RABDI

Rabdi is a milk delicacy which makes a lip smacking dessert. I first had it in my school days in roadside shops in Jaipur. They give in leaf cups called Thonnai in tamil. Rich,creamy and cold Rabdi is heavenly in hot summer. Whenever we go for shopping in Jaipur , we definitely have this before coming back home. It has a similar texture to Basundhi. Here goes the recipe

Cooking time: 11/2 hr

Refrigeration time: 3 hrs

Serves:3

Ingredients:

Milk(I use 2%)	5 ½ cups
Fresh Cream(optional,See notes)	½ cup
Sugar	½ cup
Elaichi Powder	¼ tsp
Rose water	2 drops
Sliced badam and pistachios	For garnishing

Method:

• In a  heavy bottomed broad pan heat milk and bring to boil.

• Reduce flame to low, collect the cream (paal aadai) to one corner.

• Add Cream.Boil until the milk reduces to half the original volume and changes colour. Keep collecting the malai to one corner.

• Lower the flame to maximum and add sugar, elaichi powder. Boil till sugar dissolves.

• Switch off flame. Allow to cool completely.

• Transfer to another vessel and add rose water. Refrigerate for atleast 3 hours.
• Pour the Rabdi in a serving bowl, garnish with nuts and serve.

Notes:

•  I used granulated sugar. Adjust the sugar level based on your taste.
•  Keep stirring only to avoid milk from getting burnt. Do not stir continuously.
•  I added cream to get a richer texture. It is completely optional. If not using cream make milk to 6 cups.