Rajasthani Style Malai Rabdi at home

Malai Rabdi

By Pavitra Chauhan

Jan, 25th

650

Servings

3 persons

Cook Time

30 minutes

Ingredients

6 - 8

Ingredients

2 liters Milk (full cream)
300grms Sugar -powdered
10pc Cashew -roughly chopped
10pc Almond -roughly chopped
10pc Pistachio-roughly chopped
6 Strands Saffron
4- Cardamom pods deseeded and grounded
5 drops Rose essence optional

Instructions

Take a Kadhai or heavy bottom pan and add complete milk to it. In a separate bowl soak saffron in 2 tbsp milk or water and keep aside.
Bring milk to boil, once boiled then lower the gas let the milk simmer. Take precaution, that the milk should now flow out of the pan, that is the reason we need to use a bigger vessel when we are making rabdi
Lower the heat to medium low and keep stirring and scraping the sides of the pan after every 10-12 minutes, so that the milk solids do not stick o the bottom of the pan
Cook the milk for 1.5 hours, till it is reduced to quarter. Now add powdered sugar, roughly chopped- almond, pistachio and Cashew, add saffron milk and rose essence(optional)
Serve hot or chill in refrigerator for a few hours before serving

Notes/Tips

Chill it nicely before serving

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Rajsthani Makki Dhokla

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.