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Colour-E-Bahar

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#Holi26 Holi is a big celebration for all of us. We take and drink different type of food. As holi in summer we take lot of water base products.  Main drinking item is RoohAfza, Thandai, Rabdi and Chai . So here I try to make all ingredients in my Holi Special Dessert with little twist. All drinking item in a solid product. Hope you all like it  so some myth can be change in this dish chai and rooh afza is not only for drinking . it can eat with spoon also . Colour -E-Bahar Rooh Afza Vermicelli Bar ♦️Chocolate Thandai Cream ♦️ Kesari Rabdi ♦️Masala Chai Icecream
prep time 20 Mins
cook time 30 Mins
chef SHRABANTI BANIK
Step 1

In a pan add ghee . Just little roasted the vermicelli.  Now add milkmaid. Mix well . Now  add rooh afza. When the perfect colors comes turn of the gas .

Step 2

Now grass a plate.

Step 3

Pour the vermicelli. Set it as square.  Chilled for 10 minutes. Your Roh afza Vermicelli is ready .

Step 4

First melted the chocolate. Now add whipped cream and Thandai powder.  Mix well . When its become thick keep aside.

Step 5

First hot the milk. Reduce it half .  Now add milkmaid and saffron sock milk . When it becomes thick turn off the gas. When it cool down . Pour it in a piping bag .

Step 6

First mix chai and milkmaid. Reduce it half . Turn off the gas.  Cool down . Then mix whipped cream in it . Set it in a bowl . Fridge ut for 1 hour . You Masala chai Icecream is ready .

Step 7

For asambling First spread some Chocolate Thandai cream . Then one rooh afza Vermicelli Bar. Piping dome kasari rabdi . Then one more bar and drop some more rabdi . Take a one big spoon Masala Chai Icecream one side .

Step 8

Place some Almond, rose and marigold flower patel on top .

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