Well well well now can there be anything more easier than preparing yummy Indian dessert called RABDI at home.
I love this dessert for one main reason that it’s not overly sweet which completely suits my taste buds.
Just 2 main ingredients & one gorgeous deliciousness is ready to be devoured.Bonus points being, it can be flavoured in so many ways eg. kesar/saffron or elaichi/cardamom powder or rose water or fruits like custard apple/sitaphal or mango can be added.
Yuppppp and it’s super easy but kinda slightly time consuming but totally worth it. Simmering the milk & reducing it to get a semi thick consistency takes about an hour.
Just having a little patience & time is key to enjoying a yummy bowl of homemade Rabdi.
This is one Indian dessert you have to try making at home. If you follow the step by step procedure I assure you, you will love the outcome.
AuthorsophieskitchenloveCategoryBudget friendly, Desserts, Gluten Free, Kid-Friendly, One bowl recipe, Quick, VegetarianDifficultyBeginnerJust milk and sugar & your sweet craving is sorted with one of the best Indian desserts, ‘Rabdi’.
In a broad heavy bottomed pan boil milk on a high flame.
Once the milk starts boiling it will form a layer of cream.Lower the flame to medium & move the cream aside in a corner & give the milk a stir.
Continue simmering the milk & keep collecting the cream on the side.
Every time you collect the cream on the side stir the milk scraping the bottom to avoid burning.
After about 30 minutes the milk will be reduced in half. At this point mix in the collected cream together with the milk & add sugar.Stir well.
After another 15 minutes use a spoon & gently scrape off the dried cream on the pan & mix it in.
Now add the cardamom powder & stir well.
Continue stirring .
You can stop here if you like this consistency but I like to thicken the mixture more.
I reduce till the mixture thickens to this consistency, this whole process will take about 1 hour.
Remove in a pan & let it cool.
This is a rich dessert so to avoid overeating & going overboard 😬, I like serving the rabdi in shot glasses topped with chopped pistachios.
Or top it with pomegranate.
Serve cold & enjoyyyy😋
Do comment below I love reading your valuable feedback.
And once you’ve tried out the recipe let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
In a broad heavy bottomed pan boil milk on a high flame.
Once the milk starts boiling it will form a layer of cream.Lower the flame to medium & move the cream aside in a corner & give the milk a stir.
Continue simmering the milk & keep collecting the cream on the side.
Every time you collect the cream on the side stir the milk scraping the bottom to avoid burning.
After about 30 minutes the milk will be reduced in half. At this point mix in the collected cream together with the milk & add sugar.Stir well.
After another 15 minutes use a spoon & gently scrape off the dried cream on the pan & mix it in.
Now add the cardamom powder & stir well.
Continue stirring .
You can stop here if you like this consistency but I like to thicken the mixture more.
I reduce till the mixture thickens to this consistency, this whole process will take about 1 hour.
Remove in a pan & let it cool.
This is a rich dessert so to avoid overeating & going overboard 😬, I like serving the rabdi in shot glasses topped with chopped pistachios.
Or top it with pomegranate.
Serve cold & enjoyyyy😋
