By Shaheen Jafri
Ingredients:
1 ltr - Milk
1 cup - Condensed milk
Sugar
Kewra essence or rose water (a few drops)
1/2 tsp - Cardamom powder
A few saffron strands
Nuts - Almonds, Cashews
1 ltr - Milk
1 cup - Condensed milk
Sugar
Kewra essence or rose water (a few drops)
1/2 tsp - Cardamom powder
A few saffron strands
Nuts - Almonds, Cashews
Method:
In a thick bottom pan boil milk, then add condensed milk, sugar and cardamom powder. Mix well.
Cook the mixture for 15-20 minutes on low flame or until milk is reduced to 1/3 of its original quantity. stir continuously in-between.
Then switch off the flame and add kewra essence, saffron strands and mix well.
Let it cool to room temperature and then Keep it in a refrigerator for 2-3 hours.
Rabdi is ready. Garnish with nuts.
Serve Chilled.
Cook the mixture for 15-20 minutes on low flame or until milk is reduced to 1/3 of its original quantity. stir continuously in-between.
Then switch off the flame and add kewra essence, saffron strands and mix well.
Let it cool to room temperature and then Keep it in a refrigerator for 2-3 hours.
Rabdi is ready. Garnish with nuts.
Serve Chilled.
Note : You can add Rasgulla balls also with rabdi for different taste. Find rasgulla recipe by clicking the below mentioned link : http://www.windowtonews.com/rasgulla/
