Rabdi or reduced milk sauce is one of my weakness that I can rarely resist. Although I do pass on the bowl frequently, I must dig into atleast 1 tsp of the thick milky deliciousness that tastes great by itself or as a topping to Jalebi, Malpua, Kulfi, Gulab Jamoon or most deep fried / Frozen Indian sweets.
Rabdi is usually sold in the olden street food galli (or smaller bylines) dotting across India. There are 3 things needed for a great Rabdi – high quality (organic) milk, Lots of love, Lots of patience. And of course Sugar.
Time is they key to making a good Rabdi, although I have seen and made quick Rabdis with more bread slices (yes!! it works so well :)) and with Condensed milk (not really my preferred way!)
So, this Rabdi – part of the Street Food series- comes to you after a lot of Elbow Grease (and its worth every minute if you are a Rabdi lover like me :p) Lets get to the recipe.
Similar Indian Sweets:
|Low fat Malpua|
Prep time : 10 mins, Cooking time : 30-40 mins ; Makes : approx 300-400 ml of Rabdi
- Full fat Cream Milk – 1.25 litres
- Powdered Sugar – approx 350 gms (I love it mildly sweet) – adjust to taste – Measure after powdering
- Saffron strands – a generous pinch
- Malai or heavy cream – 2 TBSP
- Simmer milk till it halves (keep stirring on medium-low flame). Scrape down the cream / malai that forms on the sides.
- Once it halves or even turns to 1/3, add the powdered sugar and keep stirring till it thickens and coats the back of a spoon.
- Don’t leave the stove unattended at any point.
- Switch off the stove and stir in the malai. Don’t stir.
- Once cool, blend in the saffron strands and malai slowly into the rabid
- Serve warm or chilled as is or topped on any Indian Sweet like Jalebi, Malpua, Malai Kulfi, Gulab Jamoon etc.