For the Rabri

    500ml milk

    500ml cream

    3 green cardamom pods, crushed

    saffron, a pinch of

    150gm sugar


    For the Churros

    140gm self-raising flour

    140gm refined flour

    1 tsp salt

    50gm desiccated coconut

    325ml water

    zest of 1 lime

    ½  tsp ground green cardamom

    4 tsp honey

    4 tsp butter

    50gm sugar

    oil, for deep frying


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Ingredient Substitution Guide


1. To make the saffron rabri, pour the milk and cream into a heavy bottom vessel.

2. Bring to a boil, stir in the crushed cardamom and turn down to a simmer. Stir continuously to prevent the mixture from sticking.

3. Meanwhile, dry roast the saffron in a pan on a low flame for a few seconds. Transfer to a bowl and crush with your fingertips. Add a little hot water and set aside to infuse.

4. Check if the milk and cream mixture is done with the spoon test. Placing a spoon in the mixture, remove and run your finger through the middle. If it leaves a clean line, it's done.

5. Add in the sugar and stir to dissolve. Add the saffron water without straining and mix well.

Remove from the flame and cool.

6. To make the churros, in a bowl, combine the two different flours with the salt and 20 grams of the desiccated coconut.

7. In a pot, add the water, lime zest, ground cardamom, honey and butter.

8. When the water is boiling, lower the flame and add the flour mix. Cook for a few minutes, stirring to make sure the mixture does not stick to the bottom of the vessel.

9. Fill into a piping bag fitted with a star-shaped nozzle to make a spiral disc. Repeat until all the mixture is used up. Freeze for half an hour.

10. Mix together the remaining desiccated coconut with sugar and cardamom powder.

11. Deep fry the churros until golden brown at 180 °C. When done, roll in the mixture of coconut and sugar. Serve with cool rabri.

Recipe courtesy of Naya, Jumeirah Beach Hotel

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