Rabdi (Rabri)

Just like me, this one is for those who are craving for some desi dessert comfort under this lock-down 2.0. It was the first time I ever tried it and trust me, there is no simpler desert out there tastes even half as good as this one (or it was probably just the craving that made it taste so much better). Well, why don’t you try it out and find for yourself. So here it goes…

Ingredients (serves 3-4 people)

  • Full cream milk – 1 litre
  • Sugar – 4 teaspoons (you can adjust this based on your preference)
  • Cardamoms – 3-4 (skip if not available)
  • Saffron stigmas – 3-4 (skip if not available)

Preparation

  • Bring milk to boil on high flame in a flat pan (kadahi)
  • Add saffron and crushed cardamoms, turn the flame to low and let it simmer
  • You can go and do your own stuff now
  • Check back in every 15-20 minutes, stir well to make sure it is not sticking to the bottom of the pan; Break and move the milk cream (malai) layer to the sides with a spatula
  • Repeat the above step till it becomes semi-liquid
  • Switch the flame off (it thickens a lot once to turn it off, so take a call on consistency). You can always adjust it by heating further/ or adding milk in case it doesn’t get right in the first go
  • Garnish with grated Almonds if you feel extra happy about this
  • Let it cool, put in refrigerator and serve chilled

Your perfect summer desert under lock-down is ready to be served. Do try it out guys and let me know your feedback. Hope you like it.

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