Rabdi

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Rabdi - Rabdi is a delicious and one of the most served desert in our home country.It is a heavenly sweet recipe that is served in almost every special occasions.
The process of making Rabdi requires a lot of time & attention.

Ingredients -
- 1 litre full cream milk
- 1/4th cup sugar
- 6 Almonds
- 6 cashews
- 6 pistachios
- 1/2 teaspoon cardamom powder
- few strands of kesar

Method -
1. Soak almonds, cashews, pistachios for one hours in hot water and then chop it finely and keep it aside. Also soak the saffron strands by adding 5 spoons of warm milk to it.

2. Take a heavy bottom pan, pour the milk into it and heat it. Do not stir at start allow the cream to form at the top of the milk.

3. Once you see the cream at top of the milk, with spatula collect the cream at the sides of the pan, also stir the milk slightly and continously in between to ensure that the milk is not sticking to the bottom of the pan.

4. Allow the milk to boil and keep on collecting the creams that you get for as many times as possible. This process helps to form malai chunks that increases the taste of the Rabdi.

4. Once the milk reduces to half add sugar, cardamom powder, chopped dry fruits, saffron milk and give the milk a good stir.

5. At this stage scrap all the collected cream and milk solids from the sides of the pan and mix it along with the thick milk and cook it together.

6. Once the milk reduces to 1/4th or thick consistency switch off the flame and garnish it with some more dry fruits.

Note: 
1. You need lots of patience to prepare this recipe. It takes about one hour to prepare Rabdi.

2. Enjoy this Rabdi hot/chilled as per your preference.

3. You can also serve chilled Rabdi by topping it over hot Gulab Jamun, Jalebi, Malpua, shahi tukda, Gajar ka Halwa, etc.

4.Use full fat milk so that it forms chunks of malai when heated otherwise you will miss the thick consistency of Rabdi.

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