Rabdi Recipe: Indulgent Indian Dessert With Notes Of Cardamom And Nuts Recipe
Recipe By Slurrp Editorial
Rabdi is a dessert that rewards patience generously. To make this dessert, milk is patiently simmered till it becomes thick, creamy, and intensely flavoursome, with its soft layers of malai being folded back into the pot. Finally, cardamom, saffron, and chopped nuts give the sweet treat just enough fragrance and crunch without taking much attention away from the dish’s main base. Serve it chilled for a festive dessert, or slightly warm if you want something comforting.
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2hr 30m.total
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Add to Shopping ListIngredients for Rabdi Recipe: Indulgent Indian Dessert With Notes Of Cardamom And Nuts Recipe
- 0.17 litre Full-fat milk
- 0.67 tbsp Sugar
- As required or adjust to taste
- 3 nos – saffron strands
- 0.33 tbsp warm milk
- As required for soaking saffron
- As required ½ tsp green cardamom powder
- 0.33 tbsp chopped almonds
- 0.33 tbsp Chopped pistachios
- 0.17 tbsp chopped cashews
- 0.17 tsp rose water
- As required Optional
- 0.17 tbsp finely chopped nuts
- As required For garnishing
- 0.17 tbsp milk powder
- As required Optional
- As required for a richer and thicker rabdi
Directions: Rabdi Recipe: Indulgent Indian Dessert With Notes Of Cardamom And Nuts
- STEP 1.First, soak your saffron strands in 2 tbsp warm milk for 10 to 15 minutes. Gently rub the strands between your fingers or with the back of a spoon to release the colour and aroma.
- STEP 2.Then pour your full-fat milk into a wide, heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally so that the milk does not get burned at the base.
- STEP 3.Once the milk boils, reduce the heat to a lower flame and allow it to simmer uncovered, stirring the bottom and sides of the pan regularly.
- STEP 4.As a layer of cream forms on the surface, gently push it towards the sides of your pan. Continue simmering and repeat this process as more and more malai develops. This is what gives traditional rabdi its characteristic layered texture and mouthfeel.
- STEP 5.Keep cooking until the milk has reduced considerably and looks thick and creamy. Depending on the width of your pan and heat level, this can take around 45 to 60 minutes. Remember to scrape the cream collected at the sides of the pan back into the milk at intervals.
- STEP 6.Now stir in the sugar and saffron-infused milk once the milk has been reduced. Then cook for another 5 to 7 minutes, stirring gently until the sugar has dissolved completely.
- STEP 7.Time to add the cardamom powder and chopped almonds, pistachios, and cashews. If using milk powder, whisk it properly with a little warm milk first to make a smooth paste, then stir it into the rabdi to prevent lumps.
- STEP 8.Finally, simmer for another 2 to 3 minutes and then switch off the heat. You can stir in rose water now, if using. You will see that the rabdi will thicken further as it cools, so do not reduce it until it becomes completely stiff and dead in the pan.
- STEP 9.Transfer your rabdi to a serving bowl and allow it to cool. Refrigerate for at least 2 hours for a thick, chilled, and memorable rabdi. Garnish with chopped pistachios, almonds, and a few saffron strands before serving.
Nutrition
value
value
953
calories per serving
58 g Fat15 g Protein98 g Carbs1 g FiberOther
Current Totals
- Fat58g
- Protein15g
- Carbs98g
- Fiber1g
MacroNutrients
- Carbs98g
- Protein15g
- Fiber1g
Fats
- Fat58g
Vitamins & Minerals
- Calcium99mg
- Iron2mg
- Vitamin A11mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9199mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium213mg
- Manganese2mg
- Phosphorus240mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial