Disclaimer: I did not make those jalebis. Those are store bought. But the rabdi is homemade. Happy Holi everyone. Holi is a festival of colors celebrated all across India. It also marks the onset of spring.
Playing along with the midweek hecticness, this is going to be my shortest or quickest post I believe. Juggling through thousand things that usually comprises a working mom’s life; I really did not think I would get time to make anything special for Holi. However, I managed (Yayy!!) and thus the post.
Honestly, I never did play a great deal of Holi anytime growing up. And I have never been 420 friendly or cannabis friendly or marijuana friendly or BHAANG friendly. Yes, Holi is just another excuse to get blazed for some. For me, it was all about getting another kind of high, yes, the sugar high. Holi is a festival that is also associated with tons of sweet treats. In my home state, Jalebis or Jilipis (as we Bongs call it), Ladoos, Lavang Latikas, Goja, Khirer chop are some of the most popular ones. I am sorry; I am not even trying to translate these names. The essence of these heavenly treats would be totally lost in translation.
The Rabdi-Jalebi combo is more from the north of the country and is most definitely a match made in heaven. But the real reason why I chose to make Rabdi was downright convenience. I took about half a gallon of milk and let it cook over a slow flame close to 2 hours. A random stir now and then and removing some of that layer of cream on the top is all I could manage. And I had this super delicious reduced milk fudgy dessert.
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Rabdi Recipe / Rabri Recipe
- Prep Time: 5
- Cook Time: 120
- Total Time: 125
- Yield: 4
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Pin RecipeDescription
Try out this Rabdi Recipe at home. A delicious reduced milk fudgy treat which is traditionally eaten during special festivals and occasions in India.
Ingredients
- Milk – 1 Gallon
- Blanched Almonds – 2 tbsp, slivered
- Pistachios – 2 tbsp, broken
- Saffron – ½ tsp
- Cardamom powder – 2 tsp
- Sugar – 1 cup
Instructions
- Boil the milk over a low flame and let it come to a simmer. That way you do not have to constantly monitor it.
- Keep removing the thin film of cream on top and set it aside.
- After the milk reduces to half (after about 90 mins), add the sugar and constantly stir.
- Keep cooking it over low flame for another 30 mins. By this time the milk would have reduced to a quarter of its original amount.
- Add the cream that you skimmed off the top before and scrape off the cream from the sides.
- Remove from the stove and let it cool.
- Top with the nuts and saffron and serve.
Nutrition
- Serving Size: 4
- Calories: 733
- Sugar: 100
- Sodium: 460
- Fat: 23
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 99
- Protein: 34
- Cholesterol: 78
Keywords: Rabdi Recipe, Rabri Recipe