I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Saturday, 12 October 2013
Peanut coconut Rabadi / Rabri
2 Liters Full Cream Milk 1/2 Coconut . Jaggery / Gur to taste.( Substitute with brown sugar ) 1 Cup Lightly Roasted Peanuts ( Roughly pounded once )
Grate coconut from the thin side of the grater/shredder. Boil milk till reduced to half.
Take a heavy bottom pan , add 1 tablespoon ghee , saute the coconut
till it's milk conten begins to dry out - about 5 minutes. Now add 1/2
Cup grated gur / jaggery to the coconut and cook another minute . Once
it all melts add the milk slowly , stir to ensure a creamy texture.
Bring to a rolling boil to blend all flavors . Taste , add more gur if
needed . When satisfied with the taste take off heat and add peanuts .
Allow the rabri to cool , refrigerate and serve chilled.You get an
amazing taste of crunchy peanuts and a heavenly rabri .