Happy Vijaya Dashmi everyone. Some sweet had to be made today and so why not Rabdi. Aha!!! Delicious as always. Rabdi is a bit time consuming to make but I must say “worth the time”.
Let us start cooking!!!
Ingredients:
Full Cream Milk: 1 Litre
Sugar: 2 ½ tbsp
Cardamom Powder: 1 tsp
Saffron: 6-8 strands
Method:
1. Take a heavy bottomed pan and boil milk in it.
2. Once the boil comes turn the flame to low.
3. When you see enough of cream/malai has come on top of milk then with the help of spoon take it to the side of the pan and stick it.
4. Continue this process until you are left with one-third milk.
5. At this stage, let the milk boil until it becomes one-fourth of the original.
6. Add sugar, cardamom powder and saffron.
7. Mix well.
8. Switch of the burner and let it cool.
9. Once it cools down, take a sharp edged spoon and scrape the sides of the pan and gently mix the malai in milk.
10. Serve it chilled, warm or hot.
Tips:
1. Always take full cream milk. It will give a nice thick rabdi.
2. Always keep the flame on low.
3. You can even add dry fruits like almond, pistachios.
4. Always take heavy bottomed pan otherwise the milk may get burned up at the base.
5. A wide vessel is preferred as it is easier to stick the cream to the sides.
6. Occasionally stir the milk so that it does not get burnt from the bottom.
7. The approximate time required to make rabdi is around 1 hr and 15 minutes.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Ingredients:
Full Cream Milk: 1 Litre
Sugar: 2 ½ tbsp
Cardamom Powder: 1 tsp
Saffron: 6-8 strands
Method:
1. Take a heavy bottomed pan and boil milk in it.
2. Once the boil comes turn the flame to low.
3. When you see enough of cream/malai has come on top of milk then with the help of spoon take it to the side of the pan and stick it.
4. Continue this process until you are left with one-third milk.
5. At this stage, let the milk boil until it becomes one-fourth of the original.
6. Add sugar, cardamom powder and saffron.
7. Mix well.
8. Switch of the burner and let it cool.
9. Once it cools down, take a sharp edged spoon and scrape the sides of the pan and gently mix the malai in milk.
10. Serve it chilled, warm or hot.
Tips:
1. Always take full cream milk. It will give a nice thick rabdi.
2. Always keep the flame on low.
3. You can even add dry fruits like almond, pistachios.
4. Always take heavy bottomed pan otherwise the milk may get burned up at the base.
5. A wide vessel is preferred as it is easier to stick the cream to the sides.
6. Occasionally stir the milk so that it does not get burnt from the bottom.
7. The approximate time required to make rabdi is around 1 hr and 15 minutes.
See you soon with a new recipe till then Happy Cooking!!!
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