Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup condensed milk
- 1/2 cup chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Reduce the heat to low and let the milk simmer for 30 minutes, stirring occasionally with a wooden spoon.
3. Add the condensed milk, chocolate chips, cocoa powder, sugar, and cardamom powder to the pan and stir well.
4. Continue to simmer the mixture on low heat for another 15-20 minutes, stirring occasionally, until it thickens and becomes rabri-like in consistency.
5. Turn off the heat and let the rabri cool down to room temperature.
6. Once cooled, transfer the rabri to serving bowls and garnish with chopped nuts (optional).
Time:
Preparation time: 5 minutes
Cooking time: 50-55 minutes
Temperature:
Medium heat for boiling milk, low heat for simmering rabri
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Use dark chocolate chips instead of regular chocolate chips for a richer flavor.
- Use almond milk or soy milk instead of full-fat milk for a vegan version.
- Use jaggery or honey instead of sugar for a healthier version.
Variations:
- Add saffron strands to the rabri for a traditional Indian touch.
- Add a pinch of chili powder for a spicy twist.
- Use white chocolate chips instead of regular chocolate chips for a different flavor.
Tips and tricks:
- Stir the rabri occasionally to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent burning.
- Adjust the sugar according to your taste preference.
Storage instructions:
Store the leftover rabri in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rabri in a microwave-safe bowl for 30 seconds or on low heat on the stovetop until warm.
Presentation ideas:
Serve the rabri in small earthen pots for a traditional look.
Garnishes:
Chopped nuts, saffron strands, chocolate shavings
Pairings:
Serve the rabri with hot jalebis or gulab jamuns for a classic Indian dessert combination.
Suggested side dishes:
None
Troubleshooting advice:
- If the rabri is too thick, add a little milk to thin it out.
- If the rabri is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh milk and store the rabri in the refrigerator to prevent spoilage.
Food history:
Rabri is a traditional Indian dessert made by simmering milk for a long time until it thickens and becomes creamy.
Flavor profiles:
Rich, creamy, chocolatey, and slightly sweet with a hint of cardamom.
Serving suggestions:
Serve the rabri chilled or at room temperature.
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Region: Indian