Badam Rabri
INGREDIENTS:
Whole fat milk
- 1 litre
Sugar
- ¼ cup
Almonds
- 6 to 7
Pistachios
- 6 to 7
Saffron
- few strands
Elaichi
pwd - a generous pinch
Rose
essence - few drops
INSTRUCTIONS:
- In a wide mouthed non-stick pan, take the whole milk.
- Boil the milk in medium flame.
- Once it comes to boil, keep the flame low and cook slowly.
- Stir frequently and let the malai (cream) thicken at the edge of the pan.
- Now continue boiling the milk.
- Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.
- Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.
- Meanwhile blanch the almonds and pistachios and slice them thinly and keep ready.
- Soak the saffron threads in 2 tbsp of warm milk.
- Now add sugar, elaichi pwd and stir it in well. (Adjust the sweetness according to your taste)
- Mix well.
- Remove from fire and cool. (Remember it will thicken when cooled)
- When cold, add the Rose Essence and blend it in.
- Our yummy sweet Rabadi is ready.
- Chill it in fridge for few hours.
- Ladle Rabri into serving bowls, garnish with chopped nuts and serve.
Source: tastyappetite
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