The real rabbi is just milk that is brought to a boil, then boil until almost all the water has evaporated and the mass becomes thick and creamy. Mix it with sugar, nuts (e.g. almonds or pistachios), as well as flavorings. Rabdi is already himself dessert in itself. But it is also used to make others Indian desserts.
Rabdi – incredibly tasty if served as a sauce with grilled, stewed or boiled fruit – try it with pineapples, apples, pears, mangoes, peaches and nectarines. If you freeze it, you get kulfi (Indian ice cream). To make a kulfi with any taste, first use recipe “Traditional thick milk pudding.” Its preparation takes longer, but it is more authentic. Then select any of the tastes. Freeze, as stated in the recipe, and get quick and easy indian ice cream. This option is shoes with a greenish tint is one of the most popular. Ground pistachios add to give the ice cream a finished flavor, and sliced – for a heterogeneous consistency.
The photodishes: Neelam Batra Time: 1 hour. 5 minutes. plus freeze time Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 liters milk
- 1/4 Art. sugar, or to taste
- 1/2 tsp ground green cardamom seeds
- 1/4 Art. ground pistachios
- 1-2 drops of green food coloring (optional)
- 1/4 Art. coarsely blanched pistachios
Recipes with similar ingredients: milk, cardamom, pistachios
Recipe preparation:
- To make a pudding: Pour milk into a large heavy wok or pan and bring to a boil over high heat. Continue to simmer for 2–3 minutes. Reduce the fire to moderately weak and cook, stirring often and collecting sticky thickened milk from the edges and bottom of the wok, until the milk admits less than 3/4, approximately 45 min. You should have about 2 left Art. concentrated milk. (There must be several lumps.)
- Stir in sugar, cardamom seeds, ground pistachios and food dye (if used) and cook, stirring, until sugar dissolve, 5-7 minutes, during this the pudding will become more liquid, and then thickens again.
- Put the mixture in traditional cones for kulfi or Disposable plastic cups for soufflé with a volume of 150 ml. Cover and put in the freezer until completely frozen, at least than 4 hours
- To feed, dip each pan into hot water for about 10 sec., Draw a knife along the inner edge of the mold and immediately transfer to a dessert plate. Serve whole or chop in smaller pieces, sprinkle with chopped pistachios and serve.
