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Rabri Recipe

Add this delicious Rabri in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.

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0:45 - 0:25

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Ingredients

2 tbsp. of Slivered Almonds (Baadaam) (toasted and sliced)
2 tbsp. of Pistachio Nuts (Pistay) (crushed)
1 tsp. of Seeds from Green Cardamom Pods (Choti Ilaichi)
1 cup of Dry Milk Powder
1 cup of Confectioners' Sugar
1 tbsp. Corn Starch
1 stick or (4 ounces) of Unsalted Sweet Butter (melted)
1 cup of Heavy Whipping Cream

Method

In a bowl combine dry milk, confectioners' sugar, and corn starch; mix well.
Add melted butter and mix; mixture will become crumbled. Add whipping cream; mix well.
Put ingredients in a sauté pan, preferably a non stick pan. Cook on low to medium heat (180 ºF). A thin layer of Malai (Clotted cream Devonshire) will form on the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.
Stir in cardamom seeds, pistachio nuts and almonds; mix and remove from heat. Set aside to let the rabri cool down to room temperature.
After mixture has reached room temperature, transfer into a serving dish and refrigerate. Serve well chilled.

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