Rabdi or Rabri :
Rabdi or Rabri is a prevalent and conventional Indian dessert made by decreasing and thickening milk over moo warm. It is a sweet and wealthy dish that hails from North India and is frequently related to celebrations and celebrations. Rabdi is known for its rich surface and somewhat grainy consistency.
You will once in a while discover somebody who doesn’t like wealthy and creamy shahi rabri (shahi rabdi) having decent fragrant flavor of kesar (saffron), and elaichi (cardamom). This recipe employments a conventional cooking strategy to plan pleasant and thick rabri that has tasty little pieces of set milk cream. The plenteous utilization of almonds and pistachio includes to it surface giving something to chew on in each spoon that in turn fills up your mouth with smell of saffron.
Here’s the Rabri recipe:
Preparation Time: 5 minutes
Cooking Time: 1 hour
Serves: 4 servings
Ingredients:
| 1½ liters (50 oz) Milk (full fat) |
| 2½ tablespoons Sugar |
| 1/2 teaspoon Green Cardamom Powder |
| 10 Almonds (badam), sliced |
| 5-7 strands Saffron (kesar) |
| 10 Pistachio, sliced |
Directions :
1. Bubble milk in a wide, overwhelming-based, skillet or wide non-stick pan over medium flame.
2. When the milk begins to bubble, diminish the fire to moo. Mix at standard intervals of 3-4 minutes but not ceaselessly. When layer of a cream shows up on the surface, move it towards the side of a pan. Do the same and prepare for another cream layer. Cook until milk is diminished to 1/3 of the unique quantity.
3. Include sugar and mix to dissolve it. Include cardamom powder, cut almonds, saffron strands, and cut pistachio; blend well.
4. Rub little cream chunks collected on the side of pan into milk (this will make tasty little cream chunks in rabdi). Cook for 2 minutes and turn off the fire. Let it return to room temperature. Refrigerate it for at slightest 2 hours some time recently serving.
5. Exchange arranged sweet kesar rabri in a serving bowl and embellish with cut almonds. Serve chilled.
Tips and Variations:
- Do not blend it as well whereas cooking something else you may not get its signature surface (exceptionally little chunks of cream in thickened milk).
- Never utilize the thin-based pan to cook it since the milk will adhere to the foot and ruin the taste.
- Add 1/2 cup ready mango puree (custom-made) in step 5 (sometimes recently refrigerated) for a decent mango flavor.
- Add little paneer balls (grape-sized) in step 4 (sometimes recently refrigerated) for a pleasant delicate and chewy texture.
- You can make it in less time by utilizing readymade sweet condensed milk. In any case, it will not have a surface comparable to one arranged with this recipe. If you are utilizing sweet condensed milk, at that point diminish the amount of sugar accordingly.
Taste: Sweet, rich, and fragrant with the decent surface of little cream pieces.
Serving Ideas: This kesar and cardamom flavored shahi rabri can be delighted in numerous ways; either on its possess or utilized as sub fixing in Indian sweet dishes like malpua and gulab jamun. Serve malpua or jalebi soaked in thick savory rabdi for an out-of-the-world experience.