Saawan Special : Rabri

Auspicious month of Shravan or Sawan – the fifth month in the Hindu calendar, is considered to be sacred.
Onset of Monsoon, brings with it a lot of colour, happiness, festivities and food.
One such delicacy which is enjoyed in this month is, Rabri.
Basically rabri is thickened sweetened milk having layers of malai or cream in it. its flavored with cardamoms, saffron with the addition of dry fruits like almonds and pistachios.
It can be served chilled or hot and can be served with a lot other Indian sweets such as Gulab Jamun, Malpua, Shahi Tukda, Falooda, Jalebi…
The recipe is quite simple, all you need is patience.
It tastes best, when cooked at low flame.
Let’s get on to the recipe
Ingredients
Milk (Full Fat) : 3 cups
Sugar : 1/2 cup
Cardamom Powder : 1/2 tsp
Khoya : 150 gms
Paneer/ Cottage Cheese : 100 gms
Custard Powder (Vanilla) : 1 tsp dissolved in 1 tbsp cold milk
Malai/ Heavy Cream : 2 tbsp
Kewra Water : 4-5 drops
Saffron : 7-8 threads
Nuts for garnishing
Method
• Boil milk along with crushed cardamom and saffron
• Then cook it on medium flame till it is slightly thick
• Add sugar, cook for 5 minutes
• Add grated khoya (mava) and grated paneer to it
• Cook it on simmer flame for 15 minutes, keep stirring it occasionally.
• Dilute custard powder in cold milk, make sure it has no lumps, add custard milk to simmering rabri
• Now again, cook for 5 minutes, the mixture would become thick, keep stirring it
• Finally add malai (fresh) or you can use heavy cream. My personal preference here is malai
• Cook for another 4-5 minutes and turn off the flame
• Allow the mixture to cool at room temperature for 10 minutes and add few drops of kewra to it
• Transfer the Rabri in a bowl and garnish it with chopped pistachios and rose petals.
• You can serve it chilled or have it hot.
Hope you enjoyed this recipe.
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