2 Ways Rabri | Gulkand Rabri | Rabri Recipe

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Gulkand Rabri

Servings - 2

INGREDIENTS

Milk - 2 litre
Sugar - 35 grams
Gulkand paste - 2 tablespoons
Rose essence - 1 tablespoon

PREPARATION
1. Heat 2 litre milk in a heavy skillet. Bring it to a boil.
2. When it starts boiling, reduce the heat and let it simmer for 15-20 minutes till it is reduced to half the quantity. Keep scraping from the sides and stir well.
3. Now, add 35 grams sugar, 2 tablespoons gulkand paste and mix it well.
4. Keep stirring and scraping from the sides till it starts thickening.
5. Now, Remove from heat, add 1 tablespoon rose essence and mix well.
6. Cool before serve.
7. Garnish with crushed pistachios.
8. Serve and enjoy.

Rabri

Servings - 2 - 3

INGREDIENTS
Milk - 1.5 litres
Sugar - 100 grams
Saffron - 1/2 teaspoon
Cardamom powder - 1 teaspoon
Corn flour - 1 teaspoon
Milk - 50 milliliters
Milk masala powder - 2 teaspoons
Almonds - for garnishing

PREPARATION
1. Heat 1.5 litres of milk in a heavy skillet. Bring it to a boil.
2. Add 100 grams sugar, 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix well.
3. When you see the cream floating on top, then with a spatula, gently move the cream layer.
4. Bring it towards the side of the skillet and stick it it the skillet.
5. In a bowl, add 1 teaspoon corn flour, 50 milliliters milk and mix it well. Add this into the milk and mix well.
6. Add 2 teaspoons milk masala powder and mix well.
7. The process of collecting the cream layer has to be done many times. Continuous simmering of the milk will broing the cream on top and you have to bring and stick it to the sides.
8. When the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the heat. This process will take about 1 to 1 1/2 hour on low heat initially.
9. Transfer the thickened milk into a bowl. Scrape off the entire cream layer and put it in the bowl also.
10. Stir gently. Cool before serve.
11. Garnish with almonds.
12. Serve.