Rabri Or How To Make Rabdi
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 281 cookbooks
This recipe has been viewed 148487 times
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.
- Heat the milk in a kadhai on a medium flame till it comes to boil.
- 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.
- Add the sugar and simmer for another 20 to 25 minutes or till the milk thickens.
- Use as required.
Nutrient values (Abbrv) per cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.