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Milk Rabdi in MicroWave


5 posts in this topic

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Tried and tasted by Nivedita
Hi 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 cup
Grated paneer - 1 cup
Condensed milk - 1 cup
Cardamom powder - 1 tsp
Saffron strands - 2
Chopped almonds - 1 tbsp
Original 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]

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Posted · Report post

Nice recipe Nivedita. Please visit my blog: http://day2dayindiancooking.blogspot.com
1 person likes this

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Posted · Report post

I'll make this this weekend and let you know how it turns out.

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Posted · Report post

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.
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Posted · Report post

[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.

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