Kesari Rabri/rabdi

Name: Kesari Rabri/rabdi
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 ltr Full cream milk; 2 tbsp sugar; As needed saffron strings few soaked in little hot water; 1/2 tsp Cardamom powder; 2 tbsp Milk powder; As needed chopped nuts of your choice; as required vark or silver leaf (optional)

Sangita Kalra @sanria_savoury

Desserts make every thing better The Indian calenders is cho-a-block with festivals. Apart from other celebrations and rituals , indulging in sweets are also hitting the roof ..Make it with love and patience , is the key to a successful dessert .Making rabdi is also a work of patience . Off course there are many methods of making it instantly. But honestly , the taste differs . In this ,the real trick is to cook on a very low flame strring in a particular way .This makes it Laccadar rabdi. This is mild sweet and goes very well with malpuas, on top of ghewar and many more. To make this full of flavour ,I have used kesar. Saffron or kesar makes all dishes very beautiful and flavour full. It enhances the dish and give a very delectable taste. #sangitakalra #spiceweek7 #saffron

Sangita Kalra @sanria_savoury

Saved

Ingredients

40min

5 servings

1 ltrFull cream milk
2 tbspsugar
As neededsaffron strings few soaked in little hot water
1/2 tspCardamom powder
2 tbspMilk powder
As neededchopped nuts of your choice
as requiredvark or silver leaf (optional)

Saved

Steps

40min

1

In a heavy bottom non-stick kadai or pan boil milk. After the first boil simmer the gas and keep cooking till the milk start turning cream in colour. Add in sugar, milk powder mix in little milk in it before adding it. Now remember not to churn and mix the side cream which starts forming at the edges. Push it and keep it sticking at the edges
2

Keep repeating this process as the malai forms. But do stir in the centre so that the milk does not get burnt at the bottom
3

Cook for a while add cardamom,few nuts. Now as you get the desired consistency. Switch off the gas now scrape out all the Malai from the edges and let it get mixed in the rabdi. Add in the saffron mixed water along with its strands. Cool and serve the way you want.
4

I served it by topping it on my kesari ghevar. This really made my crispy ghewar a very mouth watering taste full of creamy rabdi flavoured with kesar!!