Rabri

Rabri

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INGREDIENTS

1½ liters (50 oz) Milk (full fat)
2½ tablespoons Sugar
1/2 teaspoon Green Cardamom Powder
10 Almonds (badam), sliced
5-7 strands Saffron (kesar)
10 Pistachio, sliced

INSTRUCTIONS

• Boil milk in a broad, heavy based, pan or broad non-stick pan over medium flame.
• When milk starts to boil, reduce flame to low. Stir at regular intervals of 3-4 minutes but not continuously. When layer of a cream appears on the surface, shift it towards the side of a pan. Do the same process for next cream layers. Cook until milk is reduced to 1/3 of original quantity.
• Add sugar and stir to dissolve it. Add cardamom powder, sliced almonds, saffron strands and sliced pistachio; mix well.
• Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabdi). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.
• Transfer prepared sweet kesar rabri in serving bowl and garnish with sliced almonds. Serve chilled.

Source: foodviva
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