Rabri Cream Or How To Make Rabdi Cream
by Tarla Dalal
Added to 192 cookbooks
This recipe has been viewed 19438 times
This is used for garnishing various Bengali desserts.
- Heat the milk on a medium flame in a broad non-stick pan, stirring continuously.
- When the milk boils, add the sugar and keep stirring continuously on a medium flame till it reduces to about 1 cup.
- Pour onto a flat plate and chill for about 20 minutes.
- Add the chenna to it and blend in a food processor.
- Pour again onto the flat plate and chill till it is semi-set.
- Use as required.
Nutrient values (Abbrv) per tbsp
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