I laid my hands on a very old issue of the Upper crust magazine and it send a tingling sensation in my tongue by reading a recipe called "Lasuni Rabadi". The name of the recipe was such obnoxious, so I wondered what the recipe will taste like?
To end my speculations and all the pondering I decided to try my hands on this recipe. It is a traditional Indian sweet from Lucknow.
Ingredients (4 servings):-
- Lasun (Garlic) - 6-7 Bulbs
- Parboiled Rice- 1 Cup
- Sugar- 8 Table spoon
- Milk - 1 litre
- Mawa (grated) - 500 gm
- Jaggary (grated) - 60 gm
- Kesar- Few strands
- Cardamom Powder- 3 gm
- Salt - A pinch (To enhance the taste)
- In a heavy bottom vessel, pour the milk and keep for boiling.
- Whilst the milk is boiling, chop the garlic and boil it 3-4 times in water & strain.
- Add grated mawa to the boiling milk and stir the mixture on a low flame.
- Add parboiled rice & continue the stirring process.
- Add dry fruits to make it more rich in taste and nutrition.
- Add kesar, cardamom powder and let the milk reduce, stir continuously.
- Add grated jaggary , sugar & a pinch of salt & blanched garlics at last.
- Let all the ingredients blend very well on a slow flame.
- When the mixture turns into coating consistency switch off the flame
- Garnish the rabdi and serve hot.