Rabri Or How To Make Rabdi
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 281 cookbooks
This recipe has been viewed 156475 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.
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.
Other Related Recipes
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 |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe