Indian food is known for the explosion of different flavours which are produced on our palate, as well as the use of various textures and sauces, and the desserts were not going to be any less striking. Furthermore, in this cuisine numerous spices are used, saffron playing the starring role that it deserves.
In today’s dish, we journey to India, specifically, to Hathras, the capital of the Mahamaya Nagar district, famous for this delicious dessert. It can be said that it is the Indian version of dulce de leche, as it follows a similar procedure of elaboration, it is a little time consuming to make at home as one has to keep an eye on it during the entire process but it is not hard or complicated at all.
It should be borne in mind that, traditionally, this dessert is prepared in a Karahi, a type of wide, very deep and heavy bottom pan which is used in India and Pakistan. This shape allows the milk to evaporate and not burn. It is not necessary to have Karahi at home, simply using a pan with similar characteristics will suffice.
Are you ready to make a different sweet? Here’s the recipe.
- ½ litre whole milk
- 2 tablespoons sugar
- 2 tablespoons pistachios
- 2 tablespoons almonds
- 1teaspoon rose water.
- ½ teaspoon ground cardamom
- 10 saffron strands
First, soak the saffron strands in a little milk and set aside. About 3 tablespoons of milk will be enough to cover the saffron.
Boil the rest of the milk in the chosen pan over medium heat stirring occasionally. When it starts to boil, lower the heat. From now cook only over a low heat, without it boiling and stirring every 2 or 3 minutes so that it does not stick to the bottom.
In a little while, a layer of cream will form on the surface. After the layer is formed, push it away using a spatula and towards the sides of the pan, stir the milk below it gently to prevent from sticking to the bottom. Each time a new layer of cream is formed. This step is one of the most important, as this will give the Rabri the required texture.
The milk will be reduced gradually. When there is half of the original quantity, add the saffron and sugar milk mixture. Stir.
Keep stirring the layers of cream which keep forming, and stirring the mixture.
The milk will continue to reduce and thicken. When there is one third of the original quantity of milk, add cardamom, nuts and rose water. Stir well.
Leave for a further 2 minutes, and turn the heat off.
Properly scrape the milk that is collected to the sides of the pan and add back to the thickened cream.
When the mixture is at room temperature, place into the refrigerator for 1 or 2 hours to cool.
As a serving detail, add some nuts on top.