Rabri recipe

                                                                              RABRI RECIPE

INGREDIENTS

• Milk – 1 litre
• Cardamom pwdr – ¼ tsp
• Sugar – 2 or 3 tbsp or as per taste
• Chopped almonds +  pista – 3 tbsp
• Saffron – few strands [ optional ]

PREPARATION

Soak almonds and pista in hot water, peel and slice it.

METHOD

Take milk in a broad thick bottom pan.

Heat it on medium flame.

Once it starts boiling , reduce the flame.

A layer of cream will form on the top, take a spatula and move this layer towards the sides of the pan. Again allow the layer to form.

Each time the layer forms , keep moving this layer to the sides .

Keep stirring the milk in a gap of 4 to 5 mins to avoid burning of milk at the bottom and also to allow the layer to form.

You will also see milk thickening on the sides of the pan , keep scraping it and mix it with the milk.

When the milk reduces to half , add sugar + cardamom pwdr + saffron  and mix well.

Again simmer the milk , repeat the process of shifting the layers to the sides.

Simmer it till the milk reduces to 1/3 or ¼ or till the consistency ,you want. Remember the Rabri will thicken more on cooling also.

Off the flame and mix in the dry fruits .

Garnish with few strands of saffron and chopped dry fruits.

Serve chilled

You can top rabri with jalebi , malpua , shahi tukda ,puri , gulab jamun  and falooda .

NOTES

1. You can add rose water or kewra essence also .
2. It takes around 1 hr.
3. I did not add saffron to the milk while boiling as I wanted the actual colour.
4. You can reduce sugar and add milk maid [ condensed milk ] for more rich flavour.
5. Some use corn flour .

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