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Thursday, January 23, 2014

Makhana Rabdi

Rabdi or Rabri is a milk based sweet dish originating from the indian subcontinent,  made by boiling milk on low heat until it becomes thick and creamy in texture. The colour turns to off white. It is a classic luscious north Indian dessert. 

For rabdi, always ensure you use a thick bottomed pan to avoid burning the milk.

For sweetness we can add sugar, honey jaggery. Flavored with cardamom along with chopped nuts. 
We can make rabdi with fruits like orange, mango, pineapple etc. Here I have use roasted makhana powder for my rabdi which gives it a nice crunchy texture.
Also add some roasted milk powder for sweetness.

Makhana is also known as fox nut, lotus seeds, gorgon nuts or phool makhana. These seeds are often used in quite a few indian sweets like kheer and burfi and some savories like makhana aloo, makhana kaju etc. We can also use in fasting days.
Roasted makhana is good and healthy option for tea time snacks.
Honey - 
Honey is a sweet, thick golden liquid made by honeybees. It has been known to have antimicrobial property as well as wound healing properties.


Full cream milk 1 liter
Milk powder 1 tbsp
Makhana 1 cup 
Chopped pistachio 1 tbsp
Chironji 2 tbsp
Desi ghee 1tbsp
Desi khand/ bura 1 tbsp
Rose petal for garnishing
Saffron thread 1 tbsp 

Recipe Procedure:-
Put the milk in a heavy bottomed pan and place on gas stove on high flame,  after a boil lower the gas.
Soak the saffron in 2 tbsp warm milk.
Heat 1 tbsp ghee in a pan roast the makhana and grimed into fine powder, in the same pan add 1 tbsp Ghee and roast the minl powder on slow heat until  it release the aroma.
Switch of the gas add milk powder and makhana powder to the boiling milk mix it very well, make sure there is no lumps.
Cook until the mixture gets thickened add chopped pistachio and saffron . mix and transfer the rabdi in serving bowl, keep in fridge.
Before serving garnish with some pistachio, chironji and rose petal.

Here I have used milk powder but you can skip the milk powder.
For sweetness I have used desi khand but you can use normal sugar or jaggary.
you can add more dry fruits.


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