Rabri Malai-Balai (An Indian rich creamy dessert) recipe
ingredients
10 cups (2 litres) 64 fl oz Full-cream milk
1 cup (150 g) 5 oz Sugar
10 Pistachios (pista), chopped
10 Almonds (badaam), chopped
a few drops Vetivier (kewda) essence
3 - 4 Silver leaves (varq)
1 cup (150 g) 5 oz Sugar
10 Pistachios (pista), chopped
10 Almonds (badaam), chopped
a few drops Vetivier (kewda) essence
3 - 4 Silver leaves (varq)
method
1. Boil the milk in a wok (kadhai); add the sugar and cook on low heat, stirring continuously. As the milk simmers a layer of cream will form on the surface. Push this to the side of the wok.
2. Continue pushing the cream on the side till all the milk is converted into cream.
3. Scrape the sides of the wok and scoop out the cream into a serving dish.
4. Add the pistachios and almonds. Sprinkle some vetivier essence and serve garnished with silver leaves. Serve chilled.
Note: This is best served in earthen bowls.
2. Continue pushing the cream on the side till all the milk is converted into cream.
3. Scrape the sides of the wok and scoop out the cream into a serving dish.
4. Add the pistachios and almonds. Sprinkle some vetivier essence and serve garnished with silver leaves. Serve chilled.
Note: This is best served in earthen bowls.
serving amount
serves: 12 - 15
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