Rabri / Rabdi

Name: How to cook Rabri / Rabdi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Rabri / Rabdi

Rabri / Rabdi One of my favourite! No one needs an introduction to this! #spiceweek7 #saffron #cookpadindia #rabdi #rabri #milk #cardamom #rose #pistachio #almonds #ediblesilverleaf

Ingredient

Food ration :

2-3 servings

Cooking time :

approx 1 hr

1 litre

Almond Slivers or chopped Almond

as required

Pistachio slivers or Pistachio chopped

as required

Cooking instructions

* Step 1

In pot preferably non-stick, take the milk and start heating and boil the milk. Once it boils, simmer it on medium low or low flame. When the cream layers forms on the milk scrap it and put it on the side of the vessel till the milk reduces by more than 50% and stir it occasionally. Then add the Cardamon powder, saffron and rose water and stir and mix and cook further. After sometimes add the sugar and mix well and stir it frequently to avoid from burning (as sugar is added to it).

* Step 2

When you see the milk is thick enough and reduced to almost 1/3, scrap back the creams from the side and mix in. Put off the flame and let it cool. If you want to have warm have it warm or chill it in fridge if you want to have chilled. Serve it and garnish with edible silver leaf, Pistachio, almonds, saffron, rose petals. I love having it with Jalebi, Malpua, Ghewar too.

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