Ingredients:
Full Cream Milk - 2 Liter
Custard apple - 3 Big
Sugar - 1 Cup
Method:
1) In a heavy bottom broad pan (I prefer wok) boil milk.
2) Once milk start boiling reduce flame and put perforated frying spoon in it. Frying spoon gives nice texture to rabdi.
3) When cream forms on milk put it on side rim of pan.
4) Repeat this procedure till milk reduces to 1/3 of the quantity. It normally takes 1.5 hrs.
5) Meanwhile deseed custard apple and collect the pulp.
6) Add sugar in milk and let it boil for another 10 -15 min.
7) Switch off stove and add custard apple pulp mix well.
8) Let it cool and then serve. Rabdi tastes better next day, wait if you can:)
You can add cashew nuts/almonds if you like. I prefer the pure custard apple flavor.
2) Once milk start boiling reduce flame and put perforated frying spoon in it. Frying spoon gives nice texture to rabdi.
3) When cream forms on milk put it on side rim of pan.
4) Repeat this procedure till milk reduces to 1/3 of the quantity. It normally takes 1.5 hrs.
5) Meanwhile deseed custard apple and collect the pulp.
6) Add sugar in milk and let it boil for another 10 -15 min.
7) Switch off stove and add custard apple pulp mix well.
8) Let it cool and then serve. Rabdi tastes better next day, wait if you can:)
You can add cashew nuts/almonds if you like. I prefer the pure custard apple flavor.
 |
| Sitafal Rabdi |
No comments:
Post a Comment