Rabri Or How To Make Rabdi
by Tarla Dalal
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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.
Method- 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.
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Nutrient values (Abbrv) per cup
| Energy | 769 cal |
| Protein | 21.5 g |
| Carbohydrates | 70.7 g |
| Fiber | 0 g |
| Fat | 32.5 g |
| Cholesterol | 80 mg |
| Sodium | 95 mg |
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