Strawberry Rabdi Recipe
Bored of making the classic rabdi at home? Then try this new version, Strawberry Rabdi which is loaded with both strawberry puree and chopped strawberries. It is creamy, fruity, and needs very few basic ingredients.
Servings: 4 people
Ingredients
- 4 cups whole milk (full-fat milk) 1 liter
- 1 tablespoon cornstarch
- 3 tablespoons water
- 4 tablespoons sugar or to taste
- ¼ cup strawberry puree
- ½ cup chopped strawberries
Instructions
- Heat milk in a heavy bottom pan over medium-high heat and bring it to a boil. Stir frequently to avoid scorching at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low.
- Keep stirring and scraping the sides of the pan every 2-3 minutes. Cook the milk till it is reduced to half (20-25 minutes).
- Mix cornstarch in 3 tablespoons of water and add the slurry to the pan. Cook for 4-5 minutes until the rabdi thickens, stirring frequently.
- Add sugar and cook for another 3-4 minutes.
- Check for sugar and add more if required. Cook for another minute for the sugar to dissolve.
- Remove the pan from heat and let the rabdi cool down completely.
- Add strawberry puree and chopped strawberries to the cooled rabdi and mix well.
- Refrigerate for 2-3 hours. Garnish with almond and pistachio slivers and serve chilled.
Notes
Never add strawberry puree and chopped strawberries to hot rabdi otherwise it may curdle.
Nutrition
Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 50mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 19mg | Calcium: 6mg | Iron: 1mg
