Rabdi Doodh Shop Secret Recipe

Ingredients

• 0.5 cup Corn Flour (fine corn starch, sifted)
• 2 cup Cold Water (for corn flour slurry)
• 1 cup Granulated Sugar (white granulated)
• 4 pods Green Cardamom Pods (seeds removed and lightly crushed)
• 1.5 liter Full‑Fat Milk (whole milk for richness)
• 2 pieces Double Roti (Flatbread) (stale, edges removed, finely crushed)
• 1 tsp Kulfi Essence (optional, can substitute rose water)
• 1 cup Tuk Malanga (Flavored Ice Cubes) (pre‑soaked in cold water for 15‑20 min)
• 2 tbsp Almonds, slivered (toasted and crushed for garnish)
• 2 cup Ice Cubes (crushed, for chilling the rabri)

Instructions

1. Make Corn Flour Slurry

   In a mixing bowl combine 0.5 cup corn flour with 2 cups cold water. Whisk until completely smooth with no lumps.

   Time: PT5M

2. Rest Slurry

   Cover the bowl and let the slurry rest at room temperature for 30 minutes. This hydrates the starch fully.

   Time: PT30M

3. Soak Flavored Ice (Tuk Malanga)

   Place 1 cup of Tuk Malanga ice cubes in a separate bowl of cold water and let sit for 15‑20 minutes.

   Time: PT20M

4. Caramelize Sugar

   Heat a heavy‑bottomed pan over medium‑low heat. Add 1 cup granulated sugar and stir continuously until it melts and turns a deep amber color. Add the crushed cardamom seeds and stir for another 10 seconds.

   Time: PT5M

   Temperature: Medium‑Low

5. Add Milk and Reduce

   Slowly pour 1.5 L full‑fat milk into the caramel while stirring constantly. Bring to a gentle boil, then reduce heat to a simmer. Cook, stirring occasionally, until the volume reduces by about half (approximately 30 minutes).

   Time: PT30M

   Temperature: Medium‑High

6. Thicken with Slurry

   Give the rested corn flour slurry a quick stir and gradually pour it into the simmering milk while whisking continuously. Cook for another 5 minutes until the mixture becomes glossy and slightly translucent.

   Time: PT5M

   Temperature: Medium

7. Add Roti Crumbs

   Finely crush the edges of the two stale rotis into a powder (use a grater or food processor). Sprinkle the crumbs into the milk mixture and stir for 3 minutes until fully incorporated and the rabri thickens further.

   Time: PT3M

   Temperature: Medium

8. Flavor and Cool

   Remove the pan from heat. Stir in 1 tsp kulfi essence (or rose water) and the soaked Tuk Malanga ice cubes. Mix gently until the ice melts and the rabri is uniformly chilled.

   Time: PT2M

9. Chill

   Transfer the rabri to a serving container, cover, and refrigerate for at least 30 minutes to set and become fully cold.

   Time: PT30M

10. Serve and Garnish

    Spoon the chilled rabri into glasses, top with toasted slivered almonds, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g