Rabdi is a very flexible and versatile Indian dessert. You can team it up with probably any Indian dessert and it tastes really awesome.
It is also my husband’s favorite dessert. He can combine it with anything – really anything – that’s sweet. He enjoys a spoonful of rabdi in a chilled glass of thick lassi (yogurt based drink) in summers.
- Full cream milk: 1 liter
- Sugar: ¼ cup
- Cardamom: 2 pods
- Saffron: few strands
- Pistachio for garnishing
- Pour milk in a heavy bottom skillet. Boil the milk and then reduce the flame to low. Let the milk simmer and in no time thick malai will start forming. Don’t break these layers of malai. Gently keep skimming it to one side of skillet.
- It will take around 20 minutes and milk will turn into dense layers of malai. Add sugar and gently mix it.
- When the sugar dissolves, take it off the flame. Add cardamom powder and garnish it with pistachio and saffron.
- I normally add less sugar in rabdi, as it’s usually blended with already sweet desserts. However, it tastes equally good when eaten alone as well.
- I made this rabdi to be used with jalebi to create tricolor effect to celebrate India’s Rebulic Day, so I have used saffron just for garnishing purpose.
- However, you can soak saffron in milk for 4-5 minutes and rub it with fingers to get a nice saffron color. Then add this milk and crushed saffron to rabdi to get bright kesar rabdi.
In summers rabdi tastes best when it’s served slightly refrigerated. Avoid serving it chilled as it will get hard. In winter you can serve it with warm gulab-jamuns or jalebi.