Holi Thandai Rabdi Recipe

Thandai Rabdi is your classic Rabdi (thickened milk) flavored with Thandai flavors. Serve it as a dessert for Holi or any other festival or special occasion.

Prep time:
10mins

cook time:
1hrs 0mins

serves:
6

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Milk ½ litres

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Thandai powder 8 tsp

Thandai powder

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Granulated Sugar 1 cup

Granulated Sugar

Description

Granulated sugar is the small white crystals of sugar, made either of beet sugar or cane sugar. I ...

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Rose Water 1 tsp

Rose Water

Description

Rosewater is aromatic water obtained by steeping rose petals in water. It is light pink in color.

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Almonds and pistachios 2 tsp

Almonds and pistachios

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Details

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Ingredients For Holi Thandai Rabdi Recipe

Milk ½ litres

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Readymade Thandai powder 8 tsp

Thandai powder

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Granulated Sugar 1 cup

Granulated Sugar

Description

Granulated sugar is the small white crystals of sugar, made either of beet sugar or cane sugar. I ...

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Rose water drops 1 tsp

Rose Water

Description

Rosewater is aromatic water obtained by steeping rose petals in water. It is light pink in color.

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Almonds and pistachios 2 tsp

Almonds and pistachios

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Methods

How to make Holi Thandai Rabdi Recipe

1. Heat milk in a heavy-bottom non-stick pan over medium heat and bring it to a boil. Stir frequently to avoid scorching at the bottom of the pan.
2. Once the milk comes to a boil, add Thandai powder to the pan and mix well.Reduce the heat to low and let the milk cook until it is reduced to almost ¼th and is thick and grainy. Stir after every 2-3 minutes to avoid scorching. Also, keep scraping the sides of the pan frequently to remove the solidi
3. Once the milk is reduced, add sugar and rose water to the pan and cook for another minute.Check for sugar and add more if required. Cook for another minute for the sugar to dissolve.
4. Remove the pan from the heat and let the rabdi cool for 10-15 minutes.Refrigerate the rabdi for 3-4 hours or until chilled.Transfer it to serving bowls,