Rabdi is a traditional dessert from the north India. It is made by simmering milk, collecting the thick cream, reducing the milk, and sweetening it. Cardamom and nuts are added for flavor. When kesar (saffron) is added, wecall it as kesar rabdi. Though it can be had warm, it tastes great when chilled. It is divine and can also be served with other desserts as a combination, like with gulab jamun. Rabdi is a favorite in our home and guess for many people too. Here is the traditional way of making it.
I made a small twist in the way I served it, and its always a super hit. I served as a dessert pani puri. It doesn't take too much effort, but the experience is divine and fun. Instead of serving in a bowl, I served in a different way. Only, the bowl was edible too. I used the golgappa puri as bowl. Just poke a hole and add the rabdi, top with extra nuts and enjoy. Trust me, everyone will gather around the table just like for regular pani puri in no time.
Diwali is around the corner and this is a great way to serve in a feast. It would add to the joy and experience making it a more memorable Diwali when you serve this dessert pani puri. This would be a fun way to serve traditional dessert as veryone would love panipuri.To make it more delicious add tiny bits of kalakhand or doodh peda and pour the rabdi and top with extra nuts.
When talking about traditional Diwali sweets, we make Okkarai and Whole Wheat Halwa as part of our tradition for every Deepavali aka Diwali. These are our favorites and take sometime to make them and hence require a little planning. On the otherhand, Almond Ricotta Fudge/Badam Ricotta Cheese Burfi and Ma Ladoo are quick sweets that can be made in under 30 minutes to make, share, and enjoy on the occasion of Diwali. We start the Deepavali day with Deepavali Marundhu and here is a quick version of Deepavali Lehyam too! This helps in keeping up our tummy health when we indulge in festive feasts, sweets, and snacks.
I am linking this to Blogging Marathon, Happiness is Homemade and Sundays on Silverado.
Ingredients
Serves 4 to 8
Takes about an hour (cooking time)
Serves 4 to 8
Takes about an hour (cooking time)
Milk - 4 cups
Sugar - 4 tbsp
Cardamom powder- 1/4 tsp
Saffron / kesar - a generous pinch
Milk - 1 tbsp
Pistachios - 2 tbsp, sliced
Ghee - 1-2 tsp
Golgappe/panipuri puris
Sugar - 4 tbsp
Cardamom powder- 1/4 tsp
Saffron / kesar - a generous pinch
Milk - 1 tbsp
Pistachios - 2 tbsp, sliced
Ghee - 1-2 tsp
Golgappe/panipuri puris
Method
In a heavy -bottomed pan, add ghee to milk (this helps to prevent scorching at the bottom). Heat on a
low - medium flame and simmer, stirring to prevent the milk scorching.
When a thick layer of cream forms, push the thick cream towards the edge of the pan, and smear it on the edge of the pan. Continue to add the cream to the sides till milk reduces to 1/3 the quantity. Make sure to check now and the by stirring, but at the same time, if stirred too often, thick cream layer may not form.
Soak the saffron in 1 tbsp milk.
Gently scrape the thick cream on the edge of the pan and add it to the reduced milk.
Add sugar, saffron and cardamom powder and continue to simmer for a couple more minutes.
Transfer to a bowl, add nuts and refrigerate. Serve chilled or at room temperature.
To serve as dessert pani puri: Poke a small hole in the golgappa puri, add rabdi as much as wanted, top with extra nuts and enjoy.
Srivalli says
This is totally so sinful and must have tasted so good Radha...what a delicious way to serve the rabdi...excellent!
vaishali sabnani says
Wow ! This is one if my favourite desserts ! I love to serve this for parties ! Mine has a slight twist , I add sweet boondi and rabri both .
I bet it is one of the best ways to serve rabri !
Harini R says
wow wow wow! What a fantastic way to enjoy rabdi. Loving it.
Suma Gandlur says
This is such a delicious way to serve rabri. Rabdi is a favorite at home and in fact I too had made this for Diwali. 🙂