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From the Expert
Sitaphal Rabri
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 5 cups
- ½ Cup
- 15 gms
- 15 gms
- 1 1/4th Cup
- ¼ th tsp
- 1/2 gm
- 10 gms For Garnishing
- 1 tsp
Method of Preparation
- In a heavy bottomed pan, add milk, bring to a boil
- Add sugar, cardamom powder and simmer over low flame/heat
- Do not stir too often, as a layer of cream should form over it; After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
- Keep stirring the milk below it gently to avoid scorching/burning ; Repeat the process till 1/3 rd of the volume of milk is left
- Make sure you choose a wider vessel to make the rabri. It will help make the milk to thicken faster.
- When done, the color changes to a beige-cream/off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts
- Remove from the flame. Let it cool. Add the Custard Apple Pulp, mix well
- Transfer to a serving dish / clay pots. Refrigerate to chill for at least 2-3 hours
- Serve chilled, garnished with boiled saffron and pistachio nut slivers
Chef Tips:
1. You may use silver leaf to top this dessert to make it more attractive, but remember to apply it before you garnish the dessert.
2. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
3. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done.
- 15 minutes
- 01 to 1 ½ hour ; Refrigeration time: 2 - 3 hours
- 04
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