Ingredients with Measurements:
- 1 kg carrots, grated
- 1 liter full-fat milk
- 1 cup sugar
- 1 tsp cardamom powder
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1 tbsp ghee
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee and add grated carrots. Cook on medium heat for 10-12 minutes until the carrots are soft and tender.
2. Add milk to the pan and stir well. Cook on low heat for 30-40 minutes, stirring occasionally, until the milk thickens and reduces to half its quantity.
3. Add sugar and cardamom powder to the pan and mix well. Cook for another 10-15 minutes until the sugar dissolves and the mixture thickens further.
4. Turn off the heat and let the rabri cool down to room temperature.
5. Once cooled, transfer the rabri to a serving dish and garnish with chopped nuts.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Cook on medium and low heat.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 50g
Protein: 8g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk.
- You can use jaggery instead of sugar for a healthier option.
Variations:
- You can add saffron strands to the rabri for a more exotic flavor.
- You can add rose water or kewra water for a floral aroma.
Tips and tricks:
- Make sure to grate the carrots finely for a smooth texture.
- Keep stirring the rabri to prevent it from sticking to the bottom of the pan.
- You can adjust the amount of sugar according to your taste.
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 stove on low heat until warm.
Presentation ideas:
Serve the carrot rabri in a traditional Indian clay pot or in a clear glass bowl to showcase the layers.
Garnishes:
Garnish the rabri with chopped nuts, saffron strands, or edible silver leaf.
Pairings:
Serve the carrot rabri with warm puris or crispy jalebis for a classic Indian dessert.
Suggested side dishes:
You can serve the carrot rabri with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the rabri is too thick, add a little milk to thin it out.
- If the rabri is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh and clean ingredients. Store the rabri in the refrigerator to prevent spoilage.
Food history:
Rabri is a traditional Indian dessert that originated in the state of Uttar Pradesh. It is made by reducing milk and adding sugar and flavorings.
Flavor profiles:
The carrot rabri has a sweet and creamy flavor with a hint of cardamom and nuts.
Serving suggestions:
Serve the carrot rabri as a dessert after a spicy Indian meal.
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Region: Indian