Rabri

Rabri or Rabdi - A Sweetend & Condensed Milk delicacy !!

INGREDIENTS

• 1.5 lts Whole Milk
• 2 Tbspn Sugar or as per taste
• 6-7 Cardamoms, crushed
• 6-7 Almonds, blanched, peeled & sliced

METHOD

• Boil the milk in a heavy bottomed wide vessel. When the milk starts boiling, lower the flame and continue cooking. Keep stirring every couple of minutes to avoid the milk from sticking to the bottom and burning.
• Layers of cream/ malai shall start forming on the top as well as on the sides. Scrape gently with a spatula and mix with the simmering milk. Do not stir continuously as it will delay the process. Give at least a couple of minutes in between each stir.
• Simmer till the milk evaporates to almost 1/2 of the original quantity. It should have attained a considerably thicker consistency by now. Add in the sugar and cardamom. Stir gently and at lesser intervals than earlier, as there s more chance of the milk getting burnt at the base now.
• Let the milk reduce further till 1/4th of its original quantity. Switch off flame.
• Garnish with sliced almonds.
• Relish rabdi as per your reference - warm or cold, as an accompaniment or simply on its own.
• A great accompaniment for malpua, jalebi, falooda, shahi tukra or any thing you desire !!