Rabdi or Kesar Rabdi - A very famous and delicious dessert recipe from Indian Cuisine. Rabdi / Kesari Rabdi also known as Lachchedar Rabdi is thickened milk dessert flavored with Rose water/Kewra water and saffron. This recipe is mouth melting with flavors of rose water and saffron; served with sliced Almonds and Pistachio, it’s heavenly.
Cuisine: Indian | Recipe Category: Dessert & Sweet
Cook Time: 2 Hours | Chill Time: 1 Hour | Serving: 1- 1.5 Cup
Ingredients
1.
|
Whole
milk
|
4
cups
|
2.
|
Sugar/powdered
sugar
|
2
Tbsp. (Add as per taste)
|
3.
|
Saffron
(Soaked in 2 Tbsp. of milk)
|
1
big pinch
|
4.
|
Yellow
jell food color (optional)
|
1
drop
|
5.
|
Kewra
water Or Rose water
|
1
Tsp.
|
6.
|
Pistachio
blanched, peeled & sliced
|
2-3
pc, For garnishing
|
7.
|
Almonds
blanched, peeled & sliced
|
3-4
pc, For garnishing
|
Step By Step Instruction: [Hide Images]
- In a wide heavy bottom pan/kadhai, add milk and bring it to boil.
- When milk starts boiling, lower the flame and continue to simmer it on low flame, string occasionally.
- A layer of malai (cream) will start forming on the top of the milk. Keep collecting the layer of malai on the sides of the pan.
- Also keep scraping the layer of dried milk from the sides and add them back to the milk.
- Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to 1/3 and thickened.
- String of milk in intervals helps to avoid the burning and getting browned from the bottom.
- Once milk is thickened to desired consistency add in sugar, soaked saffron, food color and stir well until sugar dissolves.
- Switch of the flame and add kewra or rose water.
- Garnish with saffron strand, sliced almonds and pistachios
- Use warm or refrigerate for few hours before serving.
- You can serve Rabri with Malpua or can make Ras Malai.
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