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Milk Rabdi in MicroWave

veg recipe recipe dessert

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#1 Nivedita Thadani

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Posted 30 November 2010 - 11:03 PM

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.
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Coming to the recipe, I got the recipe here.
I added one extra ingredient i.e., Chopped almonds.
Ingredients:
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.
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Method:
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 :
which is started by Nayna  of simply.food
 which is started by  Srivalli.
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And
Priya (Yallapantula) Mitharwal's

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Keep Smiling,

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#2 Sandhya Khattri

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Posted 20 July 2011 - 01:09 PM

Nice recipe Nivedita. Please visit my blog: http://day2dayindian...ng.blogspot.com
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#3 anil

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Posted 27 September 2011 - 01:13 PM

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

#4 jyotirmoy

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Posted 30 January 2012 - 01:20 PM

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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#5 anil

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Posted 16 May 2012 - 11:55 AM

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


I forgot to report back. I skipped the grated paneer but used heavy cream, and two dash of rose water. Yummy.