RABRI RECIPE - RABDI RECIPE
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| RABRI RECIPE - RABDI RECIPE |
Rabri/Rabdi is a classic Indian Sweet commonly known to be as a Bengali Dessert, has its roots from Varanasi(Benaras). When it comes to milk-based sweets Indian Cuisine has its own part of decadence. A dessert which is rich, creamy and heavy on the stomach, but an exceptional excuse can always pop out to indulge in such desserts. Festivals are one such occasion to convince yourselves with an excuse. And what is a Festival without Food, really Good Food? Psychologically it is proven that a dessert can relieve your stress, satiate your minds and help ease the problems of daily life. And festivals or special occasions are the special time for everyone to treat themselves luxuriously.
Whenever I make Rabri/Rabdi, I am reminded of an article I read about the ban imposed on Milk Sweets in 1965. Historically Bengal was/is known as a "Land of Milk and Honey", the scarcity of Milk and Milk Products in those years brought forth the government to ban Milk-based Sweets which found a profuse impact on the local crowd.
Rabri/ Rabdi is one of the most delectable Indian Desserts. It is a tasty & creamy traditional Indian Dessert basically prepared with Milk - reduced, sweetened and flavoured. Traditionally, milk is slow-cooked in a Kadai or a flat pan, until layers of Malai forms which is collected and added into the Rabdi which forms layers of Malai/Cream in it giving it a name "Lachedhar Rabri". In Gujarat & Maharashtra, a similar Sweet dish called Basundi is prevalent. But the style of preparation and the texture of the dessert is totally different. But ingredients and taste-wise both the recipes look similar.
Rabri/Rabdi is slightly time-consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals. Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Rabri/Rabdi with an additional note of aroma from the flavourings added and from the reduced milk.
Rabri/Rabdi is usually served warm/chilled as such. It can be served as a standalone dessert or can be paired with other sweets. It goes well when served along with Gulab Jamun, with Shahi Tukda, Malpua, Jalebi, Puri or convert it into a fancy Falooda. Serve Rasagullas with Rabri/Rabdi for a wonderful Ras Malai. Rabri/Rabdi is one of the best way to end a scrumptious meal.
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Cuisine - Bengali, Varanasi
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes
For more Recipes 'FOR THE SWEET TOOTH', Click here...
HOW TO MAKE RABRI/RABDI
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| RABRI RECIPE - RABDI RECIPE |
INGREDIENTS:
For Rabri/Rabdi:
Milk - 6 CupsCondensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence - few Drops
For Garnishing:
Cashew Nuts - FewAlmonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands
METHOD :
For Rabri/Rabdi:
- Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside.
- Finely Chop/Sliver the Nuts and keep it aside.
- Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
- Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
- Boil this mixture on a low flame stirring it at intervals.
- After about 15-20 Minutes the mixture would start to thicken.
- Scrap the sides and collect the cream(malai) which collects at the top.
- Add it back into the Rabri mixture and mix well.
- Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
- Add half the amount of finely chopped/slivered Nuts and mix well.
- Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
- Rabri/Rabdi gets layered and textured with this Malai(cream).
- Cook for few more minutes or until it reaches the desired consistency.
- Switch off the flame.
- Garnish Rabri/Rabdi with remaining Chopped/Slivered Nuts, Rose Petals and few strands of Saffron, just before serving.
- Serve Rabri/Rabdi as such, warm or chilled.
- Can also serve Rabri/Rabdi with Malpua, Gulab Jamun, Jalebi etc.,
- Prepare Shahi Tukda by combining Rabri along with deep-fried Bread Slices and convert it into an utter Royal treat.
- Combine Rabri & Rasagulla for yet another wonderful dessert called Rasmalai.
- Can also serve Rabri with Puri, if doing so serve it warm.
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NOTES:
- Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in an wide open-mouthed heavy-bottomed pan.
- Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert.
- Grinding Cardamoms with Sugar yield a fine powder.
- Adding Saffron is purely optional.
- Adjust the amount of Sugar to suit your Sweet Tooth.
- Adjust the consistency of Rabri/Rabdi to suit your preference.
- Rabri/Rabdi tends to get thicker when chilled.
- Garnish Rabri/Rabdi with preferred choice of Nuts.
- Garnishing it with Rose Petals & Saffron strands are purely optional.
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