Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 cup chopped almonds (badam)
- 1/4 teaspoon cardamom powder
- 1 tablespoon rose water
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. Reduce the heat to low and let the milk simmer for about 30 minutes, stirring occasionally with a wooden spoon.
3. Add sugar and cardamom powder to the milk and continue to simmer for another 15-20 minutes, stirring occasionally.
4. Add chopped almonds to the milk and stir well.
5. Turn off the heat and let the rabri cool down to room temperature.
6. Once cooled, add rose water to the rabri and mix well.
7. Transfer the rabri to serving bowls and garnish with chopped almonds.
Time:
Preparation time: 5 minutes
Cooking time: 1 hour
Temperature:
Medium heat for boiling milk, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Almonds can be substituted with any other nuts like pistachios or cashews.
- Rose water can be substituted with saffron or vanilla extract.
Variations:
- Add some grated khoya (mawa) to the rabri for a richer taste.
- Add some condensed milk to the rabri for a sweeter taste.
Tips and tricks:
- Use full-fat milk for a creamy and rich rabri.
- Stir the rabri occasionally to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent the milk from burning.
Storage instructions:
Store the rabri in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rabri in a microwave or on the stovetop until warm.
Presentation ideas:
Serve the rabri in small earthen pots or glass bowls for an authentic look.
Garnishes:
Garnish the rabri with chopped almonds or pistachios.
Pairings:
Serve the rabri with some crispy jalebis or hot gulab jamuns for a perfect dessert.
Suggested side dishes:
No side dish is needed for this dessert.
Troubleshooting advice:
- If the rabri is too thick, add some milk to thin it out.
- If the rabri is too thin, let it simmer for some more time until it thickens.
Food safety advice:
Make sure to use fresh and clean ingredients while making the rabri.
Food history:
Badam Rabri is a traditional Indian dessert that originated in North India.
Flavor profiles:
The rabri has a creamy and nutty flavor with a hint of cardamom and rose water.
Serving suggestions:
Serve the rabri chilled or at room temperature.
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Region: Indian