My mom wanted to make rabdi for laxmi pujan. I thought why make a plain one when you can improvise. So I came up with this recipe. Enjoy!

Rabdi is a sweet dish made by reducing milk and then adding sweetening and flavoring agents, so that the end product has a thick creamy (molasses-like) consistency.

Ingredients :

Full-fat Milk – 2 1/2 Cups

Sugar – 1/4 Cup for the rabdi and 1/4 Cup for the caramel

Apple – 1 no. grated

Almonds and Pistachios – 2 Tbsp. toasted and slivered.

Method :

How to make Caramel :

Take 1/4 cup sugar in a heavy bottomed saucepan. Add 1/4 cup of water to it and keep it on medium heat.

You can stir it at this point to make sure the sugar has melted.

Remember that you cannot stir this after the sugar has melted as it will lead to something other than a caramel – you’ll end up with a hard caramel flavored candy, which BTW I learnt the hard way 🙂

Keep the pan on medium heat till the sugar starts to burn and turns amber. At this point you should remove it from the heat as the sugar will continue to burn because of the heat of the pan.

To make the rabdi :

Heat milk in a heavy bottomed saucepan,bring to a boil and simmer. Keep stirring the milk so no skin is formed on the surface. Simmer till the milk has reduced to half the original quantity. This usually takes about 20-30 minutes.

Then add the 1/4 cup sugar and again reduce for a further 20 minutes. Add this hot mixture to the caramel slowly and keep stirring till all the caramel is mixed into the milk. Add the grated apple and then cook for about 10-15 minutes to get the desired creamy molasses-like consistency. Pour this into individual bowls and garnish with the nut slivers.

You can serve it at room temperature or serve after refrigerating it for a few hours.

 

 

 

 

 

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This is a variation of the traditional creme caramel. I love using apples in my desserts so I thought I could try my hand at creating an apple flavored caramel custard. It turned out great. Do try and let me know. I have used about 1 cup of milk as the apple puree has a lot of water content but if you want to substitute some other fruit then you will have to adjust the milk quantity accordingly.

Ingredients :

For Caramel :

Grain Sugar : 3/4 cup

Water : 1 cup

Custard :

Eggs : 4 nos.

Egg Yolks : 2 nos.

confectioners / fine grain Sugar : 1/4 cup

Vanilla Extract : 1 Tsp.

Apple Puree : 1 & 1/2 cup

Milk : 1 – 2 cups

Method :

Preheat the oven to 160°C.

Caramel : In a saucepan, add the sugar and water for the caramel. Keep stirring til the sugar has completely dissolved. Then stop stirring and bring it to boil. Cook without stirring till you get a rich  golden brown caramel. Pour the caramel into the custard mold or a set of ramekins and swirl it around so the caramel coats the side and the base.

Custard : Heat milk  but stop below the boiling point. Then set aside to cool for 10 minutes.

Whisk together the eggs, egg yolks, sugar and vanilla extract. Make sure to whisk lightly as we don’t need to incorporate air into the mixture.  Now add the apple puree and mix well.

Add the warm milk to the egg mixture and mix well. Strain if any lumps are formed.

Put the caramel lined molds in a baking tray. Add room temperature water to the tray so it comes to about halfway up the sides of the molds. Pour the custard into the molds and bake at 160°C for about 30-40 minutes or till the custard is set (Insert a palette knife into the custard and if it comes out clean the custard is set).

Cover and refrigerate the custard for a few hours.

When serving, dip the mold into warm water and then turn the mold up side down on a serving plate.

Ingredients :

Apples :  2 medium sized

Milk : 1 liter (Full fat)

Sugar : 8 to 10 Tsps.

Cinnamon : ½ inch stick

Vermicelli (semiyan) : 1 Tbsp.

Ghee (Clarified Butter) : ½ Tbsp.

Method :

Peel and cut the apples into ½ inch cubes. Crush the cinnamon into small pieces. Add the apples, cinnamon and sugar to the milk; bring to boil and then simmer for 20 – 30 minutes till the apples are completely cooked. Then puree in the blender and strain the mixture.

In a thick bottomed pot, melt the ghee and the sauté the vermicelli in it till brown. Then add the apple milk mixture and cook on low heat for 10 minutes.

Can be served hot or cold.