Rabri Or How To Make Rabdi

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Rabdi is a perfectly proportioned combination of milk and sugar, thickened in a broad-bottomed vessel. When making rabdi, it is very important to keep scraping the sides of the pan at all times, otherwise the sides will burn.

Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi. In this book, I have used rabdi to make carrot crêpes with rabdi and other such delights.

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Preparation Time:    Cooking Time:     Makes 1 cup
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2 1/2 cups full-fat milk
1/4 cup sugar

  1. Heat the milk in a kadhai on a medium flame till it comes to boil.
  2. Simmer and cook for approx. 20 to 25 minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously.
  3. Add the sugar and simmer for another 20 to 25 minutes or till the milk thickens.
  4. Use as required.

RECIPE SOURCE : Eggless DessertsBuy this cookbook
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 on 03 Aug 12 04:25 PM

As I am a big fan of rabdi, I tried this recipe in my home for rakshabandhan & it came out very very delicious & me & everyone in my home were so happy after eating this recipe. I served it with hot hot jalebis. Everyone loved it & our rakshabandhan was very well celebrated at home only. And also as I am new to cooking it is also very easy to make. I want to thank tarla ji for this great recipe of rabdi.....I wish everyone should try this.