I have no wish other than to have you for the rest of my life.
Rabdi is a popular North Indian dessert made up of milk. In this we collect layers of malai on the side of pan. After that cut it and add it in rest of the milk. This is my grandmother’s recipe. In my childhood we always had cows in my home so we get lots of milk . When ever we had craving for dessert, my grand mother made this recipe.
Full cream milk 1 and 1/2litre
Few strands of saffron
Sugar 6-7 tbsp
Dry fruits chopped
Take a broad pan . Heat the milk on medium flame.
Soak saffron in warm milk.
Add saffron soaked milk.
when you see cream on top ,move the layer on the side of the pan.
Keep simmering the milk and collecting the cream on the side.
This process of collecting cream will take around 1 hour.
Once milk reduces to 1/4 add sugar and cardmom powder.
Switch off the flame.
Once its cool cut the layers of cream and add in the remaining milk.
Add your favourites dry fruits and serve warm or chilled.
Few months back I went to one of my friend farewell party. We planned potluck lunch . So I took fruit custard . Everyone in the party liked it very much and asked me the recipe ,So enjoy the Fruit Custard…
Milk 1/2 kg
sugar 2 tbsp
custard powder 2 tbsp
Seasonal fruits( I used apple, banana, pomegranate, mango, grapes)
Chopped dry fruits for garnish(I used almond,raisins and pistachio)
Take 3/4 milk in a sauce pan and keep it on the stove top. Bring the milk to a gentle heat .
Take remaining 1/4 milk in another bowl and custard powder. Mix very well without any lumps.
When the milk has boil add sugar. Stir very well so that the sugar dissolves.
Add the custard paste .
As you add the custard mixture, stir quickly so that lumps are not formed.
keep on stirring often while the custard is cooking, so that lumps are not formed.
Cook for few minutes on a low flame. The mixture will thicken slowly.
Allow the custard to cool at room temperature.
Then keep it in the fridge. As the custard cools, it will thicken more.
once the custard has cooled, add the fruits and dry fruits of your choice.
Mix well and keep in the fridge.
Serve chilled custard garnished with some dry fruits .
Kesar pistachio kulfi is a gem among Indian frozen dessert is perfect for summer.It is popular in many countries.It is traditional Indian ice cream.
For the kesar kulfi
1 ltr full fat milk
1/3 cup sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1 tbsp arrowroot powder /cornflour
1/2 cup cream/malai
Pistachio I/2 cup (I used some almonds also along with pistachio)
Dissolve the arrowroot in 2 tablespoons of milk and keep aside.
Put rest of milk in a broad pan and bring it to a boil. Add saffron and sugar to it and simmer over a medium flame,stirring continuously till the milk reduces to a little less around 3/4 of total quantity.Add the arrowroot solution and mix well.
Cool completely, add the cardamom powder,chopped pistachio and cream and mix well.
Pour into kulfi moulds and freeze overnight till it sets.
To avoid water crystals on kulfi put the moulds in down section of fridge.Once it becomes cold then put them in freezer.