Creamy Rabdi

  A very Indian, very delicious creamy delight of a dessert. Can be enjoyed as it is or with hot puris.

As I put up this post, I travel back in memory when I was a child. I loved anything to do with cream, fresh thick layer of cream when my mom or grandmom heated the milk early morning!! I would just pick up the whole layer and gobble it up within seconds! The first coffee of the day would be  made for me by my mom full with a layer of cream, My mom's gone and so is the layer of cream on my coffee.My brothers called me Billi beacuse I ate so much cream and also scratched them with my enamelled nails... he he..koi lauta de mere beete hue din.

I have wandered off  to another story instead of giving you the recipe! So here comes....

Ingredients

2 litres of low fat milk or skimmed milk
1 cup of sugar, you can use sugar free but the taste will not be the same
Few strands of saffron
1/4 of a nutmeg grated freshly
Some blueberries soaked in water for garnishing
The almonds I have used have come out of the dry apricots

Method 

Take a kadhai big enough to fit the two litres of milk, wash with water but do not wipe dry because this helps the milk not to catch the bottom. Pour the milk in the kadhai and bring it to a boil constantly stirring till it boils, now leave it to form a layer of cream on top, now stir gently without breaking the layer in to very small pieces. This process must continue every time the layer forms till the milk reduces to a stage where it holds in the spoon and does not remain flowy, now add the sugar, the saffron strands and grate the nutmeg directly into the mixture, stir well till the sugar melts and the aromatics get infused. Take it off the flame, transfer to a serving bowl, bring it to room temperature, garnish chill and serve the yummy delight.