Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, rabdi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rabdi is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Rabdi is something that I have loved my entire life. They’re nice and they look fantastic.
Here is the pic of the ingredients used in rabri recipe (rabdi). This handful of ingredients make the best, creamy, rich, sweet with long strands of cream in every spoon. Milk: It is the main thing here, so please use full-fat whole milk.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have rabdi using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rabdi:
- Prepare 2 cups full cream milk
- Take 1/4 cup milk powder
- Get 5-6 slices leftover bread
- Take 1/4 cup grated paneer
- Make ready 6-7 tbsp sugar
- Make ready 1 tsp elaichi powder
- Prepare Pinch kesar dissolved in milk
- Take 2-3 tbsp coarsely powdered pista badam
- Get as needed Pista badam slivers for garnishing
Rabdi is a traditional Indian sweet prepared with milk, spices and sugar. It is creamy and smooth in texture and is often paired with other Indian desserts such as Jalebi or Faluda too. The best part about the Custard Apple Rabdi is that it brings together the best of both worlds. Rabdi is a traditional Indian sweet dish made with milk, spices and nuts; We bring you the recipe of sweet potato rabdi; Here, sweet potato is added to bring the creamy texture of the dish While basundi is slightly thinner, rabdi is thicker in consistency.
Instructions to make Rabdi:
- Remove the edges of the bread slices and crush in a mixer and grind to get fresh bread crumbs.
- Mix milk, milk powder, bread crumbs, sugar in a kadhai and cook till milk boils and the mixture becomes thick.
- Then add paneer and cook for 2-3 minutes and off the flame.
- Lastly add kesar, elaichi, powdered pista badam and mix well.
- Cool to room temperature and refrigerate for 2 hours.
- Serve chilled garnished with pista badam slivers.
Basundi is creamier while rabdi has chunks of malai. Making Rabri is a time taking process. So it's advisable to make it while you are already in the kitchen doing something else. Rabdi is a perfectly proportioned combination of milk and sugar, thickened in a broad-bottomed vessel. When making rabdi, it is very important to keep scraping the sides of the pan at all times, otherwise the sides will burn. rabri recipe
So that’s going to wrap this up for this special food rabdi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
