When it comes to sweets, there is no mention of Rabdi. This is impossible. The traditional Indian sweet prepared by slow cooking of milk is known for its creamy taste and waxy texture. From weddings in North India to the streets of Banaras, Rabri is an important part of every celebration. There is often a fear of adulteration or arrowroot being mixed in the rabri available in the market, but the rabri made at home is not only pure but its taste is also much better. Let us know the method of making thick and sticky rabri like halwai.
Material
1.5 liter full cream milk
1/4 cup sugar (or as per taste)
1/2 teaspoon cardamom powder
8-10 saffron threads (soaked in milk)
Finely chopped dry fruits (almonds, pistachios and cashews)
1 teaspoon rose water (optional)
Method of preparation
Boil Milk: Pour milk into a heavy bottomed wide pan and bring it to a boil on high flame.
Gather the cream: Lower the flame. When a layer of cream appears on the milk, start sticking it to the edges of the pan with a wooden ladle or spoon.
Cook: Keep stirring the milk at the bottom of the pan occasionally so that it does not burn, but do not disturb the cream on top, leave it at the edges only.
Thicken: When the milk is reduced to one-third (1/3) of its quantity by the time it gets cooked. Then add sugar, saffron milk and cardamom powder in it.
Mix the flakes: After the sugar dissolves, scrape off all the cream stuck on the sides of the pan and pour it back into the condensed milk. This cream will give the real waxy texture to the rabri.
Finishing: Now add chopped dry fruits to it and cook for 2 more minutes and turn off the gas.
Serve: You can serve it hot or enjoy it by cooling it in the refrigerator.
—- End —-
Source link
[ad_3]
