As the festive season has begun with the celebration of Rakshabandhan and Janmasthami last week, here’s a delightful Paneer Rabri from my kitchen to enjoy the upcoming Ganesh Chaturthi festival along with friends and loved ones.
During my recent past short-break I have started developing a fondness for all sweets and desserts except that the sweetness is balanced perfectly (not overtly sweet).
The recent shifting to a new place is making me take time to settle down completely, I guess this month will keep me occupied in small chores to completely set up the house.
Coming back to the rabri post, rabri or rabdi needs no introduction, however for those of you who might be interested in knowing about it, it’s a sweet deliacacy made of thickened milk, flavoured with sugar, with dry fruits such as pistachios, almond slivers, not to forget saffron strands, crushed and added for an elegant royal flavour more precisely Shahi Rabri.
There are variations of rabri including seasonal fruit flavours too (custard apple, mango etc) that goes well with this delectable dessert dish. (I shall update little more trivia about this popular delicacy at a later stage)
How to Make Paneer Rabri
1 litre full cream Milk
1 cup (240 ml) fresh unsalted Cottage cheese, crumbled with hands
200 ml Condensed milk or 3 Tbsp of White Sugar
1/3 tsp Cardamom powder
Almond and Pistachio slivers for Garnishing
1.In a heavy base pot or pan bring the milk to rolling boil and reduce the heat to low. Let simmer and cook.
2.As a layer of cream forms on the top, gently move it to a side of the pan. Stir the milk at regular intervals to avoid burning at the bottom of the pot.
3.Keep repeating Step no.2 until the milk reduces to 1/3rd portion.
4.Now add in the condensed milk or sugar, cardamom powder and stir in gently. Let simmer (until the sugar dissolves completely).
5.Add in the crumbled paneer into the reduced milk, scrape the side of the pot and fold in. Let it cook for another 2-3 minutes.
6.Turn off the stove. Remove in small dessert bowls and let cool to room temperature.
7.Refrigerate for about 1 to 2 hours and serve the paneer rabri chilled garnished with almond and pistachio slivers.
Note: Adjust the sweetness as per choice.
For today’s 106th FoodieMonday Bloghop event theme #GaneshChaturthi, I am sharing this Paneer Rabri as a festive special delicacy.