RABDI

By : Saroj Kering
Ingredients:
2 litres full cream milk
1/2 cup sugar
10-12 cardamoms peeled
15-20 strands saffron
10 almonds
10 pistachios skinned






Method
Fresh grind cardamom to rough powder
Soak saffron in 2 tbsp. hot milk.
Rub with pestle till dissolved.
Chop almonds and pistachios into thin slivers.
Pour milk in a large heavy saucepan.
Put to boil on high. Continue boiling till half quantity is left.
Keep skimming off the top cream every now and then.
Collect and keep aside in a separate container.
Add sugar, stir till dissolved.
Add all other ingredients, including saved top cream.
Stir, take off fire.
Cool to room temperature.
Refrigerate till well chilled.
Serve in individual bowls made of glass, ceramic or earthenware.

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SITAPHAL RABDI

SIFY FOOD
Ingredients1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
Courtesy : Saroj Kering

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