Instant Rabdi

Desert Marathon Day 3:

I just realized that the advantage of having a food blogger in the house is the entire family ends up having a huge variety of food on a regular basis and obviously no one’s complaining! Specially now as I am on a desert making spree, father in law and husband are enjoying it to glory as both of them have a sweet tooth.  

I have never seen cooking as tiresome or energy consuming as I care a lot doing it for loved ones as often as I can. I also have a plan of taking food orders from people soon for stuff like laddus, cakes,etc., it all depends on the amount of time I can dedicate to all of it.

If you are a regular reader of my blog, you must have noticed that all of my recipes are quick, easy and simple to make. In today’s fast paced world, nobody wants to sweat it out for hours in the kitchen. All one wants is to cook some quick meals and get out! The instant rabdi recipe that I am sharing is faster and easier than the original, elaborate and time consuming version.

Ingredients:

Milk ½ litre

Condensed milk 2/3 cup

Fresh bread slices 3

Sugar 3 tbsp

Green Cardamom powder(elaichi) ¼ tsp

Saffron strands

Chopped almonds or Pistachios for garnishing

Cooking Process:

1: Remove the crusts of the bread and blend in a food processor.

2: Boil the milk and add the bread crumbs, condensed milk and sugar and stir continuously on high flame for about 8-10 minutes until the mixture thickens.

3: Switch off the flame and add the green cardamom powder and saffron that’s been added in a little warm milk.

4: Garnish with chopped almonds or pistachios and refrigerate for 2-3 hours and serve chilled.

Tips:

Before serving if you find the rabdi a little too thick, just add a dash of milk to loosen it a bit till you find the desired consistency.

Follow my page on facebook:  www.facebook.com/aarti.david