Haryanvi Rabdi Thickened Sweetened Milk Dessert

Method

1. 1

   Use a wide heavy pan: A wide pan creates more surface area which helps the milk reduce faster and develop those characteristic thick cream layers on the sides. A heavy base prevents burning.

2. 2

   Heat the milk: Pour 1.5 litres full-fat milk into the wide pan. Bring to a full boil on medium heat, stirring occasionally.

3. 3

   Begin the reduction: Once boiling, reduce heat to medium-low. Do not cover the pan. The milk must remain uncovered throughout the entire process. Simmer on medium-low heat, stirring the bottom of the pan every 3 minutes to prevent burning.

4. 4

   Collect the malai layers: As the milk simmers, a thick cream layer called malai will form on the surface every few minutes. Using a spoon, push this cream layer to the sides of the pan and let it stick there. This is the traditional rabdi technique — instead of mixing the malai back in, you collect it on the sides. These layered cream deposits are what give rabdi its characteristic texture and thickness.

5. 5

   Continue for 45 to 60 minutes: Stir the bottom of the pan every 3 minutes but leave the malai layers on the sides undisturbed. The milk will gradually reduce. After 45 to 60 minutes it should have reduced to about one-third of its original volume. The colour will have deepened to a creamy pale yellow.

6. 6

   Scrape in the malai: Now scrape all the malai that has collected on the sides back into the reduced milk. Stir together. The rabdi will have a thick, slightly grainy, layered texture.

7. 7

   Add sugar and flavourings: Add 4 tbsp sugar (adjust to taste) and stir until dissolved. Add the saffron soaked in warm milk and stir. Add 1/4 tsp cardamom powder. Add rose water if using. Stir gently.

8. 8

   Cook 5 more minutes: Simmer for another 5 minutes on low heat after adding sugar, stirring gently.

9. 9

   Cool and chill: Pour the rabdi into a flat wide bowl or individual small bowls. Cool to room temperature, then refrigerate for at least 2 hours. Chilled rabdi has the best texture and flavour.

10. 10

    Garnish and serve: Garnish with finely slivered pistachios and a pinch of saffron strands. Serve chilled on its own or alongside jalebi as the classic Haryanvi combination of jalebi-rabdi.