Monday, 3 October 2016

Date / Khajoor Rabri #sikandalouscuisine

You can't speed up a good Rabri ! Slowly and gently cooked , minimum handling is the only way to make this delicious epic Indian Sweet Dish. 

2 Liters full Cream Milk.
200 Grams Khoya.
200 Grams Sugar.
200 Grams Seedless Dates - Chop small.
Additional sugar if required
Dry Fruits.

1.In Ghee saute dates and dry fruit for 2-3 minutes , set aside.

2. Gently bring the milk to a rolling boil gathering the cream on top and with your spatula  move the cream layer towards the side of the pan and stick it to the pan , and in this manner  as you simmer the milk , keep collecting the cream towards the inside of your pan .Stir the milk just enough to prevent burning , over stirring will result in not getting  good layers of cream . This way gently allow the milk to reduce till nearly half - remember it will thicken too as it cools.
3. Now add in sugar , I added in some date palm syrup along with khoya and allowed khoya to melt and blend in simmering another 4-5 minutes. Your basic rabdi/rabri is now ready.Turn heat off and add grated / chopped dates and dry fruits that have been sautéed in ghee , flavors will blend in with the residue heat . After a while taste and adjust for sweetness . Garnish and serve warm or cold. We ate this chilled , and it was so worth the efforts .

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine

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