Rabadi, Padwa Special

Anything to do with cream, butter, yogurt, I simply love!!  As a youngster, I would always pick up the whole layer of the thick cream  that formed on the milk, once my mum would heat the milk. My grand mum would churn the buttermilk and keep one blob of the yummy white butter reserved for me. She would make clarified butter and also make puran poli on the same day so we could dip it in ghee and eat it. My brothers called me Billi which means cat, always ready to pounce on the creamy stuff at home. True to my name I would scratch them with my long nails which were polished with nail paint. Those were the days........today after a long time as my son Nidhi wished to eat it, I made rabadi at home for the Padwa which happens to be our New Year. Recipe follows.....

Ingredients

1 litre of whole cream milk
Sugar as desired
8 strands of saffron
Powder of half a nutmeg

Method

In a wide bottomed pan take the milk,  add the saffron and the nutmeg powder, bring it to a boil, stir to mix the creamy layer that has formed without breaking it too much, this way when each layer forms you need to gently mix it and again let the next layer form. By the end of the process you get chunks of cream in every bite. Once you get the nearly desired thickness by reducing the milk, add sugar and wait till it mixes and melts and then again you need to boil it till it thickens with the sugar. this dish is enjoyed chilled or with hot hot puris.