Once the milk has reduced to half add jaggery powder or sugar . Toned milk, tetra packed milk can also be used. After 3-4 times of waving the hand fan over the milk, the thin layers of cream or malai will easily form on the milk surface. Basically, only two ingredients are required for making a traditional shop like rabri, i.e, milk, and sugar though cardamom powder is used to bring that exotic flavor in it. Although it may seem intimidating, a desi Rabdi recipe isn’t that complex to follow, especially if you’re using Nestle MILKMAID to prepare it. Then soak the pieces into little water and add it into the condensed milk added flavored thick milk and cook it for sometimes. My mom says this is the common trick which all the bengali confectioners follow while making this traditional sweet rabri recipe. Bring it to boil. Immediately slow down the heat to its minimum. The condensed milk helps to thicken the rabdi quickly, while the cottage cheese helps to add body and flavour to the rabdi. How to make Basundi / Rabri Recipe To begin making the Basundi Recipe, we will first have to condense the milk. Holi Special, Almond Cake Recipe Without Oven | Tea Cake Recipe, https://www.youtube.com/watch?v=UE9vmB8hopE&t=30s. Rabri recipe – Rabri or rabdi is a most delectable milk-based sweet or dessert where layers of cream (or lachedar malai) dunked in thick sweetened evaporated milk. As a result, with those thin layers of cream, a perfect rabri or rabdi can be made. Welcome! Remove the sides. Make a nice batter. In a pan, combine ¼ tin Nestlé MILKMAID and rest of the milk and bring to a boil. Learn how to make rabri with this simple recipe with step by step photo – The Indian culinary seems to have marveled the art of dairy based desserts, and Rabri happens to be one of the most iconic examples of it. After 1or 2 mins, when tiny bubbles start appearing on its surface, immediately turn off the heat. Now simmer the gas flame, add Saffron threads, Sugar and Cardamom powder to the … Leave on a paper towel on the counter to air out for an hour. Scrape off the cream layers from the sides and put it in the milk. But you can skip adding of saffron, that totally depends on you. Keep collecting the cream at intervals and stick to the side of the pan until the milk has reduced to half. After sometime when milk is totally cool down, then separate the layers of the cream from the inner wall of the pan by using a spatula. As shown in the pic. add in 1 cup milk or as required and whisk. Once the bread is a bit dry Put in a food processor and make crumbs of the bread. Rasmalai is a dessert which is served cold along with the thicken milk( ras) or rabdi. When the milk will reach to 300-350 ml or 1/3 portion of its original quantity, then stop making the layers. To do this, place the milk on high heat over a heavy … This condensed milk based dish is prepared on slow fire over a long period to get that perfect taste. SERVES: 3-4 Persons. Thickened milk. You may visit that village to experience the wonderful making process of their rabdi recipe. I personally prefer to cut the layers into small pieces. Turn off the burner now and transfer the prepared rabri … Steps to make the recipe. And she collected this information in her childhood days. First of all, you have to make the chashni or sugar syrup with sugar and saffron water. Let’s soak the layers into the thick evaporated milk, cover the pan and leave it for at least 2-3 hrs. Make a paste of maida with 3 to 4 tbsp milk. Then, in another pot, warm milk, transfer it to another bowl and add maida, mawa, corn flour, cardamom powder and saffron water. You can use any type of milk to make the thickened milk. Bring it to a boil then reduce the flame to low. Add more if you like rabri to be thinner.If you are not fasting and would like the rabri to be daanedaar/granular, then take 2 slices of white bread. Keep stirring the bottom of the pan along with making the cream layers, to avoid burning. So we will make the thickened milk first and keep it refrigerated to cool down completely. Even you can cut or break them into medium pieces too. Though rabri is an invention of the North Indian confectioners and one of the most popular sweets of our country. Serve this chilled homemade rabri by garnishing this sweet dish with some chopped almond and pistachios from the top. After removing all the layers from the sides of the pan, put it in the thick evaporated milk. And for using store-bought bread, we must remove its brown-colored sides and then use a rolling pin to make it flat as we do the same for making easy bread malai roll. Keep collecting the layers this same way and sticking it to the inner wall of the pan. This is called Lacchha Rabri. 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