Simple Rabri Recipe To Sweeten Your Bhai Dooj Celebrations

Bhai Dooj, a celebration of sibling bonds, is just around corner, and we can’t let day pass without preparing a sweet dish to embrace festive spirit.

Anything homeme, customized, or DIY is always thoughtful, and no one can resist such creativity. So, if you have siblings at home, show off your skills and creativity to win ir hearts once again.

Ingredients (1 CUP = 240ML )

• 1½ liter full fat milk (6 cups)
• 4 to 5 tablespoons sugar (just to taste)
• ½ teaspoon cardamom powder
• 10 strands saffron (kesar) (optional)
• 1 teaspoon rose water (or kewra water) (optional)
• 10 almonds
• 15 to 20 pistachios

Preparation

• Grease or rinse a heavy bottom pot and pour milk to it. Bring it to a boil n reduce flame to low. Let milk simmer until it reduces approximately to half original quantity (to 3 cups).
• While milk simmers, bring 1 cup water to a boil in a small pot.
• d almonds and pistachios. 
  Turn off heat and rest nuts until skin loosens (for about 10 to 15 mins). Drain m and peel skin. Chop m finely and keep aside.
• Transfer 2 to 3 tablespoons of hot milk from pot to a small bowl. d saffron strands and leave m to soak.
• If you do not want to have layers of cream in your rabdi, you can skip this step. After simmering milk for a while, a layer of cream forms on top of boiling milk. Gently move that to sides of pot and stick up.
• Next stir once to prevent milk from getting scorched at bottom.
• Continue to simmer milk, slide layer of cream to sides of pot every time it forms and repeat sticking it up to side. Stir again once. This process of sliding and sticking to sides should happen every time a layer of cream forms until milk reduces to half original quantity. I.e 3 cups in this case.
• Do not forget to stir at bottom every time you slide cream.
• When milk reduces to half, d sugar and n scrape off layers of cream from sides of pot. If milk cream has dried up, pour some hot milk (from pot) over sides. This will soften it and loosen. d it back to milk.
• Simmer until quantity reduces to 2 cups. d nuts, saffron milk, cardamom powder and rose water. Turn off heat.
• Chill rabri and garnish with nuts just before serving. It can be served with gulab jamun, malpuas and jalebi.

(Recipe credit Indianhealthyrecipes.com)