You can store the rabri cake in the fridge for up to 2 days and enjoy it.
For making rabri, full-fat milk is typically used, but since custard powder also thickens the milk, you can make rabri with regular homemade milk as well.
To make the custard slurry, dissolve one teaspoon of custard powder in water and then add it to the milk. Avoid adding custard powder directly to the milk, as it can form lumps.
Before adding the custard slurry to the milk, mix it well with a spoon to ensure it’s smooth.
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