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Coconut Kesar Rabdi Recipe

An interesting twist to classic Rabdi. Coconut Nestlé A+ Milk addition makes it dairy free and suitable for Vegans or Lactose intolerant. A vegan sweet Indian delicacy made with saffron and nuts that adds an aromatic flavor and appeal.

Nutritional info

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  • 2.0 gm
    Protein
  • 17.6 gm
    Total Fat
  • 0.6 gm
    Total Fiber
  • 197.8 kcal
    Energy
  • 9.6 gm
    Carbohydrate
3/4 Cup(107.0 ml) Coconut Milk
1 Powder Tbsp(10.0 gm) Jaggery
1 Chopped Tsp(3.0 gm) Almond
1 Chopped Tsp(3.0 gm) Pista
1/2 Tsp(0.1 gm) Kesar
1/8 Tsp(0.24 gm) Black Elaichi
  • Heat pan add 3/4th cup coconut milk, 1 tbsp jaggery powder and stir well.

  • Add 1/8th tsp black elaichi powder, 1 tsp chopped almond and 1 tsp chopped pista and kesar water.

  • Boil till it thickens.

  • Turn off the flame and pour into a serving bowl.

  • Serve warm.

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