Be it the festive season or any special occasion at home, every festival seems incomplete without sweets. If you are fond of eating rabri, then the traditional and delicious creamy rabri made from milk can prove to be an excellent option. Instead of buying expensive sweets available in the market, you can prepare pure and nutritious Rabdi at home with very few ingredients. Let us learn the easy method of making very thick and tasty Rabdi at home.
-
Ingredients needed to make Rabdi
1 liter full cream milk
3 to 4 tablespoons sugar
4 to 5 lchi
8 to 10 almonds
8 to 10 cashews
some pistachios
A few strands of saffron (optional)
-
Easy way to make Rabdi
First of all, take a thick bottomed pan and add milk to it and heat it. Keep the flame on medium till the milk rises and take care that the milk does not stick to the bottom. After boiling the milk, reduce the gas flame. Now let the milk curdle slowly and keep stirring in between so that it does not burn. When the milk starts getting cream, keep scraping it on the sides of the pan with the help of a spoon. This is the most important method to make nice layers of cream in Rabdi. When the milk curdles, add sugar and watery elchi and mix well. Then add finely chopped almonds, cashew nuts, pistachios and saffron if you wish. Now add the jameli malai (halwa) to the milk on the edge of the pan. After cooking for some more time, turn off the gas.
-
Tips to make Rabdi more delicious
To bring out the real taste of Rabdi, always use full cream milk only. Instead of boiling it on high flame, always boil it on low flame, due to which the milk will gradually curdle and beautiful layers of cream will be formed. Do not thicken the rabri too much as it becomes more thick after it cools down.
-
How to serve?
You can serve Rabdi both hot or cold. However, rabri chilled in the fridge tastes even more amazing. While serving, sprinkle chopped almonds and pistachios on top. You can also serve it with Jalebi, Malpua or Gulab Jambu.