To prepare rabdi, take a thick bottom kadhai and pour the milk in it and bring it to a boil.
Once it boils, turn the flame to low and keep stirring until the milk reduces to about 300 ml. Remember to scrape the sides and bring the scrapes back in the boiling milk to get the lachhas.
Once ready, cool the rabri and then layer it with the crushed laddoo, nuts, saffron, and cinnamon powder. Top it with saffron and nuts.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.
