Nivedita Thadani 0 Report post Posted November 30, 2010 Tried and tasted by NiveditaHi All,My very last minute entry to three events. When I was searching for Karah Prashad, I got this recipe and was trying to adjust the time to make it. And today I was so much tempted to make it as its the last date for 2 events, as soon as I came from work, I prepared this one. This is again the famous desert in Punjab.A very quick desert(but need time to chill the rabdi) and very tasty too.[url="http://1.bp.blogspot.com/_NnKixHlxmSk/TPUugrmW2iI/AAAAAAAACKw/Ly9GiVN44zM/s1600/DSC00636.JPG"][img]http://1.bp.blogspot.com/_NnKixHlxmSk/TPUugrmW2iI/AAAAAAAACKw/Ly9GiVN44zM/s400/DSC00636.JPG[/img][/url]Coming to the recipe, I got the recipe here.I added one extra ingredient i.e., Chopped almonds.[u]Ingredients:[/u]Milk - 1 cupGrated paneer - 1 cupCondensed milk - 1 cupCardamom powder - 1 tspSaffron strands - 2Chopped almonds - 1 tbspOriginal recipe says to add ghee but I skipped it.[url="http://3.bp.blogspot.com/_NnKixHlxmSk/TPUw8Pv-CBI/AAAAAAAACK0/kz2P6cJ3YNg/s1600/DSC00631.JPG"][img]http://3.bp.blogspot.com/_NnKixHlxmSk/TPUw8Pv-CBI/AAAAAAAACK0/kz2P6cJ3YNg/s200/DSC00631.JPG[/img][/url] [url="http://4.bp.blogspot.com/_NnKixHlxmSk/TPUw-6_eMdI/AAAAAAAACK4/SO7VhINOykA/s1600/DSC00632.JPG"][img]http://4.bp.blogspot.com/_NnKixHlxmSk/TPUw-6_eMdI/AAAAAAAACK4/SO7VhINOykA/s200/DSC00632.JPG[/img][/url][url="http://3.bp.blogspot.com/_NnKixHlxmSk/TPUxAsxp7sI/AAAAAAAACK8/r3ee4qYwvF8/s1600/DSC00634.JPG"][img]http://3.bp.blogspot.com/_NnKixHlxmSk/TPUxAsxp7sI/AAAAAAAACK8/r3ee4qYwvF8/s200/DSC00634.JPG[/img][/url] [u][b]Method:[/b][/u]Add all the ingredients in a M/W Safe bowl.Keep HIGH and cook for 5 minutes.Allow to cool, Serve chilled.Two things I want to change in this are:1. Do not use frozen paneer, Use fresh and soft paneer as the taste differs a lot.2. You can add nuts to the rabdi which gives nice crunchy taste.Sending this to three events :Pari's event [b][url="http://cooking-goodfood.blogspot.com/2010/09/flavours-of-punjab-event-announcement.html"]Flavours Of Punjab an Event Announcement[/url][/b] which is started by [url="http://simplysensationalfood.blogspot.com/p/simplyfood-events.html"]Nayna of [/url][url="http://simplysensationalfood.blogspot.com/"]simply.food[/url][url="http://4.bp.blogspot.com/_NnKixHlxmSk/TO6dDPc0QyI/AAAAAAAACKM/RuARNjqVoOo/s1600/clip_image001%255B3%255D.jpg"][img]http://4.bp.blogspot.com/_NnKixHlxmSk/TO6dDPc0QyI/AAAAAAAACKM/RuARNjqVoOo/s200/clip_image001%255B3%255D.jpg[/img] [/url]Priya of [url="http://priyasfeast.blogspot.com/"]Priya's Feast[/url]'s [url="http://priyasfeast.blogspot.com/2010/11/homemade-gulab-jamuns-and-microwave.html"] Microwave Cooking-Sweets[/url] event which is started by [url="http://www.blogger.com/profile/03232972178979601709"] [/url][url="http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html"]Srivalli[/url]. [url="http://3.bp.blogspot.com/_NnKixHlxmSk/TPUzkGniiMI/AAAAAAAACLA/wX9RHPqh_wc/s1600/MEC_For+Sweet+Tooth.jpg"][img]http://3.bp.blogspot.com/_NnKixHlxmSk/TPUzkGniiMI/AAAAAAAACLA/wX9RHPqh_wc/s200/MEC_For+Sweet+Tooth.jpg[/img][/url] [u][/u][u]And[/u]Priya (Yallapantula) Mitharwal's[u] [/u] [url="http://mharorajasthanrecipes.blogspot.com/2010/11/bookmarked-recipes-every-tuesday-event_29.html"]Bookmarked Recipes - Every Tuesday - Volume 19[/url][u] [/u][u] [/u][url="http://1.bp.blogspot.com/_NnKixHlxmSk/TPU0F0FaQGI/AAAAAAAACLE/InVRpKO2MZQ/s1600/Bookmarked+Recipes+-+Every+Tuesday.png"][img]http://1.bp.blogspot.com/_NnKixHlxmSk/TPU0F0FaQGI/AAAAAAAACLE/InVRpKO2MZQ/s200/Bookmarked+Recipes+-+Every+Tuesday.png[/img][/url]Keep Smiling, [url=http://niveditaskitchen.blogspot.com/2010/11/milk-rabdi-in-microwave.html]Source[/url] Share this post Link to post Share on other sites
Sandhya Khattri 0 Report post Posted July 20, 2011 Nice recipe Nivedita. Please visit my blog: http://day2dayindiancooking.blogspot.com 1 Share this post Link to post Share on other sites
anil 243 Report post Posted September 27, 2011 I'll make this this weekend and let you know how it turns out. Share this post Link to post Share on other sites
jyotirmoy 31 Report post Posted January 30, 2012 This is not the classical Rabdi. This dessert is known as "Chanar Payesh" in Bengal. Chana is paneer in Bengali. For classical Rabdi one needs a very wide shallow karahi in which sweetned milk is simmered and the skins as they form are carefully lifted and placed on the edge. Layers of skins are formed. When the milk is reduced to the desired consistency these strips of skins are added. 1 Share this post Link to post Share on other sites
anil 243 Report post Posted May 16, 2012 [quote name='anil' timestamp='1317109381' post='22027'] I'll make this this weekend and let you know how it turns out. [/quote] I forgot to report back. I skipped the grated paneer but used heavy cream, and two dash of rose water. Yummy. Share this post Link to post Share on other sites