Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 4-6 Servings
Ingredients
1 Litre Whole Milk, full fat
1/4 Tspn Green Cardamom(Ellachi) Powder
1 Tin(397ml) Sweetened Condensed Milk or Milkmaid
3 Tblspn Almonds, chopped
2 Tblspn Pistachios, chopped
Directions
- Discard the crust from bread slices & tear it into small pieces.
- Add bread pieces into a dry mixie jar & blend into a fine powder. Keep aside.
- Boil milk in a heavy bottomed pan on a medium flame.
- When milk comes to a boil slowly add prepared bread crumbs by stirring continuously so that lumps are not formed & add sweetened condensed milk.
- Cook for 12-14 minutes by stirring continuously (make sure milk does not get burned at the bottom).
- While its boiling scrape off the milk cream solids from the sides & add it back into the milk mixture.
- Add green cardamom powder, chopped almonds, chopped pistachios & mix everything well.
- Turn off the flame.
- Cover the bowl with a lid & let it cool at room temperature. Consistency of the rabdi becomes thick once it gets cool down.
- Refrigerate for atleast 2 hours before serving.
Note: Stays fresh for 2 days when refrigerated.
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