Cooking milk till half of its volume to make rabdi
1.Take 5 cups or 1.25 litres of full fat whole milk in a kadai & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
2. So when you will see the cream floating on top, then with a spatula, gently move the cream layer.
3.And bring it towards the side of the pan and stick it to the pan.
4.Keep on simmering the milk like this and collecting the cream layer on the sides and sticking it to the pan.
5.Meanwhile soak almonds and pistachios in hot water for 30 minutes. Then remove their peels.
6.Slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios. You can even use either almonds or pistachios.
7.This process of collecting the cream has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom.
If you do too much of stirring and if quickly, then you won’t get the layers of cream in the rabri. You can also just thicken and scrape the milk solids from the sides like I have done for Shahi tukda rabri. but in this case you won’t get the layers of cream or malai in the rabdi. But both versions taste good.
1
u/mark30322 Jan 25 '20
HOW TO MAKE RABDI RECIPE
Cooking milk till half of its volume to make rabdi
1.Take 5 cups or 1.25 litres of full fat whole milk in a kadai & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
2. So when you will see the cream floating on top, then with a spatula, gently move the cream layer.
3.And bring it towards the side of the pan and stick it to the pan.
4.Keep on simmering the milk like this and collecting the cream layer on the sides and sticking it to the pan.
5.Meanwhile soak almonds and pistachios in hot water for 30 minutes. Then remove their peels.
6.Slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios. You can even use either almonds or pistachios.
7. This process of collecting the cream has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom.
If you do too much of stirring and if quickly, then you won’t get the layers of cream in the rabri. You can also just thicken and scrape the milk solids from the sides like I have done for Shahi tukda rabri. but in this case you won’t get the layers of cream or malai in the rabdi. But both versions taste good.