Creamy Homemade Rabdi

Ingredients

• 4 cups whole milk
• 1/2 cup milk mawa powder
• 1/4-1/3 cup sweetened condensed milk
• 1/4 tsp cardamom powder
• a few strands (optional) saffron
• 2 dry fruit masala (almond, pistachio, cashew)
• 2-3 tbsp sugar (for caramelizing)

Steps

1. Bring 4 cups whole milk to a gentle boil, then simmer 10-15 minutes, stirring occasionally so it doesn't stick.
2. Mix 1/2 cup milk mawa powder with a little warm milk until smooth; add to the pan, stirring well to prevent lumps.
3. Add the condensed milk, cardamom powder and saffron (optional); simmer another 8-12 minutes, stirring frequently, until creamy.
4. Caramelize 2-3 tbsp sugar in a small pan over medium-low heat, swirling gently, until golden amber. Drizzle into the warm rabdi — start with a little, the condensed milk is already sweet.
5. Stir in the chopped nuts; cool, then refrigerate 6-7 hours until thoroughly chilled before serving.

The reel

via @laxmi.rawal

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions