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Rabri Recipe

1 year ago

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 Rabri Times
Delicious and creamy!
Rabri Recipe
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Rabri Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. take 5 glasses or 1.25 liters of full fat entire drain in a thick bottomed kadai or skillet & started to warm the milk on a low to medium fire, till the milk begins to foam or structure a layer of cream/malai on top.
  2. so when you will see the cream gliding on top, then with a spatula, tenderly move the cream layer.
  3. bring it towards the side of the skillet and stick it to the dish.
  4. continue stewing the milk like this and gathering the cream layer on the sides.
  5. in the interim drench almonds and pistachios in boiling hot water for 30 minutes. at that point evacuate their peels.
  6. cut or hack them and keep aside. do keep a look out for the stewing milk when dousing and additionally cutting the almonds, pistachios.
  7. this procedure of gathering the cream layer must be done commonly. nonstop stewing of the milk will bring the cream on top and you need to convey & stick it to the sides. in the middle of likewise blend the milk tenderly on events, so that the milk does not get smoldered from the base. in the event that you do a lot of mixing and if immediately, then you won't get the layers of cream in the rabri. you can likewise simply thicken and scratch the milk solids from the sides like i have accomplished for shahi tukda rabdi. in any case, for this situation you won't get the layers of cream or malai in the rabri. in any case, both forms taste great.
  8. when the milk decreases to half, then add 2.5 to 3 tbsp sugar. you can include sugar according to your taste.
  9. at that point add a 12 to 15 strands of smashed saffron and ½ tsp cardamom powder. mix tenderly.
  10. keep gathering the cream and conveying it to the sides of the dish. additionally do mix the milk tenderly after you bring the cream towards the sides of the skillet. on the off chance that you don't blend the milk then there is a plausibility of the milk getting cooked or blazed from the base.
  11. in the wake of including saffron, the shading will change continuously to a yellow shading as the milk continues decreasing.
  12. at the point when the milk gets diminished to ⅓ or ¼ of its unique amount, then switch off the fire. it took me around 1 hour 15 minutes on a low fire at first and medium fire towards the last stage.
  13. the cream layer will be gathered on the sides. rub off the whole cream layer and also dried milk solids and add to in the thickened milk.
  14. mix delicately. at that point include the cut almonds & pistachios and 1 tsp rose water or kewra water. mix delicately once more.
  15. trim with some cut almonds and serve rabri hot or warm or chil

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