Rabdi Recipe
This Rabdi Recipe makes for a rich, creamy and delicious rabri at home. It is easy and foolproof recipe.
Ingredients
- 2 Ltrs Full Cream Milk - 2 ltrs
- 1/2 Cup +2 Tbsp Sugar - 1/2 Cup + 2 Tbsp (or as per taste)
- few Kesar Strands
Instructions
- In a non-stick kadai or a heavy bottom sauce pan, add full fat milk.
- Let it boil on a high flame. Bring out some milk and add kesar to it. Set aside.
- Lower the flame and let it simmer till the layer of malai is formed on the top.
- Push and stick the malai on the sides of the kadai.
- Stir in and make sure the milk doesn’t stick to the bottom of the pan.
- Simmer and let a layer of malai form on the top again. Push the malai on the sides.
- Keep repeating the process till the milk is reduced to half.
- Add in the sugar and kesar (disscolved in milk), mix till it is well dissolved.
- Keep cooking this way, till the milk it reduced to quarter.
- Add the lachcha from the sides, back to rabri.
- Let it cool down.
- Transfer the rabri to the earthen pots, cover and let it chill in the refrigerator.
- Serve chilled.
Video
Notes
Keep the flame from low to medium.
Use full fat buffalo milk.
Adjust sugar as per your taste.
Make sure it comes to room temperature while placing in refrigerator to chill.