Shahi Rabdi
Makes 6 portions. Nutrition info provided for 1 portion.
Ingredients
- 2.6 litres milk (2% milk fat)
- 200 grams paneer (cottage cheese) See recipe here: https://www.oneteaspoonoil.com/2021/07/27/homemade-paneer/
- ½ tsp green cardamom powder (choti elaichi powder)
- 3 tbsp Splenda / Sugar Replacement / Sugar
- 2 tbsp finely chopped mixed nuts (almonds, walnuts and pistachios)
Instructions
- Put half the milk (1.3 litres) in a glass caserole and heat in microwave on high for 11 minutes
- Place a wok/kadai on a burner
- Add 2 tablespoons of water
- Once the water starts sizzling add the 1.3 litres of boiled milk to the kadai
- Note - Using this method, we can cook on high flame without the milk overflowing AND it will thicken fast
- Don't add the milk directly to the kadai as you can burn your hands with the steam since both the kadai and the milk are hot
- First add a small amount of milk to the kadai then add the remaining milk all together
- Let it boil
- Boil the remaining 1.3 litres of milk in the microwave and add to the kadai
- Keep the flame on high
- Note - Even when it starts boiling, it will not overflow, this is because we added boiled milk to an already hot kadai, but do keep stirring in between
- Allow milk to thicken
- Cook the milk for 1 hour on high flame
- Now add 1/2 tsp Cardamom Powder
- Add 3 tablespoons of Splenda. You can add sugar instead if you prefer
- Mix well
- Add 200gms crushed paneer. I am using homemade paneer made with 1.3 litres milk, you can use store bought paneer as well. (You can find the recipe for homemade paneer here: https://www.oneteaspoonoil.com/2021/07/27/homemade-paneer/)
- We will now cook the paneer on high flame for about 25-30 minutes
- Keep stirring in between and scraping the sides
- Once it has considerably thickened take off burner and allow it to cool down. Once it cools it will thicken even more.
- Once it cools down, grind in blender.
- Garnish with finely chopped dry fruits.
- Once we have garnished we will place in the fridge, you can serve this cold or hot.
- Rabdi is ready! You can serve this as is or with gulab jamun or hot jalebis.
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