Sunday, November 24, 2013

Rabdi - How to make Rabdi at home - Step by step

        Rabdi is a flavorfull and creamy dressing made out of whole milk. This dressing is often served on top of jalebi ,malpua or shahi tukda. Here I have given the traditional method, where milk is cooked on a stove top ,till it reduces in its volume to 1/4 th. Then sugar is added, with corn flour mixture and cardamom pwdr. Mostly rabdi is garnished with fried nuts and raisins. Rabdi can be prepared ahead of time and served chilled. Today I prepared rabdi for shahi tukda, the recipe I am going to post next.  Check for the recipe of Jalebi, Malpua .
1.Whole milk         -       6 cups (approx. 1 1/ 2 litres )
2. Sugar                  -       1/4 cup
3. Corn flour           -       1/4 tsp
4.Cardamom pwdr  -        a pinch
5.Nuts                     -       To garnish
6.Saffron                 -       a pinch

* Take a heavy bottomed pan. I always rely on my pressure pan for its durability and heavy bottom. . Pour milk into the pan . Bring it to boil . Now turn the stove to medium low. The flame is going to be like this for the next one hour. 
* Take two small containers and pour little boiled milk into the containers. To one container, add saffron strands and let it get infused with the milk . To the second container, add corn flour and mix it well, without any lumps.
* After half an hour, milk would have reached this consistency. It would have reduced to half now. Scrape the sides of the pan and bring it to the centre. Mix the milk, now and there.
* Once milk has reduced to 1/4 of its thickness, add sugar and mix.
* Now add the saffron infused milk and mix it together.
* At last add the corn flour - milk mixture. From now on, mix the milk cautiously, as it may sit at the bottom. Add cardamom pwdr now and mix.Once it is thick,turn off the stove and close the pan.
* Garnish the rabdi with fried nuts. Chill the rabdi for atleast half an hour. Serve  jalebi, malpua or shahi tukda on a plate and pour this rabdi on top of it. It tastes heavenly. It tastes best,when chilled.

* The rabdi may become too thich , like a paste, if we add more corn flour. So try to use little or no corn flour. When refrigerating, rabdi may become too thick. So keep that in mind.
* If the rabdi becomes too thick, then add little warm milk and mix it. This will dilute the rabdi , but the taste remains the same. At this point. check for the sweetness. If it is less, then add little sugar.
* If the rabdi is thin and running, then keep the rabdi on the stove and cook ,till it becomes thick.
* We can either add fried nuts or plain nuts.


great-secret-of-life said...

nice back to basic is in my list for sometime

Unknown said...

Rabri looks delicious. I tried it tarla dalal's style. here is my rabri :

Hamaree Rasoi said...

Oh My God! What a wonderful looking rabri. Excellent pics as well.

Hari Chandana said...

Looks so creamy and delicious.. yummy!!

Unknown said...

such an rich and tempting rabdi :)looks so yumm adding cornflour is something new :)

great-secret-of-life said...

looks so creamy

Unknown said...

Hi Savi, just checked ur blog for the first time I'm very proud of you all ur recipes look great kalakurra machi, keep up the good work

Chowirnghee Lane Laxmi Nagar said...

The pics are awesome and really makes to crave for it. Very Tempting one. I've bookmarked it def gonna try this week.
Chowringhee Laxmi Nagar Menu

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