Festive Rose Rabdi: Gelatin-Free Delight
A rich, creamy Indian milk pudding infused with delicate rose flavor, set without gelatin for a delightful fusion dessert perfect for celebrations.
Ingredients
- 1 liter Full-fat milk
- 0.5 cup Granulated sugar
- 1 tablespoon Rose water or to taste
- 0.25 teaspoon Cardamom powder
- 2 tablespoons Chopped pistachios for garnish
- 1 teaspoon Edible rose petals for garnish
Instructions
- In a large, heavy-bottomed pan, bring the full-fat milk to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, stirring frequently to prevent the milk from sticking to the bottom or scorching. Continue to cook until the milk has reduced to about half its original volume and is thick and creamy, which will take approximately 60-75 minutes.
- Stir in the granulated sugar and cardamom powder. Cook for another 5-10 minutes, or until the sugar has fully dissolved and the rabdi has thickened further.
- Remove the pan from the heat and let the rabdi cool down to lukewarm temperature.
- Once lukewarm, stir in the rose water until well combined.
- Pour the rose rabdi into individual serving bowls or a single shallow dish. Cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- Before serving, garnish generously with chopped pistachios and edible rose petals.
Notes
For best results, use full-fat milk and a heavy-bottomed pan to prevent scorching. Stir frequently, especially as the milk thickens. You can add a pinch of saffron for extra flavor and color, or garnish with slivered almonds in addition to pistachios. Ensure rabdi is thoroughly chilled before serving for optimal texture.