Name: Kesar Rabdi recipe by Prabhkeen Kaur at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 3
Ingredients: Full fat milk - 1 litre; Chenna - 1 1/2 cup; Almonds (coarsely chopped) - 1/4 cup; Cardamom 4-5 pods; Kesar - Few strands soaked in 4 tbsp warm milk; Sugar - 3/4 cup (you can add more according to your taste buds); Rose water (optional) - 1 tsp; Custard powder - 2 tbsp; Yellow food colour (optional) - a pinch

Ingredients Serving: 3

Full fat milk - 1 litre
Chenna - 1 1/2 cup
Almonds (coarsely chopped) - 1/4 cup
Cardamom 4-5 pods
Kesar - Few strands soaked in 4 tbsp warm milk
Sugar - 3/4 cup (you can add more according to your taste buds)
Rose water (optional) - 1 tsp
Custard powder - 2 tbsp
Yellow food colour (optional) - a pinch

Instructions

In a heavy bottom pan take milk and add chenna to it and keep it on a high flame till it begins to boil.
As soon as the milk starts boiling put it on simmer, add coarsely chopped almonds to it.
Then add sugar to the milk mixture and allow it to dissolve completely in a mortar pestle take the cardamom pods and crush them nicely.
Add these crushed cardamom pods with the seeds to the milk mixture
Add the kesar mixture (kesar strands soaked in warm milk) to the rabdi mixture and allow it to cook. In order to get beautiful yellow colour you can also add a pinch of yellow food colouring.
As soon as the milk reduces to about 3/4 litre add custard powder (mix custard powder in milk before adding it otherwise it will make lumps in the rabdi) to it so that the mixture gets thickened.
Finally bring the mixture to a boil. Turn off the flame. Allow it to cool for a while. Then add 1 tsp rose water to it. You can serve them in earthen katoris.
Keep it in fridge for 3-4 hours or till it is absolutely chilled. Serve and enjoy.

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