Posted 30 November 2010 - 11:03 PM
Posted 27 September 2011 - 01:13 PM
Posted 30 January 2012 - 01:20 PM
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.
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.
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