Rabri
Ingredients
- 1 1/2 liter full fat milk.(6 cups)
- 4 to 5 tablespoons sugar(adjust to taste)
- 1/2teaspoon cardamom powder
- 10 strands saffron(kesar)(optional)
- 1teaspoon rose water (or kewra water)(optional)
- 10 almonds
- 15 to 20 pistachios
How to prepare rabri
- First, warm thick cow or buffalo milk in a sizable nonstick pan.
- Furthermore, whisk occasionally, then bring to a boil.
- likewise turn down the flame to medium. and once the cream has created a layer over the milk, adhere it to the vessel’s sides.
- Furthermore, bring the milk back to a boil.
- Then repeat gathering the cream to the kadai’s sides.
- Once the milk is reduced to one-third, continue the process at least five times, also include sugar.
- Saffron milk and cardamom powder may also be added.
- Mash well, then bring the milk back to a boil.
- Also remove the cream that has accumulated on the sides. and vigorously stir.
- Place in a bowl and wait till it reaches room temperature.
- Additionally, serve with chopped dried fruits as a garnish or use it to make rasmalai.
- Last but not least, serve rabdi or rabri hot or cold.
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