Rabdi, also known as Rabri, is a rich and creamy Indian dessert made by thickening milk and sugar on low heat until it reduces to a delicious, condensed form. Here’s a detailed recipe:
Ingredients:
- 1 liter full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- 2 tablespoons chopped nuts (almonds, pistachios) for garnish
- 1 tablespoon rose water (optional)
Instructions:
- Preparation: In a heavy-bottomed pan, pour the milk and bring it to a boil on medium heat, stirring frequently to avoid scorching at the bottom.
- Simmering the Milk: Once the milk starts boiling, reduce the heat to low and let it simmer. Stir the milk at regular intervals, scraping the cream formed on the sides of the pan and adding it back into the milk. This cream enhances the richness of the Rabdi.
- Adding Sugar and Flavorings: After simmering for about 20-30 minutes and the milk has reduced to almost half its original quantity, add sugar, cardamom powder, and saffron strands (if using). Stir well and continue simmering.
- Continue Reducing: Keep simmering the milk on low heat until it thickens to a creamy consistency. This process can take around 1 to 1.5 hours, depending on the quantity of milk and desired thickness.
- Adding Nuts and Flavor Enhancers: Once the Rabdi reaches the desired consistency, add chopped nuts and rose water (if using). Mix them well into the Rabdi.
- Cooling and Serving: Turn off the heat and let the Rabdi cool down to room temperature. You can serve it warm or chilled, as preferred. Garnish with more nuts before serving.
Tips:
- Stir the milk regularly to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to avoid scorching and ensure even heat distribution.
- Adjust the sugar quantity according to your sweetness preference.
- Rose water adds a delightful fragrance, but it’s optional.
Enjoy this luscious Rabdi, a creamy and indulgent dessert that perfectly complements various Indian sweets or can be savored on its own!
