The monsoon season brings with it a harmonious pitter-patter on the windows, a shrill chill to the air, and a really strong craving for something warm and sweet. While previously you must be binging on ice creams and frozen desserts, a typical rainy day demands a creamy dessert, doesn’t it?
Out of many traditional desserts like halwa, rabri, malpua, ghevar, etc., a pipping hot serving of rabri can satiate your cravings just perfectly. Made with simmered milk, sugar, and some spices like cardamom and saffron, rabri is an irresistible dessert as is or you can top any other mithai with its creamy layer. So, if you are making rabri at home this Sawan, here are certain do’s and don’ts to get just the perfect rabri.
Do Use Full-Fat Milk
While making rabri, using full-fat milk helps to bring out the creamiest batch. On the other hand, skimmed milk will give you a thinner consistency that is not as indulgent. So, you can let the full-fat milk simmer on low heat till layers of malai (cream) start depositing on the top. Once you reach the desired consistency, you can carry on with the next steps of the recipe.
Don’t Rush the Cooking Process
Rabri is essentially a slow-cooked dessert which requires milk to be simmered for at least a few hours. If you rush the cooking process by cooking on high heat, the chances of burning the milk are higher than getting the rabri faster. So, be patient, and you’ll get a rich serving of dessert.
Do Use The Right Equipment
Since you will be slow-cooking the milk, it is essential to use a heavy-bottomed pan. Not only will it prevent the milk from scorching and burning, but it will also ensure even heating to give you a consistently cooked rabri. Also, using a spatula for constant stirring and scraping the malai from the sides of the pan is a must.
Don’t Overcook the Milk
While all your focus is to increase the thickness of the milk, it is quite possible that you might go overboard with it. The ideal consistency of milk for rabri is thick, but it should not start to solidify. Thus, keep stirring to ensure the fluidity of rabri.
Do Add Flavours
Experimenting with ingredients is what makes a dish successful and calls for a true chef. So, don’t be afraid to try new flavours to give a twist to your rabri. Some of the popular choices of spices and additions are cardamom, saffron, rose water, chopped dry fruits, and so on.
Don’t Garnish Immediately
The hardest step comes after the rabri is ready. Yes, the waiting time for rabri to cool down and add the garnishes can be tough, but it's important to let the flavours meld, and the dessert gets its final texture. Once it is lightly cooler, you can garnish it with chopped dry fruits and nuts and then dig in.