how to make tasty rabri at home easy rabri recipe रात के खाने के बाद परोसिए स्वादिष्ट और लाजवाब रबड़ी, Ice Cream से बेहतर लगेगा टेस्ट Hindi News, फूड
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Blend again to form a smooth paste. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Next stir once to prevent the milk from getting scorched at the bottom. Avoid using cast iron pots to make rabdi as there is a high chance of the milk getting scorched at the bottom.
Read about the best Indian desserts to prepare this festive season. Garnish with vark leaves and nuts. When cool, transfer to a serving dish. Repeat the process till one-third of the volume of milk is left.
How to make easy rabri at home | rabri recipe in hindi - urdu (stepbystep tutorial)-327 - YouTube
Lastly add blanched chopped almonds, chopped pistachios, mix it well and cook for a minute. Turn off the flame and let it cool down at room temperature. Follow the second method to make rabri without layers of cream. For the ingredients use the same as mentioned in the recipe. Continue to simmer stirring until the milk reduces to 1/3 of the original quantity or until it thickens a bit more. At this stage you can also see the color of the milk changes and a nice aroma begins to waft.
Rinse or grease a wide heavy bottom pot. Pour milk & bring it to a boil on a medium flame. Greasing helps to prevent the milk fats being scorched at the bottom of the pot.
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Use a spoon or serving spoon instead food turner, and use one with a small mouth in ratio to the sphere of your wok or kadai. So after you have moved the layer of cream to the side of the pan, then stir the milk a few times. Then wait until another layer of cream forms on the surface of the milk. In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. If you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri. This process of collecting the cream layer has to be done many times.
Simply chop or sliver them and add to the rabdi when you add saffron. The milk should slightly simmer but not boil. Once hot, the milk with start to froth or form a layer of cream on top. Add 1.25 litres of full fat whole milk in a kadai, and slowly heat the milk on a low to medium heat. Stir a few times when the milk gets heated. If any cream is stuck on the sides of the pan, scrape and add it to the mix.
Is rabdi a Bengali sweet?
Also do stir the milk gently after you bring the cream towards the sides of the pan. If you don’t stir the milk then there is a possibility of the milk getting browned or burnt from the bottom. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. You can also garnish with pine nuts or cashews. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk.
It is then flavored & garnished with blanched nuts. Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. When the milk gets reduced to ⅓ or ¼ of its original quantity, then switch off the heat.
आवश्यक सामग्री - Ingredients for Rabri Recipe
Always use heavy bottom pan otherwise milk will stick to the bottom of the pan and get burn. Grind about 18 to 20 pistachios in a grinder and add it during the last 5 mins of simmering. I have a similar recipe for kulfi here. Grease or rinse a heavy bottom pot and pour milk to it. If you want to make rabri with layers, then avoid non-stick pot as the layers won’t stick to the sides. Sometimes I make it following the short cut method with nuts.
I have shown this method in my shahi tukda post. Garnish with some of the blanched almond and pistachio slivers. Bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer.
You can add the saffron when adding the condensed milk too. Rabri also known as Rabdi is a North Indian traditional sweet dish made with full fat milk, sugar, cardamoms and nuts. It is served as a dessert or along with Malpua, Gulab Jamun, Jalebi and Poori. Rabri tastes very delicious, creamy & is full of flavors from the cardamoms and saffron.
It can be served with gulab jamun, malpuas & jalebi. Chill rabri & then garnish with nuts. Serve with malpua, gulab jamun or jalebi.
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