Rabdi Malai-Rajasthani special

Name: Rabdi Malai-Rajasthani special
Total time: 7200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 liters Milk (full cream); 300grms Sugar -powdered; 10pc Cashew -roughly chopped; 10pc Almond -roughly chopped; 10pc Pistachio-roughly chopped; 6 Strands Saffron; 4- Cardamom pods deseeded and grounded; 5 drops Rose essence

priyanka @cook_26911844

This dish is a childhood memory, we used to eat rabdi a lot as it was one of our favourite sweet dish and also since we lived near sweet chops, the aroma of boiling milk and saffron was the first thing we used to smell in morning.

priyanka @cook_26911844

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Ingredients

2hrs

4 people

2 litersMilk (full cream)
300grmsSugar -powdered
10pcCashew -roughly chopped
10pcAlmond -roughly chopped
10pcPistachio-roughly chopped
6 StrandsSaffron
4-Cardamom pods deseeded and grounded
5 dropsRose essence

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Steps

2hrs

1

Take a Kadhai or heavy bottom pan and add complete milk to it.
2

In a separate bowl soak saffron in 2 tbsp milk or water and keep aside.
3

Bring milk to boil, once boiled then lower the gas let the milk simmer. Take precaution, that the milk should now flow out of the pan, that is the reason we need to use a bigger vessel when we are making rabdi
4

Lower the heat to medium low and keep stirring and scraping the sides of the pan after every 10-12 minutes, so that the milk solids do not stick o the bottom of the pan
5

Cook the milk for 1.5 hours, till it is reduced to quarter.
6

Now add powdered sugar, roughly chopped- almond, pistachio and Cashew, add saffron milk and rose essence(optional)
7

Serve hot or chill in refrigerator for a few hours before serving