Making Your Rabri

Basically speaking, rabri is a dish that refers to chilled sweet reduced milk served with different dried fruits. For this recipe, you will need full cream milk, white sugar, cardamom pods, almonds, pistachios, and saffron threads. You may soak the saffron threads in 2 tablespoons of milk ahead of time. Nowadays, a number of variations are added to it such as almond rabri or kesar rabri. Depending on your preference, you may create a new variation of this classic dish and you can even add this to you list of easy dessert recipes.

Ingredients

1 liter - full cream milk

200gms white sugar

3 pods - cardamom

8-10 - almonds, blanched, cut finely

4-5 - pistachios, skinned, cut finely

10 to 15 threads – saffron, soak it in 2 tablespoon of milk

1. Typically, rabri is made using an earthen pot. If you don’t have this at home, you may use a thick-bottom pan instead.

2. Over high flame, mix milk and sugar until it boils. Stir continuously.

3. Lower the heat to low flame. Allow the mixture to reduce to half. Make sure to stir occasionally so that it doesn’t stick to the bottom and sides of the pan.

4. When done, mix in dried fruits and saffron milk. Stir well. Refrigerate. Serve cold.

5. You may also store rabri for a long time as it is just a basic reduced milk recipe. Apart from being tasty, it is very healthy.

Delicious Dessert for Poornalu

The Poornalu also known as the Sugiyan or Boorelu is a delicious Indian dish. Although it is usually prepared differently in different parts depending on traditions this dish never fails to wow most people with its exquisite taste and rich flavors. Primarily made from the popular Chana dal and regular rice these kind of simple recipes is a blend of fascinating flavors and aromas that has seen it gain increasing popularity even outside India in recent times. To make this intriguing dish at home you can follow a list of easy steps and instructions expounded in the simple recipe below without any trouble.

Ingredients

1 2/3 cups rice flour

1/2 cup black gram or Urad dal

Pinch of salt

1 1/4 cups Bengal gram or Channa Dal

3/4 cup grated jaggery (granulated sugar can be substituted)

1 1/4 cups fresh grated coconut

1 teaspoon cardamom powder

1) Soak rice and the Urad Dal overnight or for at least 8 hours. 

2) Grind the mixture into a uniform fine batter, add a pinch of salt to it and set it aside to ferment further. 

3) Put Channa Dal in a pan and cover it with water. Then Put the pan on a medium hot flame, bring the water to boil and let the Bengal gram cook until tender. 

4) Remove from fire and strain it to drain excess water then mash it and grind it into a smooth uniform paste. 

5) In a different bowl mix jaggery, grated coconut and cardamom powder evenly. 

6) Add the mixture into the Channa dal paste and return to fire to cook into a smooth paste while stirring constantly. 

7) When ready remove from the fire and make small balls with the paste. Set them aside. 

8) Dip the Bengal gram balls into the rice and urad dal paste. 

9) Heat some oil in a pan over medium heat and fry the balls until they are golden brown. 

10) Serve while hot or warm with tea or coffee.

Traditional Mysore Pak

Milk Mysore Pak is a famous sweet delicacy of India made from milk, flour, sugar, and ghee. It is a yellowish bar of soft, sometimes porous texture that is a perfect treat for snack or dessert after lunch or dinner. Traditionally, it is made of chick pea or besan flour making the resulting treats to be porous in texture. However, in this recipe, it does not have any pores because the chick pea flour is replaced by milk powder, but is equally as delicious and mouth-watering. This dessert may take different variations depending on your desired consistency, degree of sweetness, and shapes. Because when still hot it take any form that you like, you may transfer it to a square platter, or shallow bowl, or any form of shape mold to take other shapes and sizes. 

This delicious gourmet food may also be made with variations depending on your desired consistency and degree of sweetness. You may also garnish it with chopped nuts or sprinkle with other sweets to add more color and boost its usual flavor. This melt-in-the-mouth decadence is surely a hit!

Ingredients

100gms Milk Powder

100gms white Sugar

1/2 cup Water

2 tbsp all purpose flour

100gms clarified butter or Ghee

¼ teaspoon Salt.

1. In a saucepot, combine sugar and water and bring to boil. 

2. Under low heat, stir continuously and let it simmer for approximately 20 minutes, or until the desired consistency of thin syrup. Turn off heat and let it cool. 

3. In a separate bowl, fold in all-purpose flour, salt, milk powder, and clarified butter or ghee. Stir until the batter becomes smooth and with no lumps. 

4. Transfer the milk mixture to the sugar syrup and let it cook for 3-4 minutes under medium to low heat. Stir often until it blends well while the mixture turns bubbly. 

5. Add 3 tablespoons of clarified butter and stir briskly as it thickens. Allow it to cook until the butter turns solid into a single lump and leaves the sides of the pot. 

6. Pour it into a greased platter and allow it to cool completely to hold form, or press to make it even. 

7. Once cooled, cut it to your desired shape and serve immediately. You can also store it in an airtight container to maintain freshness.