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.
Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking. Celebrating the Festival of Lights, he shares three Diwali recipes to make the festive occasion more enjoyable.
Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking. Celebrating the Festival of Lights, he shares three Diwali recipes to make the festive occasion more enjoyable.
