Saturday, April 11, 2009



3cups milk, 2cups paneer(grated),3/4cup condensed milk, 1tsp.Cardamom powder, pinch of saffron strands,1tsp. ghee, almonds and pistachio for garnishing (as I ran short of pistachios,I used only almonds for garnishing)
Take a large,thick bottom pan, grease it with ghee and boil milk, keep stirring for every 5-7min.while the milk is boiling, grate the paneer and keep it aside.when the milk is reduced to 3/4, then add condensed milk,cardamom powder,saffron strands and the grated paneer to the milk,mix well and boil for about 15-20min. stirring for every 5 min.(to avoid sticking).Paneer acts as a thickening agent and gives thickness and texture to the rabdi, cook it on low flame until you get the desired consistency,after attaining the consistency add rose water and mix well, then garnish with dry nuts.....serve it clod......even it can be served with fresh cut fruits.....

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