This sweet is rich in calcium, vitamins and minerals which are beneficial for our bones and immune system. Rabdi is a separate sweet but it is also mixed with other dishes like Gulab Jamun, Malpua, Puri and the most famous Jalebi.
Ingredients for Coconut Rabdi
1 liter full cream Milk
1/2 cup grated coconut
1/2 cup khoya
Sugar (as per taste)
Cashew nuts
Cardamom
Chopped almonds and pistachios
10 saffron threads
Rose petals (for garnish)
How to make Coconut Rabdi?
1. Soak 10-15 cashews in hot water in a small bowl. Keep it aside for 15 minutes.
2. Meanwhile, take a pan and add full cream milk into it. Keep heating it until it boils. When this happens, slow down the flame and keep cooking until the milk reduces to 3/4 quantity. Keep in mind that keep stirring it so that it does not stick to the pan.
3. At this time add saffron threads and khoya to milk. Keep stirring it for a few minutes and remove whatever sticks to the sides of the pan. Take a mixer and grind the soaked cashews until they become a fine paste.
4. Now add sugar and grated coconut to the mixture. Mix it well and keep stirring until the milk starts thickening. Add cashew paste to it and keep cooking until its rawness goes away.
5. Add crushed cardamom to this mixture and stir well. Remove from flame and let it cool.
6. Pour the coconut rabri into a serving bowl and garnish with rose petals and chopped nuts. Your coconut rabri is ready to eat! You can also serve it with Jalebi or Gulab Jamun.