Gulkand Rabri
Servings - 2
INGREDIENTS
Milk - 2 litre
Sugar - 35 grams
Gulkand paste - 2 tablespoons
Rose essence - 1 tablespoon
PREPARATION
1. Heat 2 litre milk in a heavy skillet. Bring it to a boil.
2. When it starts boiling, reduce the heat and let it simmer for 15-20 minutes till it is reduced to half the quantity. Keep scraping from the sides and stir well.
3. Now, add 35 grams sugar, 2 tablespoons gulkand paste and mix it well.
4. Keep stirring and scraping from the sides till it starts thickening.
5. Now, Remove from heat, add 1 tablespoon rose essence and mix well.
6. Cool before serve.
7. Garnish with crushed pistachios.
8. Serve and enjoy.
Rabri
Servings - 2 - 3
INGREDIENTS
Milk - 1.5 litres
Sugar - 100 grams
Saffron - 1/2 teaspoon
Cardamom powder - 1 teaspoon
Corn flour - 1 teaspoon
Milk - 50 milliliters
Milk masala powder - 2 teaspoons
Almonds - for garnishing
PREPARATION
1. Heat 1.5 litres of milk in a heavy skillet. Bring it to a boil.
2. Add 100 grams sugar, 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix well.
3. When you see the cream floating on top, then with a spatula, gently move the cream layer.
4. Bring it towards the side of the skillet and stick it it the skillet.
5. In a bowl, add 1 teaspoon corn flour, 50 milliliters milk and mix it well. Add this into the milk and mix well.
6. Add 2 teaspoons milk masala powder and mix well.
7. The process of collecting the cream layer has to be done many times. Continuous simmering of the milk will bro=ing the cream on top and you have to bring and stick it to the sides.
8. When the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the heat. This process will take about 1 to 1 1/2 hour on low heat initially.
9. Transfer the thickened milk into a bowl. Scrape off the entire cream layer and put it in the bowl also.
10. Stir gently. Cool before serve.
11. Garnish with almonds.
12. Serve.
