Rabdi

I have been a huge huge fan of rabdi since I was a kid. It pairs along almost perfectly with anything, be it freshly fried and soaked malpua, jalebis, gulab jamun or just a bowl of simple plain rabdi. Lately, I've been adding chopped mangoes. It gives the dish a nice sweet and tangy kick. When mangoes aren't in season, I also like to add chikoo to my rabdi. I know it sounds a bit weird but the next time you plan on having rabdi, chop some chikoos, add it and you won't regret it, I promise! Pomegranate too, if you will.

Making rabdi is actually very easy but takes a lot of patience. You have to constantly keep stirring the milk until it thickens. You leave it for 2 minutes and chances are that you'll end up burning the milk and the whole thing gets spoilt.

If you want to skip the lengthy process, cook the rabdi on a medium flame and keep stirring continuously. Do not leave it unattended even for 30 seconds. If you have enough time to make it, cook it on low flame and no need to stir continuously then. You can stir in every two minutes and let it thicken slowly. I know, it's a tough choice and you gotta make it!

Another tip to thicken the milk without the hustle is by adding crushed nuts. I have added crushed cashews. You can add any nuts of your choice.

I have added sugar according to my taste. You can alter the measurements according to yours but I think the quantity mentioned is sufficient.

I have used full cream milk for better taste and richness. It's not a compulsion that you use the same.

While stirring the simmered milk, the cream from the milk might stick to the sides of the pan. This cream is called Laccha. Scrape it from the sides and mix it back into the milk. It'll help in thickening.

Stirring the milk is the key in the recipe. Do not just stir in the centre, keep stirring on the sides too.

You can either serve it hot or cold. If you plan on serving it later and want to loosen the rabdi a little bit, add milk to it. No need to heat the rabdi or add hot milk to it.

So, let's get started!

1. For the recipe, you will need:

2. In a big pan, pour all the milk and cook on a medium flame until it comes to a boil.

3. Reduce the flame to low and cook until it reduces to half. Keep stirring continuously.

This should take around 20-25 minutes.

4. Add sugar and cook for 10 minutes.

5. Add cardamom powder (optional)

6. Add crushed nuts (optional)

7. Cook until it thickens until the consistency that you desire.

8. Your rabdi is ready.

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RABDI

Total Time : 40 mins

Serves : 4

Ingredients :

Milk - 1 lt

Sugar - 1/4 cup

Crushed nuts - 2 tbsp (optional)

Cardamom powder - 1/4 tsp (optional)

Method :

1. In a big pan, pour milk and cook on medium flame until it comes to a boil.

2. Reduce the flame to low and cook until milk reduces to half. This should take around 20-25 minutes.

3. Add sugar and mix. Cook for another 10 minutes.

4. Optional - Add crushed nuts and/or cardamom powder.

5. Cook until it reaches the consistency that you desire.

6. Your rabdi is ready.

7. Serve hot or cold, garnish with chopped nuts.

Isn't it quick and easy to make ?

Make it right now, send me pictures and tell me if you liked them!