True rabdi is simply milk that has been brought to a boil and then simmered until most of the water evaporates, and it is thick and creamy. Mixed with sugar, nuts such as almonds and pistachios, and flavorings, rabdi is a dessert in itself. It is also used to make other Indian desserts. Rabdi is incredible when served as a sauce over grilled, stewed or poached fruits — try it with pineapples, apples, pears, mangos, peaches and nectarines. When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored kulfi, start with the recipe for Traditional Thickened Milk Pudding, which is more time-consuming but more authentic, then choose any of the following flavors. Freeze as directed in Quick and Easy Indian Ice Cream. This green-tinted kulfi is one of the most popular. The ground pistachios add to the overall taste and the chopped ones, a delicate punch.
Ingredients
- 1/3 gallon whole milk
- 1/4 cup sugar, or to taste
- 1/2 teaspoon ground green cardamom seeds
- 1/4 cup ground pistachios
- 1 to 2 drops green food coloring, optional
- 1/4 cup blanched pistachios, coarsely chopped
Directions
To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.
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By prateek911_7951355
Glendale, CA
on July 04, 2007
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Awesome recipe, please bring more Indian desserts like Jalebi, Kaju Barfi, Badam (Almond Halwa, Kheer, etc. Thanks!
By a_best_friend_2...
Silver Spring, MD
on January 14, 2007
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I can't find the recipe on here, but Sandra Lee has a much better one. If I remember correctly (and even if I don't, I know this is great you do the following: take a half gallon of good vanilla ice cream and let it soften at room temp or make fresh homemade vanilla ice cream and add these ingredients: 1 tsp ginger, 1 tsp ground cardamon, 1 tsp cinnamon, 1/4 tsp powdered clove, 1/4 tsp freah ground black pepper (trust me, you must add it or it isn't as good. Then add 1/2 cup shelled and smashed pistachio nuts. Mix it up good and refreeze or if you made home made ice cream add all this at the end (last 5 min. You and your friends will love it. I call it "exotic ice cream," so I can serve it with any dish. They always say I gave them too much, but then they eat it all! Yummy.
By aminaakbar_2456582
norcross, GA
on August 15, 2005
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this receipe is very simple and no fancy ingredients required. as an indian i always love kulfi and this receipe is great.
the only problem is it takes a very long time to make and set. but its worth the effort and can be made in advance. thank q sara.
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