Radri Recipe as dessert for your next party
It can become your go-to recipe for hosting dinner parties at home and will surely impress your guests. Rabri is a delicious delicacy that requires very little effort to prepare and only a few simple ingredients.
About Rabdi Recipe
Lachha rabdi, or traditional rabdi, is a decadent dessert that is frequently savored on holidays and special occasions. And it's simple to understand why this dessert needs to be offered at almost every celebration!
Rabri has delightfully rich condensed milk, crunchy nuts, and layers of creamy clotted cream (malai). You want another spoonful after every bite because of the lovely combination of sweet flavors and textures it has.
The rabdi is eaten as a dessert, either by itself or among other delectable sweet delights, warm or cooled. For your upcoming event, try this cherished classic rabri recipe and get ready for compliments!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
- Milk, 1.25 liters, whole
- 2-4 teaspoons of sugar, or more as needed
- 5 to 6 green cardamoms, crushed in a mill and pestle, or 1/2 teaspoon cardamom powder
- 12 to 15 crushed kesar (saffron strands)
- 1 teaspoon of kewra or rosewater (pandanus water)
- 2 tablespoons blanched and sliced almonds (badam)
- 2 tablespoons of sliced and blanched pistachios
- Almonds and pistachios should be soaked for 20 to 30 minutes in hot water. Remove the water. then take the nuts' peels off.
- Cut, slice, or chop them, then place them aside.
Milk cooked to half its volume
- Heat the whole milk on low to medium heat, stirring occasionally, until it begins to foam or develops a layer of clotted cream (malai) on top. When the milk is heating up, stir a few times.
- So, when the cream appears to be floating on top, carefully move the cream layer with a spatula.
- Stick it to the pan by moving it toward the pan's side. Simmer on a low heat setting for a while.
- Continue to boil the milk in this manner while gathering the cream layer from the sides.
- It takes a lot of repetitions to collect the cream layer. As the milk continues to simmer, the cream will rise to the surface; you must remove it and attach it to the pan's sides.
- To prevent the milk from burning from the bottom, gently stir it every now and again. You won't get the layers of cream in the rabri if you stir too much or too rapidly.
- Therefore, stir the milk a few times after you've transferred the cream layer (malai) to the side of the pan. then watch as more cream accumulates on the milk's surface.
- The layers of clotted cream or malai in the rabdi won't appear if you simply thicken and scrape the milk solids off the sides.
Making the rabdi
- Add sugar once the milk has reduced to half. Depending on your taste preferences, you can add sugar.
- Cardamom powder and crushed saffron threads are next added. Gently stir.
- The cream should keep gathering and being brought to the pan's sides. After moving the cream toward the pan's sides, gently whisk the milk as well. There is a chance that the milk can burn or brown from the bottom if you don't stir it.
- As the milk continues to reduce after adding saffron, the color will gradually transform to a lovely yellow hue.
- Turn off the heat when the milk has decreased to a third or a fourth of its original volume. I worked on low heat for the first 15 minutes, then moved to medium heat for the last 15. I boiled it down to one-third of its initial volume.
- A spatula will be used to gather the cream layer on the sides. Add dried milk particles and the entire cream layer that you scraped off to the thickened milk.
- Gently stir. Then incorporate 1 teaspoon of rosewater or kewra water along with the almond and pistachio slices. Re-stir lightly. A few of the blanched and slivered nuts should be set aside for garnish.
Suggestions For Serving And Storing
- Add some of the pistachio and blanched almond slivers as a garnish. Serve the rabdi warm or hot.
- Let the rabri cool to room temperature before serving if you are not serving it hot or heated. Refrigerate for a few hours after putting the cooled rabdi in an airtight steel container.
- Remember that it will continue to thicken even in the refrigerator or at room temperature as it cools. Therefore, if you want to refrigerate it and serve it cold or cool, keep the consistency a little bit thin.
- If you'd like, top the rabdi with some of the blanched, slivered nuts and some crushed saffron before serving it hot, warm, or cold.
- For roughly 3 to 4 days, rabdi keeps nicely in the refrigerator. Any leftovers should be kept in the refrigerator in an airtight container or bowl.
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Image Source: Archana Kitchen