NITU DIDI SPECIAL RABRI (3 VERSIONS)

Navratri is here and so to celebrate it i am sharing my versitile rabri recipe with all of you!! It can be made low calorie, quickly and with a “twist” to it. I have a fusion of recipes to choose your requirements so  i will take you through them easily. The normal rabri recipe is simply the reduction of full fat milk till its about one third its amount. Sugar is added and flavoring such as saffron and cardamom. Its time consuming and tedious. I have created a few variations  in this typical recipe which requires soo much time. There are short cuts!!! You can make it low calorie and you can also flavor it differently…. Ready to try out my variations???? Do try adding some
TYPICAL RABRI
1 litre of ful fat milk
sugar to taste or condensed milk to sweeten it
a pinch of Nitu Didi cadamom and pure spanish saffron
METHOD:
put the milk in a thick bottomed pot and put it to boil till it reduces in half its quantity or even more. Please note: milk tends to burn..you need a good quality pot and need to be in the kitchen to keep on stirring it. Nitu Didi tip: if you leave the spoon in the pot it helps the milk from spilling over while it reduces. Please add the saffron half way with the cardamom powder. Sugar or condensed milk is to be added at the end. If you add it in the beginning you will need more quanitity of sugar. Please remember as it cools in the fridge it tends to loose some sweetness. Nitu Didi tip : do keep on scraping the edges of the pot to get all the cream”malai”
VARIATION NUMBER ONE : WHITE CHOCOLATE RABRI
instead of sugar, you can add white chocolate to sweeten the rabri. It gives an amazing flavour and also some grated nutmeg.
VARIATION NUMBER TWO: LOW CALORIE RABRI
2 litres of non fat milk
2 slices of white bread, ends removed
1 tablespoon of custard powder
artificial sweetener or sugar (depends on your needs) to taste
a good pinch of Nitu Didi ground cardamom powder and pure spanish saffron
METHOD:
Soak the bread slices in a bit of hot milk . Mix the custard powder with a little room temperature milk.
Put the non fat milk to boil till it reduces into half . Keep on scraping the edges of the pan to get whatever cream (!!!) you can out of it. Half way you can add the cardamom and saffron and continue boiling. Add the soaked bread and continue to boil till the milk is reduced to less than half. Add the custard powder and let it thicken further.  Sweeten it with either artificial sweetener or sugar or you can even use half half. Pour into a dish and decorate with chopped nuts.
VARIATION THREE : MAWA TYPE RABRI
2 litres of whole fat, semi skimmed or skimmed milk
6 tablespoons of milk powder (full fat or skimmed)
2 slices of bread, sides rmoved and cut into small pieces
Sugar or condensed milk to taste (can also use sweetener)
a good pinch of Nitu Didi cardamom powder, pure spanish saffron and powdered nutmeg
METHOD:
make a dough with the milk powder using a bit of liquid milk and keep aside. Soak the bread in some hot milk. Put the remaining milk to boil till it reduces in half and then add the cardamom and the saffron. Crumble the milk powder dough and add it to the boiling milk with the soaked bread. Reduce a little more and then add the sugar or sweetener or condensed milk. Cool and lastly add in the nutmeg powder. Serve chilled.
I hope you enjoyed and will try out some of these variations 🙂

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This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Fusion, Gluten Free, Indian Restaurant Dishes, Saffron, Typical Sindhi Dishes and tagged , , . Bookmark the permalink.

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