Rabdi Recipe Card
Rabdi is a traditional North Indian dessert which is loved by all ages. Mixture of whole milk with sugar, elaichi powder and saffron makes it soo yummy.
Equipments
1 Kadai
1 Serving Spoon
1 Glass Bowl (medium-sized)
Ingredients
- 1 litre Milk(whole milk)
- ½ cup Sugar/ as required
- ½ teaspoon Elaichi powder
- 15-18 Saffron Strands
For Garnishing
- 8-10 Almonds
- 4-5 Pistachios
- 7-9 Saffron strands
- Some Rose petals
Instructions
- Take a kadai, add 1litre milk and heat it on medium high flame. Take thick milk with cream as it will create a great thickness in rabdi. Boil it for about half an hour.2. Remove the cream from the sides of kadai with big serving spoon.3. When milk becomes half the kadai add ½ cup sugar in it.4. Now append ½ teaspoon elaichi powder.5. Last but not the least add 15-18 eatable saffron mixes with water. Stir gently.6. Now cook it until rabdi gets boil.7. Transfer the prepared rabdi in a bowl and place it in refrigerator.8. After getting cold garnish almonds, pistachios, saffron strands and some rose petals.Your Delicious Rabdi is ready
Video
Notes
- Use the whole fat milk when preparing a perfect rabdi as it will give a thickness to the dish.
- Cook milk until it gets thick.
- You can adjust dry fruits & saffron strands quantity as per your licking.
Nutrition Facts
Rabdi Recipe Card
Amount per Serving
Calories
136
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
1
mg
0
%
Sodium
1
mg
0
%
Potassium
157
mg
4
%
Carbohydrates
15
g
5
%
Sugar
11
g
12
%
Fiber
2
g
8
%
Protein
4
g
8
%
Vitamin A
27
IU
1
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
1
mg
5
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
1
mg
1
%
Vitamin D
1
µg
7
%
Vitamin E
2
mg
13
%
Vitamin K
1
µg
1
%
Calcium
31
mg
3
%
Vitamin B9 (Folate)
9
µg
2
%
Iron
1
mg
6
%
Magnesium
30
mg
8
%
Phosphorus
80
mg
8
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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