Go Back
–+ servings
Rabdi recipe
Print Pin
5 from 1 vote

Rabdi

Rabdi is a North Indian sweet dish. It is made by boiling milk on low heat by reducing its content to less than half the quantity. While preparing rabdi, the color of milk changes from white to off-white or pale yellow. Different types of dry fruits and spices like cardamom are added to give a nice flavor to rabdi.
Course Dessert, Desserts, sweets
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Raksha Kamat

Equipment

  • Deep botton pan

Ingredients

  • 1 litre milk
  • 5 tablespoon sugar
  • 1/2 tablespoon cardamom powder or 6-7 cardamom pods
  • 5-6 saffron strands
  • 10-14 Pistachio
  • 12 almonds
  • 1/4 teaspoon cornflour
  • 1/2 teaspoon rose water

Instructions

  • Pour the milk in a deep heavy bottom pan and start boiling it.
  • When the cream starts forming on the milk, stir and mix it in the milk. Keep the flame low and occasionally (every 5 minutes) stir the milk in the pan. If the cream sticks to the sides, gently scrape it from the sides and put it at on the edge of the pan.
  • You will need a deep bottomed pan because the milk has to be boiled till it reduces to half of the original quantity.
  • When the boiling process is on you can do the following parallely:
  • De-shell the pistachios. Boil the pistas and almonds in 1/2 cup water or microwave it for 4 minutes. Let it cool.
  • After cooling peel the dry fruits and slice them.
  • Powder the sugar in a mixer.
  • Soak the saffron strands in 2 tablespoon milk so that the saffron flavor gets infused in the milk.
  • Mix the cornflour in 2 tablespoon milk separately.
  • Since I used cardamom pods, I powdered them using mortar-pestle.
  • Do not forget to stir the boiling milk every 4-5 minutes while keeping the other ingredients ready.
  • Once the milk reduces to half the original quantity, mix the powdered sugar and stir.
  • Add the saffron infused milk to the boiling milk.
  • Now add the cardamom powder and chopped dry fruits.
  • Add the rose water.
  • Finally add the cornflour mixed milk.
  • Now stir this continuously for another 10 minutes taking care that the milk does not stick to the bottom of the pan.

Notes

Addition of cornflour is optional. But if used the rabdi gets cooked faster.