Shahi Rabdi -Microwave Easy Cooking

Whenever I think of Rabdi it reminds me of Rabdi who is sitting quitely in Patna probably eating rabdi )) No no I am not going to talk about her. There are other interesting things to tell.
Rabdi faluda, Hot Jalebis with Rabdi, Chilled Fruits with Rabdi, is your mouth watering? These sweets can do wonders to your waistline )) So I avoid these goodies.
When I saw this Tarla Dalal’s Shahi Rabdi recipe I could not resist the temptation of making it. It is made in a microwave.
Those who are health conscious can use skimmed milk and skimmed milk paneer.
The taste was heavenly.Wish I had some mangoes to team with rabdi. If rabdi can do wonders to your waist line then mangoes too are culprits in increasing your cholesterol. This was told to us by our doctor. Good I came to know about this after I had my full quota of mangoes this summer. Next summer ? God knows


In this recipe the condensed milk helps to thicken the rabdi and paneer gives body and flavour. It is advisable to use unsalted paneer to prevent curdling.
INGREDIENTS

1 cup milk
1 cup grated paneer ( unsalted)

1/2 cup condensed milk
1/4 tsp elaichi powder/ green cardamom powder
a few strands saffron/kesar
1 tsp ghee
a few drops of rose essence
garnish with nuts/pista
METHOD
Mix everything in a large microwave proof bowl and microwave HIGH for 6 minutes.
Serve chilled.
IMPORTANT TIP
Select a large microwave proof bowl so that the mixture will fill one fourth its height keeping enough space for the milk to rise without spilling.
UPDATE -If you have problem getting unsalted paneer,  then curdle one litre  milk with lemon juice/vinegar. Pour this  curdled milk in a fine wire mesh sieve or a cheese cloth. Let the water drip for  about 20 minutes. The paneer is so soft , that you can just blend it with the other ingredients.