Indian food is known for the explosion of different flavours it produces on our palate, as well as the use of different textures and sauces, and desserts are no exception. In addition, multiple spices are used in this cuisine, with saffron having the prominence it deserves.
Rabri is also known as Rabdi and is a dessert from northern India, which in Hindi is called Laccha Rabri. Of the different versions that we have of this type of milk dessert, I must say that there is a great variety of similar ones with different names since each one has its personal seal, for example if ground almonds are used it would be called Basundi.
Basundi is a sweetened thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits. This milk-based dessert is popular in the western part of India, especially in the states of Maharashtra and Gujarat. This dessert is served with jalebi, a kind of small pancakes or gulab jamun, delicious small round and honeyed fritters.
Combining the creaminess of milk with the intensity of almonds, this dessert offers a sweet and comforting experience that you cannot miss. Get ready for a gastronomic journey that will awaken your senses!
You should keep in mind that traditionally this dessert is prepared in a Karahi, a type of pan used in India, with a wide base and a lot of depth, as well as having a very thick base. This shape allows the milk to evaporate and not burn. You don't need to have Karahi at home, just using a pan with similar characteristics will suffice.
The pearly colour of this creamy, cardamom-flavoured dessert, coloured by saffron, is basically whole milk that has been reduced to a quarter of its volume. To make this dessert we will need real whole milk, the kind that lasts about 3 days when fresh. The kind they sell in bags and literally expires in a few days.
Regarding the formation of the cream, some recipes put it on the sides of the pan and let a crust form over time, which they scrape off and put into the dessert to give it a more caramelized texture and flavor.
In my case, I didn't let that wall form on the sides, I was constantly stirring and trying to break up the cream, which eventually melted a little, leaving some parts like a cream that was denser than the rest of the reduction.
In addition to the milk, we will use about 2 liters (after making it, I clarify that I only put 1,700 ml in the container I used). We will also need a large pan, shallow, wide and thick (so that the milk evaporates faster). About 25 saffron filaments and a little sugar that goes at the end.
To give it aroma and flavor, we will use cardamom powder and also freshly ground cardamom seeds (to give it a more intense flavor, the latter is a personal taste) and to accompany it some almonds and pistachios that will also serve as decoration along with colorful flowers.
This dessert consists of boiling milk over medium-low heat, several layers of (malai) cream will form, each time it boils, a thick layer will form which we will stir on the sides.
It is a slow-cooked dessert, which will gradually reduce the amount of liquid, after approximately an hour and a half of cooking, we will obtain a pearly-colored cream due to the saffron filaments that leave the milk tinted, a light yellow will form and we will have a liquid with a somewhat creamy consistency due to all the cream that has formed throughout cooking.
It's important to soak the almonds. It's a way to activate them so that when you put them in the dessert and feel each bite, you come across an incredible texture. This dessert can be flavored with rose water, or perhaps also orange blossom water, there are those who add rose water in addition to cardamom.
The time to make this dessert is an hour and a half, it is good to take into account the time it will take, and to do it carefully and calmly, we will always be entertained watching each beautiful cream that is forming and that we must move to the sides.
Today the dessert has few ingredients, it turns out to be relatively simple, it only requires some patience and being attentive because the milk will be constantly boiling and you have to stir every so often until each layer of thick cream forms, it is definitely worth the wait, I assure you.
We love this Indian dessert for its sweetness, creaminess and aroma, as well as the texture provided by the nuts. It is not difficult to prepare, but it does require patience, attention and, above all, a lot of care. Thanks to the action of the heat, the milk reduces while layers of cream are formed, which you must remove with a spatula and leave stuck to the sides of the pan. That is the trick to this very special dessert! The cardamom, saffron and rose water are responsible for creating an indescribable fragrance. We know that ten saffron threads are a lot, but they will raise our rabri to the heavens. In fact, with 4 or 5 it will also be fantastic.
Ingredients
- 2 l whole milk
- 150 g condensed milk
- 2 tbsp sugar
- 10 cardamom pods
- 60 g pistachios
- 10 strands of saffron
- 40 g cashew nuts
- 30 g almonds
- A pinch of ground cinnamon
- A pinch of nutmeg
- 1 red/green apple
Method
Step 1. Soak the almonds in water for an hour. After this time, strain the cold water and place them in hot water. Leave them for about 4 minutes. Then peel them to use at the end of cooking the dessert. Also soak the saffron threads in a little milk and let them rest. About 3 tablespoons will be enough to cover them.
Step 2. Put the rest of the milk in the chosen pan over medium heat, stirring occasionally. When it starts to boil, lower the heat. From now on, it will only cook at a low heat, without letting it boil and stirring every 2 or 3 minutes so that it does not stick to the bottom. Add the cardamom and let it infuse for about 25 minutes.
Step 3. You will see that a layer of cream forms on the surface. Remove this layer carefully with a spatula and spread it on the edges of the pan. Each time a new layer of cream forms, you should do the same. This step is one of the most important, as this will give the basundi the texture you want to achieve. Mix the cashews, almonds and pistachios.
Step 4. The milk will gradually reduce. When we have approximately half of what we put in at the beginning, add the mixture of milk with saffron and sugar. Stir. Cut the red and green apples into cubes and immerse them in salted water.
Step 5. Keep removing the layers so nothing keeps coming out, and stirring the mixture. Remove the cardamom from the infused milk, then add the condensed milk. Stir constantly over high heat. Add the sugar at intervals and continue stirring.
Step 6. Add the nutmeg, cinnamon and mixed nuts (from step 2) to the milk.
Step 7. Turn off the heat and let the mixture cool slightly.
Step 8. Serve hot or cold, adding the diced apples when serving and decorate with flower petals or small flowers.
Have a nice day.