Rabri | Rabdi
Rabdi is a royal Indian dessert prepared with slow cooking milk. The milk thickens as it cooks leaving malai making it rich.
Servings: 3
Calories: 204kcal
Standard 1 cup measures 240 ml
Ingredients
- 4 cups Full Fat Milk
- ⅓ cup Granulated Sugar
- Saffron generous pinch
- 10 Almonds
- 10 Pistachios
- ½ tsp Cardamom Powder
Instructions
- In a thick bottomed pan add the full fat milk and bring it to a boil.
- Once it comes to a boil simmer the flame. The milk will start forming the Malai/Cream layer.
- Scrape the malai with a ladle and keep cooking.
- Continue collecting the Malai/Cream layer till the milk thickens and is reduced to almost ½ or ⅓rd of its original quantity.
- Mix well and then add Sugar.
- Next, add Cardamom Powder.
- Soak saffron in 3 tbsp of lukewarm milk for 30 mins. Now add the saffron along with milk to rabdi.
- Simmer for another two minutes. By now the Radbi is all thickened and perfect. Garnish with sliced almonds and pistachios and switch off.
- I also garnished some Rose Petals. Tasty Rabdi is now ready.
Video
Notes
- Don’t Stir Continuously. If so the Malai Layer will not be formed. Allow the milk to stand for some time and then stir occasionally.
- But make sure the milk is not burned. Using a thick bottomed pan will be a better choice.
- The Final quantity of Rabdi will be ¼ th of the original quantity.
- Serve warm or chilled. And I prefer it chilled.
Nutrition
Serving: 4g | Calories: 204kcal | Carbohydrates: 31.9g | Protein: 11.2g | Fat: 4.8g | Saturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 28mg | Fiber: 1.2g | Sugar: 29.3g | Calcium: 319mg
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