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Instant Rabri

http://goldenspices.co.in/?p=2040

Rabri or thickened sweetened milk ,is a indian sweet dish. Its also called rabdi..Who don’t love rabri…creamy , delicious and yummy .rabri makes many desserts complete and tasty.
http://goldenspices.co.in/?p=2040

Rabri is served with carrot halwa,pumpkin halwa, malpua, sweet boondi, jallebi etc.
rabri

Nowadays everything is about instant. .few days back we had a pooja at home..I made many things for Prasad. I really didn’t had time to stir milk ,reduce it and make rabri.so thought to make instant rabri without compromising with taste.

INGREDIENTS ::

Full fat Milk – 3 & 1/2 cup
Condensed milk – 1/2 cup
Milk powder – 3/4th cup
Bread – 4 pieces
Cardamom – 3 no
Sugar – 5 tbsp
Dry fruits – for garnishing

METHOD OF PREPARATION ::

Cut the crust of the beard pieces and keep aside.
In a pan or tawa roast the bread pieces in low flame till they hard.

Grind these pieces and make bread crumbs.

Make powder of cardamom pods and keep aside.

In a wide pan,mix bread crumb and milk powder.

Boil milk in a heavy bottom pan.

When milk is warm, take out a cup and mix with milk powder and powdered bread mixture ,whisk well so that no lumps ll be formed.

Let the milk boil .
Stir the milk to avoid burning. .
Add sugar and continue boiling the milk .

Carefully add the bread crumb, powder milk mixture to the boiling milk and stir immediately .
Ensure that no lumps could be formed.

Boil this mixture for 5 minutes more .
Add condense milk and mix it with boiling milk.

Boil this mixture for 15-18 minute more.
You ll get a thick rabri now..
Mix cardamom powder and stir once..
Ur rabri is ready now.
Transfer this rabri into a bowl and cool it a bit.

Chill it for an hour to get the actual taste of rabri.
Garnish with dry fruits at the time of serving.

Instant rabri

NOTES :-

  1. BOILING time depends on the milk type.
  2. After chilling the rabri will thicken a bit.
  3. Kesar soaked in warm milk can be added to the rabri.

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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