Rabdi is prepared by thickening and scraping milk from the sides of pan. It can be made of various flavors. Here I am writing the recipe for basic rabdi which can be used for making many dishes. Here I have made it with milk+evaporated milk. We can prepare it completely with milk too. Its making is very easy. Here below is full recipe:
Ingredients
1.6 liters of whole milk
1 can of evaporated milk (385 grams)
3/4 cup of sugar
handful of mixed dry fruits
Method
1. Take the milk in big frying pan/karahi. Keep it on flame.
2. Stir it till it starts boiling.
3. Next cook it on medium flame stirring to its bottoms and sides with sharp edged spatula/palta/turner/kauncha for almost 20 minutes. Occasionally scrape its sides to remove papdi and mix. During this time milk will be of little bit thick consistency.
4. Now add evaporated milk to it and again cook it 20 minutes more, stirring and scraping constantly.
5. Next add sugar and cook for 5 minutes more.
6. Remove from heat and transfer it to a serving dish.
7. Soak the badam for 15 minutes and remove its peels. Now slice the cashews, almonds and pistachios.
8. Soak the Chirongi and kishmish/raisins in water too for 5 minutes.
9. Finally add all the dry fruits to the rabdi.
10. Delicious rabdi/rabri is ready to enjoy.
Tips
1. Rabri's consistency of its thickness is kept according to the dish e.g rabri for rasmalai is kept slightly thinner than the normal.
2. If white color is needed for rabri, then don't add evaporated milk. Make it with completely whole milk and on medium to high heat. Secondly, make rabri of 2 liters or less at a time.If we take more than 2 liters of milk its color will get dark yellow. Secondly, for white color, do not make in rice cooker. In rice cooker, rabri gets yellow color due to low heat.
3. Add raisins/kishmish to it, while it comes on room temperature. If we add it to the hot, rabri will curdles or split little bit.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
----------------
Reproduction of the contents of this blog without permission, in whole or in part, is strictly prohibited.
1.6 liters of whole milk
1 can of evaporated milk (385 grams)
3/4 cup of sugar
handful of mixed dry fruits
Method
1. Take the milk in big frying pan/karahi. Keep it on flame.
2. Stir it till it starts boiling.
3. Next cook it on medium flame stirring to its bottoms and sides with sharp edged spatula/palta/turner/kauncha for almost 20 minutes. Occasionally scrape its sides to remove papdi and mix. During this time milk will be of little bit thick consistency.
5. Next add sugar and cook for 5 minutes more.
6. Remove from heat and transfer it to a serving dish.
7. Soak the badam for 15 minutes and remove its peels. Now slice the cashews, almonds and pistachios.
8. Soak the Chirongi and kishmish/raisins in water too for 5 minutes.
9. Finally add all the dry fruits to the rabdi.
10. Delicious rabdi/rabri is ready to enjoy.
Tips
1. Rabri's consistency of its thickness is kept according to the dish e.g rabri for rasmalai is kept slightly thinner than the normal.
2. If white color is needed for rabri, then don't add evaporated milk. Make it with completely whole milk and on medium to high heat. Secondly, make rabri of 2 liters or less at a time.If we take more than 2 liters of milk its color will get dark yellow. Secondly, for white color, do not make in rice cooker. In rice cooker, rabri gets yellow color due to low heat.
3. Add raisins/kishmish to it, while it comes on room temperature. If we add it to the hot, rabri will curdles or split little bit.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
----------------
Reproduction of the contents of this blog without permission, in whole or in part, is strictly prohibited.
