Sunday, 28 September 2014

RABRI IN MICROWAVE



DIWALI......knocking at the door with all its glitterati, glamour, crackers, roshnai and sweets. Rabri is a classic, traditional Indian sweet. It is popular in every region, every corner of India. Very rich in taste, it is either eaten as an individual dessert or as an accompaniment with jalebis or malpuas.
My first meeting with Rabri dates back to 1978, when I visited Hardwar, a holy city in India. They sell excellent Rabri. Being a total vegetarian city where even eggs are not allowed, they depend much on fresh fruits and milk. The better the milk quality, tastier will be the dessert. Visited the same place later and may be had gallons of Rabri.

I prepared this Rabri in Microwave to save time, to keep an option open for jazzing up a quick dessert for my family and guests. I went through Tarla Dalal's Microwave Rabri recipe. I did not follow her recipe though. I used homemade instant khoya that once I learnt from an youtube video. Yet, I would credit her for the idea of doing Rabri in Microwave without much hassle. Let us do this Rabri In Microwave together.

INGREDIENTS :[for the Rabri]
Full Cream Milk : 2 litres
Sugar : 150 gm
Instant Khoya : 1medium cup
Cardamom powder : 1/2 tsp
Rose Petals : To Garnish

INGREDIENTS : [for the Instant Khoya]
Milk Powder : 1big cup
Whole Milk : 1 medium cup
Ghee : 1/4 small cup


METHOD :

In a microwave proof bowl, take the ingredients mentioned for the Instant Khoya. Mix well. Microwave at high for 3-4 minutes pausing and stirring at a gap of 1 minute. Its done.

Pour the milk in a heavy bottomed microwave proof bowl. Microwave at 600* power for 10 -12 minutes, pausing and stirring every 3-4 minutes.


Add the sugar and microwave for another 4-5 minutes. It turns into a creamy consistency. Add the Instant Khoya and cardamom powder. Stir and microwave for 2 minutes. Once done switch off.

Transfer to a bowl. Once cool, garnish with rose petals.


It can be served hot or chilled. Chilled tastes better. Enjoy as an individual dessert or as a topping on jalebi and malpua.







10 comments :