EK MITHA SA LAMHA!
Traditional Rabdi Kheer is a luscious dessert that is often enjoyed for special occasions and holidays. And it is easy to see why this treat deserves to be served at nearly every celebration!
SEEMS LIKE THIS RABDI KHEER WILL MAKE YOU DROOL!
Peshawari Rabdi Kheer is an Authentic Rice Milk Dessert. A traditional creamy milk dessert recipe prepared with thick milk, rice, sugar & dry fruits. It is basically a fusion of 2 classic Indian recipes with the authentic kheer mixed with thick and creamy sweetened milk or also known as rabdi. It is a popular dessert recipe, particularly from North India and Pakistani cities, and is typically prepared during the Iftar or any auspicious occasions.
Kheer recipes are such versatile dessert recipes and have evolved a long way with many variations to them. The most common way is to prepare or cook rice with thick milk and serve it either hot or chilled. But this simple recipe can be extended and experimented with so many other ingredients and one such fusion recipe is rabri kheer recipe known for its creamy and rich texture.
Rabdi, also called rabri, is a classic North Indian treat that is rich, creamy, and perfectly sweet. To make rabri recipe, milk is cooked until it reduces to a thick pudding-like consistency, then is flavored with cardamoms, saffron, and your favorite nuts and dried fruits.
Rabri Kheer features creamy layers of clotted cream (malai), crunchy nuts in a deliciously thick condensed milk. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful.
Start to finish you need a bit over an hour to prepare – but it is made in just one pot. Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. But any thick-bottom deep pan with a larger surface area will do the seconds.
This is a luscious dessert that often enjoyed for special occasions and holidays. And it is easy to see why this treat deserves to be served at nearly every celebration!
Rabri features creamy layers of clotted cream (malai), crunchy nuts in a deliciously thick condensed milk. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful.
To make this rabri recipe does take a bit of time; however, the steps are quite simple. Start to finish you need a bit over an hour to prepare – but it is made in just one pot. Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. But any thick-bottom deep pan with a larger surface area will do the trick!
Whole milk is simmered low and slow until it becomes a slightly-thick sweetened condensed milk, which is the base layer of the dish. As the milk cooks and cream forms on top, this cream is collected on the side of the pot to form layers of thicker clotted cream.
Ingredients for Peshawari Rabdi Kheer
Steps for Peshawari Rabdi Kheer
Peshawari Rabdi Kheer
Ingredients
1 litre Full Fat Milk
1 cup Basmati Rice
2 cups Water
3 to 4 Green Cardamoms
4 piece Rusk Toast
1 cup Milk
3/4th cup Sugar
Dry Fruits
Steps
Take half cup basmati rice i.e. 120 grams, wash it and soak for half an hour. Basmati rice will give a nice aroma to the kheer.
After soaking for half an hour, drain the water from the rice. Heat a vessel add the soaked rice and half litre i.e. 2 cups of water to the rice, mix it and let it boil. Cook the rice for 12-14 minutes till it becomes soft, keep stirring in between.
By the time the rice is being cooked heat 1 litre of milk in a heavy bottom wide pan or wok. Add 3-4 cardamoms and let it come to a boil on low to medium flame.
Check the rice when it turns soft, little water should remain in the rice, then off the flame and keep it aside to cool down.
Let the milk boil on low flame, when the rice is cool down grind it into a fine paste. Then add this rice paste to the boiling milk and stir well.
Now let it cook on low flame for 10-12 minutes, keep stirring in between, so that the rice does not stick to the bottom.
Take 3-4 Rusk toast biscuit and grind them by adding a 1 cup of milk into a fine paste. Then add this toast paste to the boiling milk stir well and cook it on low flame for 10-12 minutes.
By adding this toast paste, the taste of the kheer will enhance, turn creamy, thick and will give a nice colour and flavour to the kheer. Cook it on low flame. Keep stirring in between till it thickens.
Take 3/4th cup of sugar i.e. 150 grams add it to the boiling kheer, keep a little sugar from it aside to caramalize it.
Heat a small pan, then add this little sugar in the Pan and let the sugar melt.
When the sugar starts to melt keep it stirring on low flame till it is caramelized into smooth sticky liquid and the color turns brown.
Then pour this caramelized sugar to the boiling Kheer and mix well.
The color of the kheer will change after adding adding this caramelized sugar and do. It will give a nice color to the key.
Then add job chop dry fruits of your choice to the chill. Keep a little dry fruits aside for garnishing. Mix it well and let it cook on low flame for 8-10 minutes.
After 10 minutes check it will turn creamy and thick. Then to check that the rabdi kheer will set when cool down.
Take a spoonful of kheer and drop it into a small saucer or dish.
And after some time when it is cool down, turn the saucer upside down. If it does not drip then the kheer is perfectly cooked. If it drips then cook it for some more minutes then off the flame. You have to set it when it is hot.
Take a serving dish and transfer this kheer into it. Garnish it with chopped dry fruits of your choice and then place it in the refrigerator to cool and set.
The rabdi kheer is served warm or chilled, either as dessert by itself or with other tasty sweet treats.
Try this beloved classic rabri kheer recipe for your next gathering, and be prepared for rave reviews!
Let the soul of sweetness prosper in your Plate!
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Tips *Use the right kind of pan when making sweets like rabdi. The milk is slow simmered which leads to water getting evaporated from it. *To quicken and speed up this process, it is best to use a pan with a larger surface area. This larger surface area helps in the evaporation process. *Stirring and checking the kheer at intervals avoids it from sticking to the bottom of the pan. *Serve rabdi hot or warm or chilled. If not serving hot or warm, let rabdi cool at room temperature. Transfer the cooled rabdi in an air-tight steel container and refrigerate it for a few hours to set.
