Apple Rabdi, Seb Rabri, Apple Rabadi
by Tarla Dalal
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Added to 192 cookbooks
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A fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too.
Apple rabadi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too.
- Heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half.
- Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Sprinkle almonds and cardamom powder and mix well.
- Refrigerate for at least 2 hours and serve chilled.
- Make sure you grate the apples just before making the rabadi, or the apples may turn brown in colour.
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