{"id":11241,"date":"2022-03-16T18:58:00","date_gmt":"2022-03-16T13:28:00","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=11241"},"modified":"2022-05-19T09:16:15","modified_gmt":"2022-05-19T03:46:15","slug":"kesari-thandai-rabdi-kesari-thandai-rabri-2","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2022\/03\/16\/kesari-thandai-rabdi-kesari-thandai-rabri-2\/","title":{"rendered":"Kesari Thandai Rabdi (Kesari Thandai Rabri)"},"content":{"rendered":"\n
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\"\"<\/figure>\n<\/figure>\n\n\n\n

Story of the Broken Earthenware Pot:<\/em><\/strong><\/mark><\/p>\n\n\n\n

The festival of colours i.e. With\u00a0#Holi<\/a>\u00a0is just around the corner…
My green-eyed hunk my husband Uday Kugaji simply adores consuming Rabdi
Thought of preparing\u00a0#rabdi<\/a>\u00a0with a burst of flavours incorporated in it… Kesar + Thandai….. Rabdi for him<\/strong> ….
Wanted to style it in the\u00a0#earthenwarepot<\/a>\u00a0he got for me a few days back…
To my surprise it had a big crack and was also chipped … I was so disheartened to see this…
But as I looked at the broken earthenware pot , it reminded me of Japanese Art that I had once read about & forgotten about…
#Kintsugi<\/a>\u00a0is the Japanese art of putting broken pottery pieces back together with gold \u2014 built on the idea that in embracing flaws and imperfections, you can create an even stronger, more beautiful piece of art.<\/strong>
I embraced the broken earthenware pot, fired it on live fire and placed the\u00a0#KesariThandaiRabdi<\/a>\u00a0in it & the entire styling looked absolutely mesmerising…<\/strong><\/p>\n\n\n\n

A rich creamy dessert prepared with thickened milk, flavoured with home-made (prepared at home) Thandai Mix powder or thick paste and saffron , laced with silver leaf and garnished with saffron strands, slivered pistachio nuts ,almonds, lightly toasted fennel, melon and pepita seeds and edible dried rose petals.<\/strong><\/p>\n\n\n\n

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Preparation Time: 20 minutes<\/p>\n\n\n\n

Cooking Time: 90 minutes<\/p>\n\n\n\n

Serves: 4<\/p>\n\n\n\n

Ingredients and Quantity:<\/p>\n\n\n\n

Full Cream Milk- 6 cups<\/p>\n\n\n\n

Sugar- 75 gm.<\/p>\n\n\n\n

Saffron strands, steeped in 1\/4th<\/sup> cup of lukewarm mil- 1\/4th<\/sup> gm.<\/p>\n\n\n\n

Pistachio nuts, lightly roasted and chopped \/ slivered- 15 gm.<\/p>\n\n\n\n

Almonds, lightly roasted and chopped \/ slivered- 15 gm.<\/p>\n\n\n\n

For the Flavoring:<\/strong><\/p>\n\n\n\n

Thandai paste, prepared at home<\/p>\n\n\n\n

Almonds- 30 gm.<\/p>\n\n\n\n

Pistachio nuts-15 gm.<\/p>\n\n\n\n

Cashew nuts-20 gm.<\/p>\n\n\n\n

Poppy seeds- 1 \u00bd tbsp.<\/p>\n\n\n\n

Melon seeds-1 tbsp.<\/p>\n\n\n\n

Fennel seeds- \u00bd tbsp.<\/p>\n\n\n\n

Black peppercorns-08-10 mos.<\/p>\n\n\n\n

Saffron, broiled-02 gm.<\/p>\n\n\n\n

Cinnamon powder-1\/2 tsp.<\/p>\n\n\n\n

Green Cardamom Powder- 01 tsp<\/p>\n\n\n\n

For the Applying:<\/strong><\/p>\n\n\n\n

Silver Leaf (Chandi Ka Warq)- 1 sheet<\/p>\n\n\n\n

For the Garnishing:<\/strong><\/p>\n\n\n\n

Saffron strands ,steeped in 1 tbsp. lukewarm milk- a pinch<\/p>\n\n\n\n

Fennel seeds, lightly roasted -2 tsp.<\/p>\n\n\n\n

Pistachio nuts, lightly roasted and chopped \/ slivered- 10 gm.<\/p>\n\n\n\n

Almonds, lightly roasted and chopped \/ slivered- 10 gm.<\/p>\n\n\n\n

Rose petals, dried and edible- 2 tsp.<\/p>\n\n\n\n

For the covering of the Earthenware Pot:<\/strong><\/p>\n\n\n\n

Muslin \/ Cheese cloth, food grade- 1\/4th<\/sup> metre<\/p>\n\n\n\n

Method: For the Home prepared Thandai Paste<\/strong><\/p>\n\n\n\n

Soak the ingredients mentioned from almonds to saffron in the Thandai paste overnight in water.<\/p>\n\n\n\n

Strain the mixture and peel almonds and pistachio nuts, add cinnamon and green cardamom powder and now prepare a silk smooth paste of the entire mixture by adding a little water.<\/p>\n\n\n\n

Method: For the Thandai Rabdi<\/p>\n\n\n\n

In a heavy bottomed non-stick pan, add milk, bring to a boil.
Simmer over low flame \/ heat.<\/p>\n\n\n\n

Add the steeped saffron.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
Keep stirring the milk below it gently to avoid scorching \/ burning.
Repeat the process till 1\/3 rd of the volume of milk is left.<\/p>\n\n\n\n

Add sugar.
The wider the vessel and the richer the milk, the faster it will thicken.
When done, the color changes to a beige-cream \/ off white, and the cream that was pushed aside, collect in layers. Add the nuts.
Remove from the flame. Add the thandai paste and mix well.
Let it cool.<\/p>\n\n\n\n

Transfer to earthenware pots.<\/p>\n\n\n\n

Cover and tie the top of the earthenware top with a muslin cloth
Refrigerate to chill for at least for 03 hours.<\/p>\n\n\n\n

For the Serving:<\/strong><\/p>\n\n\n\n

Serve chilled laced with silver leaf and garnished with saffron strands, slivered pistachio nuts, almonds, lightly toasted fennel, melon and pepita seeds and edible dried rose petals.<\/p>\n\n\n\n

Chef Tips:<\/strong>
1. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
2. You may add a few drops of natural screw pine water \/ Rose water when the Rabdi (Rabri) is done.<\/p>\n","protected":false},"excerpt":{"rendered":"

\"\"<\/p>\n

Story of the Broken Earthenware Pot:<\/em><\/strong><\/p>\n

The festival of colours i.e.<\/strong><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[220,42,64,168,156,157,84],"tags":[250,290,291,288,289,185],"class_list":["post-11241","post","type-post","status-publish","format-standard","hentry","category-chilled","category-desserts","category-festive","category-holi","category-indian","category-indian-cuisine","category-indian-sweet","tag-holi","tag-indiansweet","tag-milkbased","tag-rabdi","tag-rabri","tag-sweet"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2Vj","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=11241"}],"version-history":[{"count":14,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11241\/revisions"}],"predecessor-version":[{"id":11344,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11241\/revisions\/11344"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=11241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=11241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=11241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}