Besan Rabdi Shots | Fusion Mithai

Heat ghee in a pan and roast besan on low flame until aromatic and golden. Switch off flame, cool slightly and mix in powdered jaggery khoya and cardamom. This forms the crumble layer.

In another pan heat a little ghee, lightly roast chopped almonds, cashews, pumpkin n sunflower seeds, Add finely chopped dates and mix well. Cook for 1–2 minutes to form a slightly sticky nut mixture. After it cools grind coarsely.

For rabdi, simmer milk on low flame until reduced to half. Add saffron, cardamom and sugar if needed. Cook until thick and creamy. Cool slightly. No need to add sweet as added dates if needed add jaggery after it cools.

Assemble the dessert shots: Besan crumble → nuts seeds & dates layer rabdi → repeat layers.

Garnish with pistachios, saffron and dried rose petals. Chill for 30 minutes before serving.