Nikhil Swami/Bikaner. Bikaner is famous all over the world for its taste. Such a sweet is also available here where local and foreign people come to this shop and taste it. We are talking about Bikaner’s special Rabri. The specialty of this Rabri is that it does not last for long hours. More than 40 kg of Rabdi gets destroyed in about three to four hours.
This Rabri is also used in other cities which are at short distance. This rabri is not sent to foreign countries, rather foreigners themselves come to this shop and taste the rabri. There is a lot of demand for this rabri in winter. Rabdi has double use in winter. Firstly, people eat rabri directly and secondly, people also eat this rabri by applying it on hot ghevar. Another specialty of this Rabdi is that a person can eat only 100 to 150 grams of Rabdi at a time.
Giving the taste of Rabdi for 90 years
Shopkeeper Babu Raj Chhangani told that Manka Maharaj’s Rabdi of Mohta Chowk, Bikaner is very famous. His grandfather Manka Maharaj had started this work. After this, all the family members are engaged in the work of making Rabri. Rabri is being made here for about 90 years. Eight kilos of milk is heated continuously for two hours. Due to which the wax keeps forming. Currently the price of Rabdi is Rs 360 per kg. 40 to 45 kg rabri is made daily. The Rabdi here also reaches Jaipur. This rabri does not spoil only for six hours, after which it starts spoiling. Domestic and foreign tourists like Bikaner very much in winter.
This is how it is prepared
He says that it takes more than two hours to make rabri. First the milk is heated thoroughly. After that the cream is separated. One and a half kilos of rabri is obtained from 8 kilos of milk. Rabdi is ready after two hours. Sugar, saffron, pistachios, almonds and cashews are also added to rabri.
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Tags: food, food 18, Street Food
FIRST PUBLISHED: December 24, 2023, 07:54 IST
