Rabdi Recipe
By: Anita Mokashi
Published: Friday, July 27, 2012 - 12:24am

Ingredients




1 cup half and half milk
1 cup whipping cream
1 cup regular milk
1 cup sugar
1 pinch saffron thread
1 tsp rose essence
¼ cup chopped almonds
¼  cup chopped pistachios
1 tsp cardamom powder

Preparation

1 Pour half and half milk, whipping cream, and regular milk into a heavy-bottomed pot. 2 Bring to a boil, stirring frequently, to prevent milk from scorching at the bottom. 3 Cook 10 – 15 minutes, till slightly thickened. 4 Dissolve saffron threads in 2 tsp milk. 5 Add them to the milk. 6 Now add sugar, cardamom powder and rose essence. 7 Simmer and cook for approx. 20 to 25 minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously. 8 Finally add the chopped almonds and pistachios. 9 Remove from the heat. 10 Place in the refrigerator and chill. 11 It will thicken when cooled. 12 Garnish with chopped pistachios and almonds.

About

Rabdi is one of the easiest desserts. Rabdi is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabdi is the main ingredient in several desserts, such as rasmallai, chhena kheeri, and kheersagar. I love it especially with cham cham
(small rasgullas).