Rabdi is basically a thick version of sweet milk which has various layers of cream. In order to make Rabdi, milk is continuously simmered till it gets dense. It is also loaded with dry fruits like almond, pistachios, cardamom, saffron in order to lend it a mesmerizing flavour! While I have used Rabdi for making some pretty different desserts such as Motichoor Rabri Parfait, making Rabdi Samosa was a completely new and rejuvenating experience for me. Mostly desserts are served chilled, but occasionally eating piping hot desserts such as Gulaab Jamun, Jalebis feels totally ambrosial. So, I tried one more of those special desserts and ended up making Rabdi Samosa. With Samosa patti readily available in supermarkets, it becomes really easy to wrap up a fresh batch of sweet, creamy things whenever you feel like!
With the onset of monsoon, Rabdi Samosa would perfectly fit on the menu of munchies or desserts. Soft, gooey filling of Kesar Rabdi and that nice crunchy granted by frying the Samosa Patti, makes Rabdi Samosa totally irresistible. I shared few Rabdi Samosas with my neighbours as well, they are really loved it as well. On your next visit to the supermarket, make sure to buy Samosa patti and prepare Rabdi Samosa whenever you want! Go ahead and bookmark its recipe:
Recipe to make Kesar Rabdi is here.
- Samosa patti - 10-12
- Maida - 2 tbsp
- Water - 2 tbsp
- Kesar Rabdi - 1 cup
- Oil or ghee for frying
- Mix Maida with water in a bowl.
- Lay a samosa patti on a working platform.
- Keep a tbsp of rabdi on one side.
- Brush the sides of patti with maida water and roll the samosa.
- Make sure to seal all the edges with the maida mixture nicely.
- If the patti is broken from anywhere, brush that place with the maida mixture.
- Make all the samosas in the same manner.
- Heat oil in a pan.
- Once the oil is hot, deep fry the samosas until golden brown.
- Drain on a plate lined with kitchen tissue.
- Serve hot.