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Rabri Milk based

Rabri is thick, sweetened condensed milk made my boiling milk over medium fire for a long time. Rabdi is prepared all over India. It is commonly served along with other delicacies such as jalebi, falooda, mung halwa, kulfi, etc, although it can be an excellent dessert by itself. Rabdi is mostly flavored with spices such as cardamom, saffron, etc. Fruits may also be used to give it a unique flavor. Traditional rabdi has a very mild flavor of cardamom. It is topped with pistachios and cashews.

How to Make Easy Rabri?

Traditionally it is made over medium wood fire with milk in an earthen pot. But you can prepare it in your kitchen as well. To make rabdi, you will need 2 ltrs of whole milk, 10 cardamom pods, half cup sugar, few strands of saffron, some almonds and pistachios. Peel and blanch the nuts, grind the cardamom pods into fine powder. Now make the saffron sauce by soaking and mixing the strands in 3 tbsps of hot milk. Now move the 2 ltr milk over a deep pan and begin to boil. Keep on stirring and boiling till the milk's volume is reduce to half. Now add the sugar, saffron sauce and cardamom and stir well. Heat for a few more minutes and chill it in a refrigerator. Top it off with chopped pistachios and cashews and serve. It can also be served with jalebi and kulfi.

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