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Punjabi Rabri Or How To Make Punjabi Rabdi
Tarla Dalal
06 December, 2024
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Table of Content
When prepared in large quantities, rabdi can take some time to cook though it is worth all the effort.
Rabdi can be eaten hot of chilled. Using full fat milk for rabadi gives the rabdi a lovely texture and flavour.
Tags
Preparation Time
2 Mins
Cooking Time
30 Mins
Total Time
32 Mins
Makes
4 servings
Ingredients
Main Ingredients
2 ltrs milk
1 cup (400 gms) condensed milk
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
a pinch nutmeg (jaiphal) powder
2 tbsp slivered pistachios
Method
- Use a non-stick pan it prevents the milk from sticking and burning.
- Heat the milk in a broad pan and keep stirring on low flame till it is reduced to half. Keep scraping the sides and bottom of the pan to prevent burning.
- Add the condensed milk and sugar and simmer for 10 minutes.
- Add the cardamom powder, nutmeg powder and pistachios and mix well.
- Serve hot or chilled.
Punjabi Rabri Or How To Make Punjabi Rabdi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 960 cal |
| Protein | 28.6 g |
| Carbohydrates | 92.1 g |
| Fiber | 0.1 g |
| Fat | 41.5 g |
| Cholesterol | 80 mg |
| Sodium | 196.6 mg |
Click here to view Calories for Punjabi Rabri Or How To Make Punjabi Rabdi
The Nutrient info is complete
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