Quick Rabri!

Rabri is a very popular sweet in India, specially in Kolkatta and the Northern regions of India. Traditionally and originally, rabri is basically the residue we get after hours and hours of boiling milk on low flame. This very rich dessert is made by heating sweetened milk in a large open vessel (kadhai). As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is exhausted. Therefore, rabri is considered to be a very time-consuming and rich dessert- because of the time, energy and resources it takes and also because of its creamy texture.

I love sweets that are creamy and rich, which is why, rabri tops my list. But, because it is so time-consuming, I would always depend on the restaurants and sweet shops, ultimately paying so much money for hardly 4 bites of the sweet, served in a tiny bowl. Sigh!

My love for this sweet and interest to experiment increased when I read a recipe for quick rabri by Tarla Dalal. At first, I could not believe that rabri can be made in this way and that the actual end product will be a rabri. But, there is no harm in trying I thought and if not rabri, this would turn out to be a new sweet dish. No harm.

So, this is "my" version of Tarla Dalal's rabri. I call it "my" version because I have tweaked it (as always) and I believe, frankly, my rabri is simply awesome. Yum Oh!!!

Serves: 5-6 persons

Ingredients:

Full fat milk                                       5 cups + 1 cup
Condensed milk                                 1 cup
Bread slices (crust removed)             2-3 slices
Vanilla custard powder                      3-4 tbsps
Cardamom (elaichi) powder              1/2 tsp
Sugar                                                  2 tbsps
Salt                                                     half a pinch
Roasted almonds and pistachios       as required
Silver varq (optional)                        as required              


Method:

• Take a heavy bottomed, non-stick saucepan and keep the milk to boil on medium heat.

• Remove cardamom seeds from the whole cardamom pods and powder it along with a little sugar. (The sugar helps to powder the elaichi easily)

• Once the milk comes to a boil, simmer the flame and add the condensed milk and keep stirring.
• In the meanwhile, remove the sides of the bread slices and pulse it in the dry grinder or food processor until they become coarsely ground like breadcrumbs. See image below.

 

 

 

• Add this to the milk and stir well. You will see the milk simmering, keep the flame low. Check the sweetness and add sugar. Also add half a pinch of salt.

NOTE- Always add half a pinch of salt to your desserts and half a pinch of sugar to savoury/spicy dishes. As odd as it sounds, it does make a big difference and gets out the best flavours in the dish.

 
• Next, dissolve vanilla custard powder in 1 cup of cold milk and add to the milk.

 

 
• Keep stirring now because the custard powder will thicken the milk, and if we do not stir well at this stage, the milk may stick to the bottom of the pan.

• Once the milk is thickened and is coating the back of the spoon. Add elaichi powder and give it one last stir.

• Turn the flame off and allow this thickened milk to cool a bit at room temperature.

• Transfer it into individual bowls/katoris made of mud or into a serving dish.

• Cover with cling wrap and refrigerate for 6-8 hours.

• In the meantime, slightly roast the chopped almonds and pistachios and keep ready.

• Once cooled, garnish the rabri with silver varq and chopped nuts.

 

 
 
• Put back into the fridge and serve cold.

 

 

 



Happy Cookin' & keep it stylish!!