Thandai Rabri

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 cup Sugar
  • 8 tbsp Thandai masala powder

• Nuts & Seeds

  • 1 Almond and pistachio slivers

• Dairy

  • 1 Full-cream milk

• Liquids

  • 1/2 tsp Rose water

Found on whiskaffair.com

Description

Ingredients

• Full cream milk - 1 and ½ litres
• Thandai Masala powder - 8 tbsp
• Sugar - ¼ cup
• Rose water - ½ tsp
• Almond and pistachio slivers for garnishing

Directions

• Heat milk in heavy bottom and bring it to a boil.
• Add thandai masala powder and mix well.
• Simmer the heat and let the milk cook until it is reduced to almost ¾ th and is thick and grainy.
• Keep stirring in between.
• Add sugar and rose water and cook for another minute.
• Transfer the Rabdi in small terracotta pots.
• Garnish with almond and pistachio slivers.
• Refrigerate for 2-3 hours before serving.