Entering the second week of Blogging marathon edition 72 with milk based desserts/sweets.For day 1 its boondi rabdi,one of the tastiest sweet,my family likes.Its a nice way to use the left over boondi or boondi ladoo. I made a larger quantity of Boondi for Diwali and it lasts more than week.After a week we got bored to eat the same boondi,so tried this boondi rabdi for our week end lunch.The sweet came out extremely delicious and kids loved it a lot.
Coming to the recipe,the rabdi can be made in advance and chilled.Boondi can be added before serving.This sweet can be served both chilled or at room temperature.
This post has been lying in the drafts since some time and due to my laptop issues,I couldn't edit the pictures.Finally I am sharing the recipe today which fits for the theme.Let's move on to the recipe.......
Basic InformationPreparation time 10 minutes
Cooking time 30-35 minutes
Chilling time 2-3 hours
Serves 3 (generously)
Ingredient | Quantity |
|---|---|
Milk/Paal(whole milk preferably) | 2.5 cups |
Sweetened condensed milk | 2-3 tbs(optional) |
Sugar/sakkarai | 3-4 tbs |
Almonds and pistachios | 3 tbs(finely chopped) |
Cardamom powder/ellakai podi | a generous pinch |
Saffaron/kungumapoo | few strands |
| 1 cup |
Method
- Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and condensed milk,let it boil for 5 minutes.Now add in the finely chopped nuts.
- Let it simmer for another 3-4 minutes.Now add saffron soaked milk and mix it well.Boil it for couple of minutes.Add the cardamom powder and put off the flame.
- Once the rabdi/rabri comes to room temperature,chill it in the refrigerator.Now in individual serving bowl add the boondi and top it with the chilled rabdi as needed.Garnish it with some chopped nuts and saffron.Refrigerate for 10 minutes if needed.
- Serve it.
- The amount of sugar can be increased according to personal preference.Since boondi has sweet I added around 4 tbs only.
- Tastes better when it is served chilled.
- The consistency of the rabdi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
- The color gets deeper after cooling as the saffron it getting soaked.
- As Boondi has cashews,I added only almonds and pistachios.
- If you are using boondi ladoo,crumble the ladoo and use it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72
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