Rabdi

For people: 2 – 4

Time: 1 to 1.5 hours

Ingredients for Rabdi:

Two litres of milk
A teaspoon saffron
Half cup sugar
Half teaspoon rose water
For decoration
A small bowl finely chopped almonds and pistachios

Method for Rabdi:

To make saffron rabari, first put a deep-fried pot in the medium flame to boil the milk.
As soon as one boil, slow the flame, add the saffron and stir it with a curry and mix it well.
– Keep cooking until the milk is slightly more than half. Keep running between the middle so that the milk does not stick to the bottom.
– Now mix sugar and rose water.
– Close the flame after mixing sugar well.
Remove rabari in a vessel and keep it in the fridge to cool off with the garnish with almonds and pistachios.
– Ready cold-cold saffron rabdi

Note:

– If you want, it can also serve hot.

Rabdi
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: Indian
Servings: 2 4
Author: Hitesh Jain
Ingredients
  • Two litres of milk
  • A teaspoon saffron
  • Half cup sugar
  • Half teaspoon rose water
  • For decoration
  • A small bowl finely chopped almonds and pistachios
Instructions
  1. To make saffron rabari, first put a deep-fried pot in the medium flame to boil the milk.
  2. As soon as one boil, slow the flame, add the saffron and stir it with a curry and mix it well.
  3. - Keep cooking until the milk is slightly more than half. Keep running between the middle so that the milk does not stick to the bottom.
  4. - Now mix sugar and rose water.
  5. - Close the flame after mixing sugar well.
  6. Remove rabari in a vessel and keep it in the fridge to cool off with the garnish with almonds and pistachios.
  7. - Ready cold-cold saffron rabdi
Recipe Notes

If you want, it can also serve hot.

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