Recipe: Yummy Badam Rabri

Brian Dean
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Yummy Badam Rabri
Page content

Recipe: Yummy Badam Rabri Delicious, fresh and tasty.

Badam Rabri. I have loved rabri since childhood, it is a bit heavy, but its sweet , thick creamy texture has my heart. My mum cooks rabri at home, using milk and lots of malai (cream). This recipe of almond rabri ,has the similar cooking method, just with the addition of almond paste, to give this a nutty almond flavour, and the goodness and richness of.

Badam Burfi is a very rich and delicious dessert with the goodness of almonds and milk.

It will be loved and cherished by everyone in your family.

It is a perfect recipe to begin your Holi celebrations and bring joy into your lives.

You can cook Badam Rabri using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Badam Rabri

  1. You need 2 litre of full cream milk.

  2. You need 500 ml of fresh cream.

  3. It’s 4 tbsp of sugar.

  4. You need 1 tin of condensed milk.

  5. You need 10-12 of roasted almond powder.

  6. Prepare 2 tsp of elaichi powder.

  7. It’s 5-6 strands of saffron.

  8. You need of Few almonds sliced for garnish.

You can also make it on Diwali or such festivals.

Serve Badam Burfi as a sweet dish after a meal of Gujarati Dal, Aloo Simla Mirch Ki Sabzi and Phulkas with.

This combination is like serving jalebi with rabri or rabdi, rasmalai with sweetened saffron flavored milk or gulab jamun and rasgulla with saffron and cardamom flavored sugar syrup.

Badam milk can also be served with cereals, to make kulfi or ice cream or falooda.

Badam Rabri instructions

  1. Boil milk in a heavy bottom vessel on medium flame. Stir at regular intervals so that it dsnt stick to bottom..

  2. Add the condensed milk & cream & cook until its reduced to half if it's quantity..

  3. Add elaichi powder, sugar, almond powder, saffron strands & stir well..

  4. Scrape small cream chunks collected on the side of the pan into the milk. Cook on slow flame for few minutes and repeat the process of scraping the sides..

  5. Turn off the flame & let it cool down. Refrigerate for atleast 2-3 hours before serving..

  6. Garnish with almonds & serve chilled..

Basundi or Rabri with almond milk.

I whipped up some new sweets for Diwali and wanted to.

The consistency - Keep it on a thinner side as Rabdi will thicken considerably after chilling.

Take out the rabri in a bowl and let it cool down completely at room temperature.

This is my hack to make the.