Thanks to all the media people for giving me opportunity for contributing recipes to their esteemed magazines. Special thanks to Vikatan publications for publishing my first cookbook.
On this occasion, presenting you a super delicious sweet Kesar Rabdi. Stay connected with jeyashris kitchen and support me as always. With all your wishes here comes a new recipe from Jeyashri’s Kitchen on it 6th blog anniversary.
Rabdi can be served as such as a dessert or can be served with gulab jamun or jalebi.
Preparation Time : 5 mins | Cooking Time : 1 hour |Serves: 4
Full cream milk 1 litre
Sugar 4-5 tbslp
Fresh cream 3 tblsp (optional)
Pista and almonds 1 tblsp
Cardamom a pinch (optional)
Saffron a pinch
- In a deep and heavy bottomed pan add milk . Bring this to boil and keep the flame low.
- Scrap the sides, whenever needed and let this boil for 15 more minutes.
- Soak the saffron in 1 tblsp of hot milk . Keep it aside. Add the fresh cream to this (if adding)
- Add the saffron milk to this and mix well. Continue to boil this stirring frequently.
- Once the rabdi reaches a thick consistency, switch off the flame. Add the sugar and mix well. Add cardamom powder. I didn’t add.
- You may feel it is turning watery after adding sugar. But do not worry. It will be perfect once it is cooled down. Do not add sugar while the flame is on. This may curdle the rabdi.
- Chop the nuts finely and sprinkle on the rabdi. Mix well.
- Rabdi will taste so nice when serve chilled.
- Adding fresh cream is optional. I had some cream left over and also since i am travelling wanted to use it up.
- You can make it plain without adding saffron to this.
- If you wish to add condensed milk you can add so instead of fresh cream too. In that case reduce the sugar. 4 tblsp of condensed can be added.