Rabdi/Rabri

Rabri is famous sweet of north India. It takes 2 hrs to prepare rabri.

Ingredients :

Whole milk - 1 Liter (4 1/4 Cup)

Sugar - 1/2 Cup

Cashew nuts - 8

Blanched almonds - 8

Cardamom powder - 1/4 Tsp

Method:

1) In a heavy bottom broad pan (I prefer wok) boil milk.
Tip: Always use whole milk preferably organic milk for rabri. In India prefer buffalo milk.

2) Once milk start boiling reduce flame and put perforated frying spoon in it.
    You can use any spoon but 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) Add sugar, cashew nuts, almonds and cardamom powder, mix well. You can add saffron if you like.

6) Let the milk on stove for another 30 mins and then switch off stove.

7) Let it cool for 2 hrs and then serve.

Gulab Jamun With Milk Powder

Preparation Time - 10 Min                     Cooking Time - 20 Min                   Serves - 5

Ingredients :

Milk Powder - 1 Cup

All purpose flour (Maida)  - 1 1/2 Tsp

Rava (Fine Suji) - 1 1/2 Tsp

Ghee - 1 Tsp

Curd/Dahi - 1 Tsp

Milk - 2 Tsp

Baking Powder  - 1/4  Tsp

Oil - To deep fry

Sugar - 1 Cup

Lemon Juice - 1/2 Tsp

Method : 

1) In a pan mix 1 cup sugar and 1 cup water and let it boil for 7-8 mins.

2) Add lemon juice in it and keep this sugar syrup aside.

3) In a bowl, mix milk powder, maida and baking powder together. Add ghee and curd in it and crumble   softly to make khoya like texture.

4) Soak rava in water for 5 min. Remove excess water and add rava in above dough ingredients and mix well. Add 1-2 tsp of milk to make the dough.

5) Cover it with wet cloth and keep for 5-10 mins.

6) Make marble size jamun and deep fry in oil till brown in color. Always fry jamun on very low flame.
   The oil temp is very important. While frying do not touch the jamun; just rotate a spoon in oil slowly.

7) Add this fried jamun in sugar syrap. Serve Hot.