Milk Rabdi recepie

 

Milk Rabdi Recipe

Default (GPT-3.5)
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Milk rabdi recepie

Ingredients:

  • 1 liter full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/2 teaspoon cardamom powder
  • A few saffron strands (optional)
  • Chopped nuts (almonds, pistachios) for garnishing

Instructions:

  1. Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent sticking.
  2. Once the milk comes to a boil, reduce the heat to low and let it simmer. Keep stirring every few minutes to avoid burning at the bottom.
  3. As the milk simmers, it will gradually reduce in volume. Scrape the cream that forms on the sides of the pan and mix it back into the milk.
  4. After about 45-60 minutes of simmering, the milk will thicken considerably and reduce to about half its original volume. Add the sugar and continue to cook, stirring occasionally.
  5. Crush the saffron strands between your fingers and dissolve them in a tablespoon of warm milk. Add this saffron milk and cardamom powder to the rabdi. Mix well.
  6. Continue to cook for another 10-15 minutes until the rabdi reaches your desired consistency.
  7. Turn off the heat and let the rabdi cool to room temperature. It will thicken further as it cools.
  8. Once cooled, transfer the rabdi to a serving dish and garnish with chopped nuts.
  9. You can serve the rabdi warm or chilled, as per your preference.

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