Tuesday, March 8, 2016
Rabdi is sweetened evaporated milk. Once I had an entire carton of milk, which was to be used within two days. I thought of making this Rabdi. This is a labor of love. Just note the simmering time it takes to make Rabdi. As this Rabdi was simmering for hours (7-8 hours - no kidding!) together, I realized why generally this Rabdi is bought from the halwais and not made at home.
Serve this Rabdi hot , chilled or at room temperature. Store in the fridge to make Angoori Rabdi later.
Sweetened Evaporated Milk
1/2 gallon full fat milk
3/4 cup sugar or to taste
1/8 tsp freshly grated nutmeg
5 cardamoms, peeled and crushed
1. Pour milk in a heavy bottomed, preferably wide container.
2. As milk comes to boil, switch gas to low.
3. Keep a ladle in the milk and swirl from time to time. If there is any cream gathered around the edges, scrape it and add to the simmering milk.
4. Let it simmer on the lowest gas - anywhere between 7-8 hours or till the milk has turned to beige color. You will notice that the moisture has evaporated and milk level has substantially gone down.
5. Stir in sugar to taste
6. Add nutmeg and cardamom powders if using.
7. Serve hot, chilled or at room temperature.
1. It's okay not to add any garnishes to retain the flavor of the evaporated milk.
2. Store this rabdi in the fridge to make Angoori Rabdi later.