Butterscotch Rabdi with Gingerbread Makhana
Rabdi is milk cooked, stirring constantly to thicken to a pudding like consistency. This is very common and popular in North India and it is usually served during winters. Hot rabdi can be served on its own or with malpua (deep fried flour discs and then ripped in sugar syrup) or jalebi (deep fried gram flour batter shaped like circles and dipped in sugar syrup) is very common during winters and weddings in North India.
The richness and creaminess of the dessert is absolutely delicious. It is usually spiked with fragrant spices like cardamom and saffron. Our (Niki, hubby and I) love for butterscotch flavor is not new. So I tried to incorporate the butterscotch flavor instead of the usual cardamom and saffron. And to behold the resulting dessert tasted so delish we couldn’t have enough of it.
I also make rabdi with angoori gulab jamun and it always was a hit at my parties.
I also wanted a certain crisp factor so thought of adding the gingerbread makhana. The crispness of the makhana and the warm spices cuts the creaminess of the rabdi and the flavors marry very well.
This is a perfect fusion dish for the Holidays.
10 -15 minutes to make makhana
About an hour
1 hour and 15 minutes
To make Rabdi:
- 6 cups whole milk
- 3 tbsp milk powder +2 tbsp milk
- ½ cup butterscotch chips
- ¼ cup sugar
- 3 tbsp hazelnuts, chopped (optional)
To make gingerbread flavored makhana:
- 2 cups makhana or foxnuts
- 1 tsp ghee
- ½ cup jaggery powder, if the jaggery is in large pieces grate or break and then use
- 2 tsp water
- ½ tsp cinnamon powder
- ⅛ tsp cardamom powder
- ½ tsp ginger powder
- ½ tsp cloves powder
- ⅛ tsp nutmeg powder
Mix milk powder with 2 tbsp milk. Add the solution to a pan with the rest of the milk and start cooking milk on medium flame.
Once the milk starts boiling, (about 10 minutes) reduce flame and keep stirring so that the milk does not stick to the bottom.
Add sugar and mix well. Cook for another 10 minutes. Now add the butterscotch chips.
Keep stirring until the mixture is reduced to half. (this will take about 30 minutes) Scrape the sides of the pan frequently and incorporate the cream to the rabdi.
If adding nuts you may add now. Rabdi is now ready. You can serve hot or cold along with 5-6 gingerbread makhana on top.
To make makhana:
In a pan roast makhana for 5-8 minutes until it is crispy. Keep aside. In the same pan add a tsp of ghee and heat it. Add jaggery powder and water. Let the mixture come to a boil. Now add the spice powders and mix well. Add the roasted makhana and toss making sure it is coated completely. Gingerbread makhana is ready.
Rabdi stores well in the refrigerator for upto 1 week.
You may have leftover makhana which can be used for snacking on its own.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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