Carrot Rabdi Recipe

Cooking Directions

• STEP 1.Peel and grate the carrots. In a heavy-bottomed pan, heat ghee and add the grated carrots. Cook on medium heat until the carrots become soft and release their moisture.
• STEP 2.Add milk to the pan and bring it to a boil. Reduce the heat and simmer until the milk reduces to half its quantity, stirring occasionally.
• STEP 3.Add sugar, cardamom powder, and chopped nuts to the pan. Cook for another 5-7 minutes until the sugar dissolves and the mixture thickens.
• STEP 4.Remove from heat and let it cool. Serve the Carrot Rabdi chilled, garnished with more chopped nuts.

Cooking Tips

• Make sure to use full-fat milk for a rich and creamy texture.
• Stir the mixture frequently while simmering to prevent it from sticking to the bottom of the pan.
• You can adjust the amount of sugar according to your taste preference.
• For added flavor, you can also add a pinch of saffron strands to the Rabdi while it is simmering.

Storage and Serving

• Carrot Rabdi can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Serve the Rabdi chilled as a dessert after a meal or as a sweet treat on its own.
• You can also serve it with warm puris or as a topping for Indian desserts like gulab jamun or jalebi.