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Rabdi

RABDI
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Rabdi Recipe, How To Make Rabdi Recipe

This is kids special cool sweet recipe and it is easy to prepare.

Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing Read More..

About Recipe

How to make RABDI

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Prep time
mins
Cook time
mins
Total time
0 mins
RABDI
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in RABDI
• Milk - 5000 ml.
• Sugar - 1000 grams.
• Cardamom powder - 1 tablespoons.
• Saffron - 1 teaspoons.
Method:

1. In a vessel take milk to boil and after 4 boils, reduce the flame. 2. Take out the cream from top and keep it aside. 3. Still let the milk boil for one hour and again take out the milk cream. 4. Add sugar and when it dissolves remove it from flame. 5. Now add cardamom powder, saffron and keep it aside. 6. Then add the milk cream and mix well. 7. Deep freeze this for half an hour and serve chill.






Cooking with images





Articles


Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing variety of Indian Desserts region wise and their very own special way of cooking customarily. Every festival or celebration at any home, sweets leave a sweet taste in mouth after finishing the full course of meal and each and every festival or occasion carries a predominant importance in preparing the sweet dish. A lot of the different sweets and desserts are easy and simple to make. A few of the Indian sweets and desserts are rich and depend heavily on sugar, milk or condensed milk, cream and a lot of dry fruits

 

Rasmalai or rossomalai is a sweet received from the Indian Subcontinent.   The sweet is of Bengali origin. Though, rasmalai is much more renowned in Orissa where they've for many years been the tradition of presenting rasmalai to the Goddess Lakshmi, consort of Lord Jagannath of Puri while in the popular Rath Yatra. However, many says, Rasmalai is a dessert common to Pakistan and Bangladesh

 

The name rasmalai originates from two words: ras, means "juice", and malai, refers "cream". Flattened ball of chenna are cooked in sugar syrup and dunked in condensed milk or thick flavored milk, rabri. These Flattened ball are juicy after soaking in the thick milk. Then it is garnished with dry fruits and it’s good to serve chilled. They are delicious and creamy in every bite. This rich dessert is usually prepared on special occasions and is served after meals.

Rasmalai might be a sweet that is quite simple to make and serve if you are using readymade canned Rasgullas which can find at most of the stores nowadays. You may not make them yourself or even get the flavor of home-made Rasmalai. Self-made ras malai is generally produced from powdered milk, maida, baking powder and oil, that are kneaded to create a dough, molded into balls, and dropped into warm milk cream.

 

Tips:

  • Cow’s milk is the best option for making rasmalai for its softer texture. Low fat or fat free will not give good results.

 

  • Chenna should consist right consistency of moisture for perfect chenna balls.

 

  • We can add mawa or crumbled paneer for crunchy texture and also to thicken the milk.

 

  • Make use of a wide pan to cook the rasmalai chenna balls. The balls increase in proportion so there must be enough space in the pan so they can

 

The milk must be warm when you add rasmalai balls into it. So the balls should cool-down to room temperature however the milk should be warm.



 

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