Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup grated coconut
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1 tbsp chopped pistachios
- 1 tbsp chopped almonds
Special equipment needed:
- Heavy-bottomed pan
- Spatula
- Grater
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk over medium heat.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
3. Add the grated coconut and sugar to the milk and continue to simmer for another 20-25 minutes, stirring occasionally.
4. Add the cardamom powder and mix well.
5. Turn off the heat and let the mixture cool down.
6. Once the mixture has cooled down, transfer it to a serving dish and garnish with chopped pistachios and almonds.
Time:
Preparation time: 10 minutes
Cooking time: 55 minutes
Temperature:
Medium heat for boiling milk, low heat for simmering milk
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- You can use coconut milk instead of grated coconut.
- You can use jaggery instead of sugar.
Variations:
- You can add saffron to the rabri for a more exotic flavor.
- You can add chopped fruits like mango or pineapple to the rabri for a fruity twist.
Tips and tricks:
- Keep stirring the milk while it is simmering to prevent it from sticking to the bottom of the pan.
- Use full-fat milk for a creamier texture.
- 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 2 days.
Reheating instructions:
- Reheat the rabri in a microwave or on a stovetop over low heat.
Presentation ideas:
- Serve the rabri in a small bowl or a shot glass for an elegant presentation.
Garnishes:
- Chopped pistachios and almonds
Pairings:
- Serve the rabri with hot jalebis or gulab jamuns for a traditional Indian dessert.
Suggested side dishes:
- None
Troubleshooting advice:
- If the rabri is too thick, you can add a little milk to thin it out.
- If the rabri is too thin, you can simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to use fresh milk and coconut to avoid any spoilage.
Food history:
- Rabri is a traditional Indian dessert that originated in the state of Uttar Pradesh.
Flavor profiles:
- Creamy, sweet, and nutty
Serving suggestions:
- Serve the rabri chilled or at room temperature.
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Region: Indian