RABRI RECIPE milk dessert
By foodiva
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Ingredients
- 2 litres of full fat milk
- 1/2 cup sugar
- 4-5 cardamom
- few strands of saffron
- chopped nuts of your choice to garnish
Details
Servings 1
Adapted from faskitchen.com
Preparation
Step 1
Rabri recipe-How to make Rabdi-Rabri Recipe-Halaal Recipes from Fa's Kitchen
Rabri recipe-How to make Rabdi or Rabri Recipe
Rabri recipe-How to make Rabdi or Rabri Recipe
After a hectic first week, finally it’s the weekend. This week took forever to finish. Getting everything back to routine does take some time. My Quran classes will be starting next week, so it will be a race again from them on. I made the
cabbage stir fry
today for lunch. After the lunch what else can one need other than some dessert. So I decided to make some rabri recipe beforehand to satisfy the sweet tooth of my family.
The rabri recipe or rabdi recipe, doesn’t call for many ingredients, it’s just the technique which makes the rabri recipe amazing. The rabri recipe is basically the malai or cream that we get from thickening the milk and flavored with cardamom and saffron. Make the rabri recipe in a broad pan as it will be easy and faster to collect the malai. Use a thick bottomed pan to prevent the milk from burning at the base.
Some recipes call for the use of condensed milk, but I like to make the rabri recipe from the fresh milk as the taste is entirely amazing while made from the scratch. Rabri recipe is one of the favorite Indian sweets along with
Let’s get started with the rabri recipe-learn how to make the rabri recipe
Heat milk in a wide and broad pan.
When it comes to a boil, lower the flame.
Keep repeating this process while stirring the milk occasionally to avoid the milk from getting burnt at the bottom.
Add the saffron, sugar and cardamom and stir gently
Garnish with nuts and serve chilled.
Additional Notes
Don’t overdo the stirring as the malai/cream will not form if you keep stirring frequently.
Rabri recipe-How to make Rabdi or Rabri Recipe
Rabri recipe-How to make Rabdi or Rabri Recipe
Heat milk in a wide and broad pan.
When it comes to a boil, lower the flame.
Keep repeating this process while stirring the milk occasionally to avoid the milk from getting burnt at the bottom.
Add the saffron, sugar and cardamom and stir gently
Garnish with nuts and serve chilled.
Don’t overdo the stirring as the malai/cream will not form if you keep stirring frequently.
http://www.faskitchen.com/rabri-recipe-how-to-make-rabdi-or-rabri-recipe/
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