Make this popular North Indian dessert, rabdi or rabri prepared with milk which will bring back memories of your childhood years. It is easy, delicious,and needs very few basic ingredients. Here is how to make it.
Add 1-liter full-fat milk to a heavy bottom non-stick pan and bring it to a boil. Try to use a wide pan for fastening the cooking process.
Add1 pinch of saffron strands to the pan and give it a mix.
Lower the heat to medium and keep stirring the milk and scraping the sides of the pan. Keep mixing the fat layer in the milk. Cook the milk for 40-60 minutes, until it is reduced to half.
Mix 1 tablespoon cornstarch (cornflour) with 3 tablespoon water and make a slurry. Add the slurry to the pan and cook for 4-5 minutes until the rabdi thickens. Add 3 tablespoon sugar, and ¼ teaspoon rose water, and cook for another 3-4 minutes.
Pour rabri in earthen pots for more flavor or else just transfer in a serving bowl. Garnish with almond and pistachio slivers. Either serve hot or chill in the refrigerator for a few hours before serving.
Making rabri is a time taking process. You just cannot fasten it beyond a point. So it's advisable to make it while you are already in the kitchen doing something else. This way, you can keep doing your regular work and the rabdi will keep thickening on the side and it will not be an extra effort for you. You will just have to stir it after 10-12 minutes and it will be ready once you are done with your other work.Garnish it with slivered dry fruits at the end, to add a nice crunch to the creamy rabdi.Double, triple, or half this recipe according to your requirements.Rabdi is one of those sweets that thicken after it cools down. So keep that in mind when reducing the milk.Chill rabdi before eating, it tastes even more delicious this way. In case, it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency.Adjust the amount of sugar according to your taste.You can also add some cardamom powderto it.Buffalo milk is preferable to make rabdi as it has more fat.