Well, poha deems to be the best combination with jalebi for Indorees but rabdi is a “Match Made in Heaven.” Even though it is not unique and has only simple ingredients, still rabdi is everyone’s favorite especially Lord Krishna otherwise it wouldn’t have been included in Chappan Bhog offered to him.
Moreover, there is even an entire village in Kolkata where people enjoy rabdi every day but majorly, it’s a source of survival for the villagers. Then rabri gram now Gangpur, a village in Hooghly, Kolkata has rabdi shops in every hook and nook.
And not just Kolkata, streets of Varanasi are popular for lassi topped with rabdi served in earthen cups. There are lots of variations available right from the laccha to jaggery rabdi for foodies at every corner of India.
We have collected the best types of rabdi recipes that will make your summers cool and refreshing. Have a look
Gur Or Jaggery Rabdi
You might not want to mess with the traditional recipe but this one is worth trying. Here’s the full recipe:
via: youtube
Ingredients:
- Jaggery- 250 gram
- Milk- 1 liter
- Cardamom powder- half tablespoon
- Crushed ginger- 5- gram
Also Read: Delicioso!!! Fried Milk Could Be Your Next Sweet Obsession
Instructions:
- Boil the milk in a large saucepan
- Add crumbled jaggery, ginger, and cardamom to the milk
- Simmer the milk on slow flame and stir continuously
- Turn off the flame once the milk reached to desired consistency
- Garnish with pistachios and enjoy hot
Lacchedar Rabdi
This creamy dessert is popular in the Northern parts of India and served in kulhads but can be easily prepared at home. Follow these instructions and enjoy lacchedar rabdi at home.
via: patrika
Ingredients:
- Milk- 2 liters
- Sugar- 3 tbsp
- Khoya- 1/4 cup
- Cardamom powder- half tablespoon
- Dry fruits- almonds and pistachios
- Saffron- 1 tbsp
Instructions:
- Get a pan with heavy bottom like kadhai for boiling the milk. Although you can even use a regular saucepan kadhai will be more helpful as milk will get thicken quickly.
- Transfer 2 liters of milk to the kadhai and let it boil. Keep stirring the milk or else it will stick to the bottom of the pan
- Once the milk starts getting thick, add khoya and Kesar
- Let the milk simmer until only it reduced to 250 ml
- Now add cardamom powder and sugar
- Stir it properly and turn off the flame once the sugar is completely dissolved
- Make sure malai doesn’t remain on the edges of the kadhai. Keep scraping the malai throughout the process of boiling and mix to the rabdi
- Add sliced dry fruits and serve lacchedar rabdi hot
Coconut Rabdi
Coconut will enhance the creaminess and flavor of rabri so it’s a must-try variation. Here’s the process.
via: cookpad
Ingredients:
- Milk- 1 liter
- Grated coconut- one and a half cup
- Cardamom- 4-5 buds
- Sugar- one and a half tablespoon
- Dry fruits
- Saffron
Start the process, as usual, add sugar and coconut once milk is reduced to half. Turn off the flame and add the remaining ingredients. You can either enjoy it hot or eat once it completely cools down.
You can be more experimental with this simple delight. Add rose water, sevai, or chopped fruits to give a different twist to rabdi. So, which one are you trying this holi?