APPLE RABDI

Rabdi is a rich and creamy sweet dish prepared by boiling and simmering milk on low heat until thickened. This delicious sweet is popular in India, Pakistan, and Bangladesh. This North Indian traditional sweet dish is also famous in Rajasthan. It is said that rabdi was first invented in India’s historic city, Mathura – the land of Lord Krishna – and later finessed and refined in Varanasi. Though preparing rabdi requires sufficient time and continuous presence, today I have prepared rabdi with mawa, which not only reduces the process time but also makes it taste more rich and creamy. I have added apple to give fruity touch to this rich rabdi.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2

Ingredients:

• 1/2 liter milk
• 1 cup mawa
• 1/4 cup mishri (rock sugar)
• 1 tbsp almond flakes
• 1 tbsp pistachio flakes
• 1/2 tsp cardamom powder
• 1/8 tsp saffron strands (soaked in a little milk)
• 1 apple

Method:

1. Transfer milk to a heavy-bottom pan and turn on the heat. After one boil, turn the flame to low and let it simmer for 5 to 7 minutes.
2. Then, add grated or crumbled mawa and soaked saffron. Mix well and let it simmer for 7 to 8 minutes or until it turns thick. Stir occasionally.
3. Next, add mishri, almonds, and pistachio. Mix and cook until the mishri melts properly.
4. Lastly, add cardamom powder, mix, and after a couple of minutes, turn off the heat. Let it cool.
5. Once it cools down, peel, remove the seeds, and grate the apple. Add the grated apple to the rabdi and keep it in the refrigerator.
6. Serve chilled.