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Rabdi
Thick,
sweet milk flavoured with essences
Serves:
Four
Time required:
45 minutes
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| Ingredients |
How
to? |
- 1 litre whole
milk
- 1 tsp (5 g) ghee
- 1/2 can (200 g) condensed
milk
- 1/4 cup (40 g) almonds, sliced fine
For the
garnishing:
- 1 sheet silver varakh or a handful of
pistachios, sliced
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- HEAT the ghee in a non stick pan.
- Swirl the pan to
coat the bottom completely.
- Add the milk. Keep stirring the
milk occasionally until reduced to half of its original
quantity.
- Add the condensed milk and cook, stirring constantly
to avoid sticking to the bottom of the pan.
- Scrape the sides
of the pan from time to time to get the malai into the milk.
Cook until reduced to half of its quantity.
- Remove from the
heat and allow to cool.
- Add the almonds.
- When cool, place in
the refrigerator.
- Mix the milk from time to time.
- Garnish with
silver varakh or pistachios.
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