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.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
Saran’s approachable style has helped demystify Indian cuisine in America and formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking.
