Homemade Rabdi is very easy to make and though it is time-consuming, the result is creamy and very tasty!
Serves 5
Ingredients
1 litre milk
2 tbsp sugar
1 tsp elaichi or cardamom powder
4-5 saffron strands
1 tbsp almonds, chopped
1 tbsp pistachios, chopped
2-3 drops kewra essence
Instructions
In a pan or kadhai, boil milk and then simmer and let it reduce to half its quantity.
Add sugar, elaichi powder and kewra essence to it.
Keep stirring continuously so that the milk does not stick to the bottom of the pan.
After it has reduced to 1/4 of its original quantity, add the chopped almonds and pistachios and let it cool.
Transfer the rabdi to a bowl and top it with a few saffron strands.
Refrigerate it for an hour and then serve rabdi with hot gulab jamuns!
Nutrition Facts
Per Tbsp: 28 calories; 1.3 g fat; 3.5 g carbohydrates; 1.0 g protein; 0.1 g fibre.
Pro Tip:
To fasten the process, you may add 2 tbsp milk powder or cornflour to thicken the milk quickly.
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