pouring consistency!
Add a tsp of sugar if desired. Enjoy!
These Indian ingredients can be purchased in a desi / gujarati indian grocery store. To help locate an item talk to the Gujarati person since these are terms from India. Translation of the above ingredients are as follows. (Amazon carries some of these as well, though I prefer the local Indian grocery stores)
English: Water chestnut or caltrop. Bengali: Singhara. Water chestnut or caltrop, is an aquatic plant belonging to the genus Trapa. The edible part is actually a large seed, which is surrounded by an odd-looking fruit.
Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks - Rita Jamshed Kapadia
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