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Rabri / Rabdi Recipe
Rabdi (रबड़ी) or Rabri is a popular north Indian dessert made out of milk. It does not require a long list of ingredients to make Rabri, but it simply tastes divine and out of this world. I have sweet memories of this sweet, as its one of my favourite sweet. I have grown seeing my mum make rabdi at home numerous times, and this was one popular dessert at our home anytime a guest used to come for a meal.
Good thing about preparing Rabdi is that it is an easy recipe, but problem lies in the attention to detail and there is no shortcut. Recipe as I said is simple, which primarily comprises of evaporating milk in a wide mouth pan / kadai and collecting the fat till the milk reduces to one fifth of original quantity.
As rabdi is thickened sweet milk with layers of cream or milk, it is also referred sometimes as “Lacchedar Rabdi”. It can be flavoured with Cadamom powder, Saffron, Kevda Water as well as dry fruits like pistachio and cashews can be added too.
You can have Rabri as hot or chilled cold, I prefer it cold. If you want to try out Rabdi Falooda (an amazing dessert), you need to make Rabdi for that first.
If you have sweet tooth, you may like to try these perfect soft and round Gulab Jamuns, or Kala Jamuns, or Rasmalai (from the family of rabdi, as it has some similarity in taste).
Let me now give a detailed account on how to make Rabri easily at home.
Take a heavy bottom pan or kadai (prefer kadai as its wide), transfer all the milk and put on medium heat and let it boil. After the first boil, lower down the heat.
Start collecting the fat (malai) layer which comes up due to boil on to the edges Kadai with help of a fork, or spatula (can use spoon, but you will find fork / spatula may be easier). Repeat this process for 4-5 times as the fat will come up with each boil.
Once you have done this for 4-5 times, scratch the malai (fat) and mix in the boiling milk as this will help the fat to not get hard.
Repeat steps 2 and 3, till the milk is one fifth of the original quantity, and then add sugar, cardamom water, and kevda water and mix well.
Transfer this into a bowl and spread chopped nuts. Keep in fridge and serve chilled.
Always use wide mouth Pan or Kadai for making Rabdi.
Use a heavy bottom vessel, and constantly stir milk while making rabri, else milk will get burnt.
Use medium to low heat only, higher heat will burn the milk.
You can use condensed milk instead of sugar, adjust the level of sweetness as per your tastebuds.
Click this link to see how to collect fat / malai from milk.
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Next time you have a guest coming, impress them by this traditional Rabri. It is a no fail recipe and surely your guests will love it.