April 3, 2014

APPLE RABDI (Evaporated milk with apple Pudding)

Apple Rabdi

Full Fat Milk - 1.5 litres
Cardamom - 7 pieces
Saffron - 2 pinch
Apple - 2.5 medium
Sugar - 3/4 cup

Heat milk in a saucepan and wait till it boils. Add cardamom and saffron. Then simmer and keep stirring in between till the milk is reduced to half or less than the quantity. Keep scraping the sides of the pan as cream/malai sticks to it. It took me almost 1 hour and 15 mins to reach to the thickness desired.

Meanwhile, grate the apple with a grater. I would suggest doing this while the milk is boiling or when you are ready to make apple sugar mix as apple tends to darken if grated earlier. In another non-stick pan, add in the sugar and grated apple and cook till the sides of the pan starts leaving and you literally get a big ball form.

Add this apple mixture to the reduced milk and cook for 5 mins more. Once cooled, pour to small mud glasses or to any glass. Garnish with pista slices, saffron. It tastes best when chilled :)

Neetz ;)

1 comment:

Lifewithspices said...

yummy rabdi n the clay pots r cute


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