Rabri Recipe - Cooking Index
Rabri Recipe - Cooking Index
| 8 cups | 1896ml | Milk |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 teaspoon | 1.3ml | Ground cardamom |
| 2 tablespoons | 30ml | Usli ghee (pure clarified butter) - see * Note |
| 2 tablespoons | 30ml | Unsalted cashews - roughly chopped |
| 2 tablespoons | 30ml | Unsalted pistachios - roughly chopped |
| Saffron strands - for garnish |
* Note: To clarify butter, microwave 1/2 cup (1 stick) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom.
Bring the milk to a near a boil in a heavy-bottomed pan. Decrease the heat to medium-low and let the milk bubble -- but not bubble over. Whenever a creamy crust forms at the top, simply mix it into the milk. Stir the milk occasionally until it thickens to about one-fourth of its original quantity and turns light brown in color, about 2 hours. (It will look a little curdled.) Turn off the heat.
Add the sugar and cardamom. Stir until the sugar is completely dissolved.
Lightly heat the ghee in a skillet over medium heat and fry the cashews and pistachios until they turn golden brown, about 2 minutes. Place the nuts on a paper napkin until the ghee is absorbed.
Add the nuts to the reduced milk and allow the mixture to cool completely, about 1 hour, stirring occasionally.
Transfer into a serving bowl and garnish with saffron. Cover and refrigerate at least 2 hours. Serve chilled.
This recipe yields 6 servings.
Each serving: 362 calories; 199 mg sodium; 55 mg cholesterol; 17 grams fat; 10 grams saturated fat; 42 grams carbohydrates; 12 grams protein; 0.38 gram fiber.
Source:
The Los Angeles Times, 08-08-2001
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