08/08/2022
✅A step-by-step procedure♨
Rinse or grease a wide heavy bottom pot. Pour milk and bring it to a boil on a medium flame. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. A wide pot quickens the process of condensing the milk.
While the milk heats up, bring 1 to 2 cups of water to a boil. Switch off the stove and add nuts. Leave them in the water for 10 minutes.
Later rinse them and peel the skin. Chop them to desired sizes.
When the milk turns hot, transfer 2 to 3 tablespoons hot milk to a small bowl. Add saffron to it and soak. You can also add it directly to the pot of milk later.
Keep checking the milk. Every time a layer of cream forms, gently move it towards the sides of the pot.
Stick it to the sides of the pot.
Stir the milk at the bottom to prevent the fats getting scorched. This 2- step process of sticking the layers of cream to the sides of the pot and then stirring milk at the bottom should continue till the milk reduces to half the original quantity.
After simmering the milk for about 30 minutes, 6 cups of milk reduced to 3 cups. The timing may vary depending on the kind of utensil used and the stove or the intensity of heat.
Add sugar. You can add as little or more as you want.
Then add saffron soaked milk, cardamom powder and rose water (optional).
Begin to scrape the sides with the help of a wooden spoon. If the cream has dried up, pour some hot milk (from the pot) over the cream so it softens and comes off quickly.
Continue to simmer stirring until the milk reduces to 1/3 of the original quantity or until it thickens a bit more. At this stage you can also see the color of the milk changes and a nice aroma begins to waft.
Add nuts and turn off the heat.
Chill the Rabri and then garnish with nuts. Serve with malpua, gulab jamun or jalebi.
You can rest Rabri in clay pots for a few hours for a unique desi flavour.
