Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/2 cup fresh strawberries, chopped
- 1/4 tsp cardamom powder
- 1/4 cup sliced almonds
- 1/4 cup chopped pistachios
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 stir well.
4. Let the milk simmer for another 10-15 minutes until it thickens and reduces to about half its original volume.
5. Turn off the heat and let the milk cool to room temperature.
6. Once the milk has cooled, add chopped strawberries and mix well.
7. Pour the mixture into serving bowls and garnish with sliced almonds and chopped pistachios.
8. Chill the rabri in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Chilling time: 2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use any other fruit of your choice instead of strawberries.
- You can use any other nuts of your choice for garnishing.
Variations:
- You can add saffron strands to the milk for a more aromatic flavor.
- You can add rose water or kewra water for a floral flavor.
Tips and tricks:
- Use a heavy-bottomed pan to prevent the milk from sticking to the bottom and burning.
- Stir the milk occasionally to prevent it from forming a skin on top.
- Use fresh strawberries for the best flavor.
Storage instructions:
Store the rabri in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the rabri in small earthen pots or glass bowls for an authentic look.
Garnishes:
Sliced almonds and chopped pistachios
Pairings:
Serve with warm gulab jamun or jalebi for a delicious dessert.
Suggested side dishes:
None
Troubleshooting advice:
- If the milk is too thin, let it simmer for a few more minutes until it thickens.
- If the milk is too thick, add a little more milk to thin it out.
Food safety advice:
Make sure to use fresh ingredients and store the rabri in the refrigerator.
Food history:
Rabri is a popular dessert in India, Pakistan, and Bangladesh. It is made by simmering milk for a long time until it thickens and reduces in volume. It is often flavored with cardamom, saffron, or rose water.
Flavor profiles:
Creamy, sweet, and fruity
Serving suggestions:
Serve chilled as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian