- Use a broad Kadhai with heavy base to boil milk over medium flame and add saffron
- When milk starts to boil, reduce the flame to low and add sugar, cardamom powder and almonds in it and mix well
- Stir at regular intervals of 10 mins but don’t mix the malai appearing on the surface into boiling milk otherwise you won get the desired texture
- Move the malai towards sides of Kadhai and continue the same process until milk is reduced to 1/3 of original milk quantity
- Scrape the malai collected on the sides of Kadhai into milk and let it cool down at room temperature naturally
- Refrigerate for at least 2 hours and serve chilled
- Garnish with sliced almonds and few saffron strands while serving
Badam Kesar Rabri
By Nidhi Arora
Oct, 17th
944
Servings
6 persons
Cook Time
50 minutes
Ingredients
3
- 5
Ingredients
- Full Fat Milk
- Sugar
- Cardamom powder
- Roughly chopped Almonds
- Saffron strands
Instructions
Notes/Tips
Use any utensil with heavy base to avoid milk to burn at the centre while boiling
