BM# 63: Journey through the Cuisines
Week 2: Rajasthani Cuisine
Day 9: I for Instant Rabri with Rajasthani Mawa Malpua
Letter ‘I’ seemed a little difficult to find recipes for and after looking around the internet, I decided to make ‘Imarti’, a cousin of jalebi aka jhangri (in the Southern states). It is quite commonly made all over the country and technically cannot be associated with Rajasthan, but I took the plunge and finalized it for ‘I’. I watched a few videos and I was confident that I had it all figured out. I set out an afternoon making the Imarti, but unfortunately (sob.. sob..) my imarti were epic failure. They were not juicy and sweet — instead they were rubbery and sugar crusted 🙁
Back to the drawing board, I had to get creative with the names, so it is I for Instant Rabdi with Mawa Malpua. These I absolutely loved — so easy to make and the taste was OMG, so rich, decadent and sinful. I couldn’t stop myself from eating a couple of malpuas with rabdi and then had to walk around the block to get rid of the guilt (and calories).
This instant rabdi is the easiest dessert you could ever make. Traditionally it is made by boiling milk and the cream is collected for about 1½~2 hours. I didn’t have that much patience, so went with a quicker and instant version. Recipe uses bread to thicken this rabdi/ rabri. I also used evaporated milk to make even more quick. But you can also use regular whole fat milk and boil till it thickens a little, may be about 20~25 minutes.
Rabdi can be served just as is or it can be served along with malpua or jalebi or falooda. Serve it chilled or at room temperature for a yummy yummy dessert.
Recipe adapted from Tarla Dalal: