Halwai Style Danedar Rabri Recipe| Quick Rose Pista Rabdi
Rabdi also called rabri, is a famous North Indian sweet dish with a creamy grainy texture and a mild sweetness. It is made by simmering milk till it reduces to 1/3 to 1/4 of its original quantity. Very tempting with a unique taste, it is popularly served with Malpua, Gulab Jamun, Jalebi, and Shahi tukda.
Ingredients
For making pista rose powder
- 3 tbsp desi khand
- 2 tbsp pista unsalted
- 2 tbsp dry rose petals
For making milk powder mixture
- 3 tbsp milk powder
- 1 tbsp corn flour
Other ingredients
- 1 litre full-fat milk
- ½ tsp cardamom powder
- 1 tsp rose water
- 1 pinch citric acid
- 1 drop food grade liquid green colour (optional)
- 2 tbsp almonds for garnishing
- 1 tbsp pista for garnishing
- 1 tbsp dry rose petals
Instructions
- Add toned milk (1 litre/4cups) to a heavy bottom pan or pot on medium heat. Keep 1/4 cup of milk separate in a bowl from this.
- Once the milk is boiled, set the flame to the lowest setting. Stir the simmered milk every 8-10 minutes.
- Meanwhile add some nuts to a bowl of boiling water and leave them for 10-15 minutes. I have used pista and almonds here, you can also use other nuts like cashews, raisins etc.
- Now in a grinder jar add khand and pista and grind them into a powder form. Keep it aside.
- Add milk powder and corn flour in the milk separated and mix to form a lumps free mixture, keep it aside.
- Keep doing this process till the milk reduces to 1/2 of its quantity. It will take around 20-25 minutes.
- Once it reaches this stage, add ground mixture of khand, rose petals, and pista. Also mixture of milk powder and corn flour and then cardamom powder. Mix well and cook it further for 2-3 minutes till the milk becomes little more thicker.
- Now, add 1 pinch of citric acid and mix well. After a minute or two, it becomes slightly grainy in texture.
- Cook this further 2-3 minutes or for a thicker consistency 5-7 minutes.
- Add rose water, mix well and switch off the flame. Now let it cool slightly and then add 1 drop of green colour(it is totally optional) and mix well.
- Transfer the rose pista rabdi in a ceramic bowl and chill the rabri in the refrigerator. It becomes more thicker when cool down completely. Garnish with some blanched nuts and serve.
- You can serve rabdi either chilled or warm.
Video
Notes
1. Once the milk is boiled, simmer it till it reduces to its 1/3 quantity.
2. Stirring in between is very important to prevent any sticking at the bottom.
3. Like rose pista flavour, you can add any flavour of your choice to give the rabdi a unique taste.
4. For a more rich and creamy texture, use full-fat milk but keep in mind that it will also increase the calories.
2. Stirring in between is very important to prevent any sticking at the bottom.
3. Like rose pista flavour, you can add any flavour of your choice to give the rabdi a unique taste.
4. For a more rich and creamy texture, use full-fat milk but keep in mind that it will also increase the calories.