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Rabdi is a sweet, condensed milk-based dish from the Indian subcontinent that is made by boiling milk for a long time on low heat until it becomes dense and turns off-white or pale yellow in colour. To give it flavour, jaggery, spices, and nuts are added. It's served chilled as a dessert. Rabri is used to make a variety of desserts, including rasabali, chhena kheeri, and khira sagara. From Varanasi, the fame of popularity spread to Lucknow, Maharashtra, and Gujarat, variations such as Basundi, with dry fruits, Khoya, and even saffron, were created. Milk's consistency varies depending on where it's available and what kind of milk it is. Bengalis had strong ties to Mathura, Vrindavan, and Varanasi, and we first hear of rabdi in the Mangalkabyas (1400). Tales of Sri Chaitanya mention rabdi as Charu, Kolkata had non-Bengali rabdi salesmen selling rabdis on their backs and rabdi manufacturers producing rabdi in the open.
Here are a few desserts to relish with Rabdi-
Shahi Tukda
This Mughalai delicacy is as mouth-watering and royal as it sounds. It is prepared by deep-frying bread slices in desi ghee and then dipping them in chashni and rabdi. Putting an extra layer of rabdi on shahi tukda enhances the flavour and the royalty of the dish. Hot shahi tukda with cold rabdi on top is a perfect combination that soothes the inner soul!
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