Rabdi Malai | Rabri

I got used to this Rabdi malai when I was on training period in Ahmedabad. The sweets which i ate in the sweet shops of Ahmedabad had less amount of sugar. The sweetness of those desserts were not overpowering , hence I could enjoy more of it. Out of the many sweets that I relished from those sweet shops, rabdi is the most unforgettable one. In tamil nadu, it is called as basundi.

I used to make this once in while, especially when guests arrive. Or during festival occasions like Diwali. This time, I made it for one of our friend. I warn all the readers!! – It is so delicious, that you cannot stop eating it. But eating this dessert in limited quantity once in 6 months, doesn’t harm.

Servings: 4

Ingredients:

1. Whole Milk Powder – 1.25 cups
2. Water – 5 cups
3. Saffron – a generous pinch
4. Sugar – 6 to 7 tablespoons
5. Almonds – 1/4 cup (crushed)

Method:

1. First take a clean, deep and thick bottomed vessel. Add the 5 cups water along with 1.25 cups whole milk powder to it and mix well with no lumps. You can use 5 cups whole milk instead of milk powder and water. Place the vessel on medium flame and bring the contents to boil.

2. Then, lower the flame and simmer for about 90 minutes (total time). During that time, keep on stirring the contents. Otherwise, it will result in milk getting burnt. While simmering, you could see thick layer of cream on the top (as shown in the below picture) . Mix it along with the milk and continue the process. The milk content should be reduced to less than half of its original content.

3. In the meanwhile, crush the almonds in a food processor by giving it few pulses. Also add a generous pinch of saffron to the rabdi.

4. Finally add the crushed almonds along with sugar and simmer for few more minutes and then serve. The saffron is an important ingredient for this dessert. It gives very good flavor to it. Hence, do not skip it.

5. It can be eaten either hot or cold. Tastes amazing when paired with gulab jamun.