Kishmish rabdi
and Coconut almond paag
For fasting and to offer kanha ji
Namaste,
welcome to
NishaMadhulika.com
Let's start!
Wash them
Wet the vessel
By doing so,
milk won't stick at bottom.
Heat - 100 ml milk
Turn on the flame
Cook till it comes to a boil
It has boiled
turn off the flame.
Dip raisins in hot milk
Pour the remaining milk
Take full cream milk,
it tastes great.
Turn on the flame
Boil on low flame
Keep them covered
It has come to boil
Stir occasionally
Cook it
Flame - low
Boiled - 15 min
It has thickened slightly
I had time, so I boiled milk
at low flame.
As raisins has to be soaked in milk
for 20 min.
Milk has thickened
Making for fasting
add arrowroot.
Don't add corn flour
Mix well in milk
No lumps should be there
Arrowroot will thicken milk
and will give great taste.
Pour and mix well
Cook while stirring
continuously.
Cook - 3-4 min
Flame - low
Can boil and thicken milk as well
But by thickening milk
like that,
the texture of
raisins and rabdi will differ.
And taste will also differ
The texture of this milk
is very smooth
and the taste is great.
Boiled - 5 min
Flame - low
Stirred continuously
Milk has thickened
Raisins soaked well
Cook it
Stir occasionally
Cook till it thickens
It is cooked,
but should be
thicker.
After it boils
Stir occasionally
Cook at low flame
Milk has thickened
After cooling,
it will thicken more.
Add less sugar to it
As raisins will also give
sweet taste to rabdi.
Turn off the flame
Let it cool down
Paag prep
Turn on the flame
Ghee melted
Roast it lightly
Stir continuously
Don't change the colour
Roast till a nice aroma comes
After - 1 min
Roast - 1-2 min
Stir continuously
Traditional paag is made of coconut
But almond enhances taste
Roasted - 2 min
Turn off the flame
Water - 3/4 cup
Water is added
one third of sugar.
Turn on the flame
Cook till sugar dissolves
Stir occasionally
Sugar dissolved completely
Wire is forming
If wire doesn't form,
cook it - 2-3 min
Reduce flame - low
Cook while mixing
Flame - low
Mix them well
Black pepper will balance
the sweetness
of paag.
Cook - 2 min, flame - medium
Stir continuously
After - 2 min
It is setting
and syrup is not running.
It is cooked
Turn off the flame
Stir well - 3-4 min
So the syrup cools down a bit
Greased the tray
Spread evenly
Keep it in cool place to set
Put cut marks on it
Heat tray - 10 sec
While making kishmish rabdi
Soak raisins in hot milk
While adding arrowroot solution,
stir milk continuously.
Cook - 3-4 min
Stir continuously
So no lumps are formed
While making paag,
for sugar syrup
take water
one third of sugar.
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