Punjabi Rabri Recipe
Recipe By Tarla Dalal
Rabdi, which is basically a thickened milk and sugar mixture, is one of the most versatile bases used to prepare loads of punjabi desserts. When prepared in large quantities, rabdi can take some time to cook though it is worth all the effort. Rabdi can be eaten hot of chilled. Using full fat milk for rabadi gives the rabdi a lovely texture and flavour.
5
22 Rating -
Rate
Vegdiet
32minstotal
32m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Punjabi Rabri Recipe
- 1/2 liter Milk
- 1/4 cup Condensed milk
- 0.13 cup Sugar
- 0.13 teaspoon Cardamom powder
- pinch A nutmeg powder
Nutrition
value
value
732
calories per serving
43 g Fat22 g Protein65 g Carbs< 1 g FiberOther
Current Totals
- Fat43g
- Protein22g
- Carbs65g
- Fiber< 1g
MacroNutrients
- Carbs65g
- Protein22g
- Fiber< 1g
Fats
- Fat43g
Vitamins & Minerals
- Calcium689mg
- Iron2mg
- Vitamin A48mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B958mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium61mg
- Manganese< 1mg
- Phosphorus509mg
- Selenium10mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tarla Dalal