Sunday, January 6, 2013


Whole milk for making rabdi                  1 litre
Whole milk for making paneer                1 litre
Sugar for syrup                                      1 cup
Sugar for rabdi                                      5 tbsp
Water for syrup                                     6 cups
Pistachios/almonds                                8-10 cut finely
Cardamom powder                                1 ½ tsp
Lemon juice                                          of 1 lemon
Ice cubes                                              1 ½ cup

Boil 1 litre milk in a thick-bottomed pan, till most of the water evaporates and milk becomes thick. Scrape the milk deposits from the sides of the pan occasionally. Add 5 tbsp sugar and ¾ tsp cardamom powder. This is the rabdi and once done, keep it aside to cool.
Boil 1 litre milk in another pan. Add the lemon juice and stir till the milk curdles completely. When the paneer and the whey get completely separated, add ice cubes. Drain the whey out and transfer the paneer onto a piece of clean cloth. Hang it for about an hour, so that the whey drains off completely. Then place the paneer along with the cloth in which it was hung on another clean cloth and slowly press on all sides. This will help remove whatever whey is left and also knead the paneer into a dough. Make this into small balls and keeping on the palm press gently.
Boil 6 cups of water in a pan and add 1 cup sugar and the remaining cardamom powder. Make sure the flame is on high and the water is bubbling. Put the paneer into the syrup and close and cook for about 5 minutes. The paneer will double in size and putting in sugar syrup will prevent them from breaking. Once the paneer is done, remove it to a bowl. Press them lightly to remove the excess syrup and place them on the serving dish. Pour the rabdi over the paneer and garnish with the nuts. Cool and serve. 

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