Name: How to Cook Appetizing Boondi rabdi tart
Prep time: 23 min
Cook time: 2 h
Total time: 34 min
Yield: 1
Cuisine: World
Ingredients: 6Motichur laddoo; 1/2 litremilk for rabdi; 2 tbspChopped pistachios and dry nuts; 1 tspelaichiCardamom powder; 1 tbspSugar; as neededdry fruitCashew almonds and raisins for decoration; 3 tspfresh rose petals

Table of content

Ingredients all Boondi rabdi tart
Stages Cooking Boondi rabdi tart

Without fail making ultimate Boondi rabdi tart easy, yummy, practical.

Good Evening every body, at this time you get present recipe Boondi rabdi tart with 7 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 6 stages of easy cooking Boondi rabdi tart.

Ingredients all Boondi rabdi tart

Prepare 6 : Motichur laddoo.
Prepare 1/2 litre : milk for rabdi.
Prepare 2 tbsp : Chopped pistachios and dry nuts.
Needed 1 tsp : elaichi(Cardamom) powder.
Needed 1 tbsp : Sugar.
Prepare as needed : dry fruit(Cashew, almonds and raisins) for decoration.
Needed 3 tsp : fresh rose petals.

If all ingredients Boondi rabdi tart it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Boondi rabdi tart

Take ready made Motichur laddoo and crumb it and set in to a tart mould and keep it in the frezee for 1/2n hour.
Boil to milk in a slow flame and make the thik rabdi.
Stir continuously till thiken the milk add sugar and elaichi powder for flavour.
Now switch off the flame.Take out tart mould from frezee pour the rabdi on top and spread nicely.
Garnish with chopped pistachio,drynuts and rose petals.
Now Friend's Boondi rabdi tart is ready for serving.Thank you.

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