Punjabi Rabri Or How To Make Punjabi Rabdi
by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 16790 times
Rabdi, which is basically a thickened milk and sugar mixture, is one of the most versatile bases used to prepare loads of punjabi desserts.
When prepared in large quantities, rabdi can take some time to cook though it is worth all the effort.
Rabdi can be eaten hot of chilled. Using full fat milk for rabadi gives the rabdi a lovely texture and flavour.
- Heat the milk in a broad pan and keep stirring on low flame till it is reduced to half. Keep scraping the sides and bottom of the pan to prevent burning.
- Add the condensed milk and sugar and simmer for 10 minutes.
- Add the cardamom powder, nutmeg powder and pistachios and mix well.
- Serve hot or chilled.
- Use a non-stick pan it prevents the milk from sticking and burning.
Nutrient values per serving
|Vitamin A||947.8 mcg|
|Vitamin B1||0.9 mg|
|Vitamin B2||0.8 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||7.1 mg|
|Folic Acid||36.9 mcg|
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