Cornflakes Rabri

Cornflakes Rabri Rabdi

Cornflakes Rabri

Cornflakes Rabri Rabdi

Cornflakes Rabri

Come Delhi summers and we all start craving for Kulfi, Rabri, Rasmalai and anything chilled and sweet. Delhi is adorned by those colourful Ice Cream carts at every nook and corner. With all those limitless flavours and colourful icrecreams coming up, who would want to bear the heat and make a dessert at home? But then, there is really something about homemade stuff, no matter how simple it is, something….. that makes us drool more…is it the flavour of affection?…or touch of simplicity….or both?…can’t really say. So with the love for family and the zest for cooking, I set out to make this on a really hot day. Now let me be honest. Though it is awfully simple to make but it takes time. This is  because of the time taken to reduce the milk. So start this task while you have other chores to do in the kitchen or around. Otherwise impatience would be your friend for the next one and half hours 😉

Ingredients:

1 litre full cream milk
1/2 cup cornflakes
a little less than 1/2 cup sugar
1/2 tsp cardamom powder
2 tbsp chopped almonds (or preferably soaked in water for a few hours, then peeled and chopped)
chopped almonds and pistachios to garnish

Serving: 5 persons

Cooking Time: 90 minutes

Method:

  • Boil milk in a thick bottomed wok or any wide and deep utensil. Reduce the heat to low.
Cornflakes Rabri Rabdi

Lets begin. Boil milk.

 

  • When the milk starts to boil again, add cornflakes and stir.
Cornflakes Rabri Rabdi

Add cornflakes

 

  • When the milk begins to reduce it thickens around the sides of the wok. Moist the sides with the milk, then scrape and collect the thickened part back into the rabri.
Cornflakes Rabri Rabdi

Ah! Its starting to thicken.

 

  • When the milk conrflakes mixture is reduced to half the quantity or more, add sugar. Cook till sugar dissolves and mixture thickens further. Turn off the heat. Please note that this mixture thickens after cooling down and really thickens after refrigeration. Hence, while cooking turn off the heat a little before it reaches the consistency you desire.
Cornflakes Rabri Rabdi

Time to add some sweetness!

 

  •  Add nuts now or while cooking if you prefer. I added chopped almonds, but in hindsight I would have used soaked and peeled almonds.
Cornflakes Rabri Rabdi

Here go nutty nuts

 

  • Add Cardamom powder and mix.
Cornflakes Rabri Rabdi

Infuse some aroma with cardamom powder

 

  • It ready! Set aside to cool. Once done, refrigerate for at least 2 hours.
Cornflakes Rabri Rabdi

Oh yeah! Almost there. Time to cool and chill.

 

  • One good idea would be to pour it in small containers meant for individual serving. This is because this Rabri really “sets” once refrigerated. Serving it in individual moulds, like we do with Phirni, would add to the presentation.

I was not patient enough to wait till refrigeration. So these are the clicks much before that. Nonetheless, this one is hard to resist! 🙂

Cornflakes Rabri Rabdi

Gobble up!

IMG_4499

 

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Comments
5 Responses to “Cornflakes Rabri”
  1. Very delicious and innovative recipe.. love the idea 🙂

  2. Rashi Sharma says:

    Tried this recipe at home..it is very easy to make and yes it comes out too tasty..my kiddo loves it ..Thanks Sharda for sharing this and looking forward for many more delicious items 🙂

  3. Anamika Arun says:

    Very innovative recipe..trying to imagine the taste 🙂

  4. hi Sharada ! Thank you so much for the insipiration :-)) I made it for my family and we loved it to bit..
    Heres my blog post link back to ur dish ! thanks once again :-))

    http://www.sizzlingtastebuds.com/2015/03/cornflakes-rabri-indian-desserts-party.html

    Cheers
    Kalyani

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