hmm... what do I say about this delight! The phrase ‘’‘hard work pays off’’ DEFINITELY applies here! It is a slightly tedious process and needs constant attention, but the end result is absolutely worth all the sweating and stirring!
If you want an instant sugar – high and a complete satisfaction of feasting on ‘’comfort food’’, to get through your day , this is the dish you are looking for!
An absolutely delicious, sweet, caramelized, slightly chunky, almost condensed milk, makes it a fantastic dessert, or even a sugar-powered breakfast.
Rabri is the main ingredient in several desserts, such as rasaballi, chhena kheeri, and kheersagar. Rabri can also be made savoury with salt, masala, and jeera.
2 - 3 hours
4 portions (for a mammoth sweet tooth people!)
2 Litres, HAS TO BE full fat
200 gms ( about 1/10th of the milk quantity)
a few strands
1/2 tsp, to garnish
Sliced Pistachios, Almonds, Cashewnuts
In a large, preferably, non-stick casserole, pour the milk and keep the casserole on a low flame.
Allow the milk to start getting warm, and every time there’s a layer of malai (cream) forming on the milk, make sure you stir it, to break it. You have to follow this process every time, so that in the end result, you would have nice chunks of the malai / cream in the rabri.
Once the milk starts boiling, the malai / cream would rise up and mostly stick to the sides of the casserole. THIS IS THE SOUL OF THE DISH and can't be wasted. It has to be scraped off the sides and added to the milk again. This process has to be followed every time.
Do not waste any part of the malai by leaving it on the casserole.
Stir the milk continuously, allowing the steam to escape and hence thickening the milk. By this time the milk would have changed it colour to a very mild pale / pink. The colour would get stronger when the milk gets more condensed.
Now you can add the sugar to the milk. The milk will become a bit thinner compared to before, but as soon as the sugar starts getting caramelized, it will become thick much faster.
Keep stirring at this point to make sure that the sugar doesn’t stick at the bottom of the casserole and burn.
It has to be chilled before serving.
Once you cool it, it would become thicker. If you find it too thick, then you can add some cold milk to dilute it to your requirements.
Chopped nuts are also added as a garnish before serving.
I have seen a lot of people serving Gulab Jamuns with rabdi too.