Ingredients:
- Milk - 2 cups
- Paneer - 1/2 cup (grated/crumbled)
- Mawa(optional) - 2tbsp (grated/crumbled)
- Condensed Milk or Milk powder - 1/4 cup
- Sugar - 2 tbsp
- Elachi powder - 1/2 tsp
Method:
- Keep a wide bottomed pan on the stove, add 2 cups of milk and let it boil.
- Once the milk starts boiling, keep the stove on low flame, then add grated paneer, mawa, condensed milk & sugar to it. Stir at regular intervals till the milk thickens. It takes only few minutes.
- Do not evaporate the milk completely, otherwise it becomes too thick once it is cooled. Add cardamom powder and take it in to a serving bowl. Serve hot/chilled. Can be garnished with dry fruits and saffron strands.
Note:
- On refrigerating Rabdi becomes thick so don't evaporate the milk completely while preparing.
- Can add more milk to make it as a kheer.
- Tastes best if consumed on the same day.
I would love to see your comments on this recipe, and if you have any ideas or suggestions to make it better - or any doubts - please feel free to mention them in the comments box below. I will definitely do my best to help!
Keep Watching .........Keep Cooking
Have a great day........ Bye......
- Vydehi
Comments
Post a Comment