Rabri Cream Or How To Make Rabdi Cream
by Tarla Dalal
Added to 193 cookbooks
This recipe has been viewed 30218 times
This is used for garnishing various Bengali desserts.
Method- Heat the milk on a medium flame in a broad non-stick pan, stirring continuously.
- When the milk boils, add the sugar and keep stirring continuously on a medium flame till it reduces to about 1 cup.
- Pour onto a flat plate and chill for about 20 minutes.
- Add the chenna to it and blend in a food processor.
- Pour again onto the flat plate and chill till it is semi-set.
- Use as required.
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Nutrient values (Abbrv) per tbsp
| Energy | 99 cal |
| Protein | 3.4 g |
| Carbohydrates | 6 g |
| Fiber | 0 g |
| Fat | 5.1 g |
| Cholesterol | 11.4 mg |
| Sodium | 13.6 mg |
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