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2 tbsp. of Slivered Almonds (Baadaam) (toasted and sliced)
2 tbsp. of Pistachio Nuts (Pistay) (crushed)
1 tsp. of Seeds from Green Cardamom Pods (Choti Ilaichi)
1 cup of Dry Milk Powder
1 cup of Confectioners' Sugar
1 tbsp. Corn Starch
1 stick or (4 ounces) of Unsalted Sweet Butter (melted)
1 cup of Heavy Whipping Cream
METHOD:
In a bowl combine dry milk, confectioners' sugar, and corn starch; mix well.
Add melted butter and mix; mixture will become crumbled. Add whipping cream; mix well.
Put ingredients in a sauté pan, preferably a non stick pan. Cook on low to medium heat (180 ºF). A thin layer of Malai (Clotted cream Devonshire) will form on the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.
Stir in cardamom seeds, pistachio nuts and almonds; mix and remove from heat. Set aside to let the rabri cool down to room temperature.
After mixture has reached room temperature, transfer into a serving dish and refrigerate. Serve well chilled.