Puneeta Chhitwal-Varma’s recipe from her cookbook Good Food, Healthy Planet makes great use of leftover bread.
Puneeta Chhitwal-Varma ’s recipe from her cookbook Good Food, Healthy Planet makes great use of leftover bread
In lieu of dried blooms, you can also add a single drop of organically produced, food-grade rosewater to the rabri toward the end of the cooking process, she said. Just be sure to turn the heat off quickly “to retain the flavour and aroma of the flower.” Pour the milk into a heavy-bottomed saucepan on medium-high and bring to a boil. Turn the heat down to medium-low once you see rapid bubbles form. Add the crushed cardamom and cook the milk low and slow, stirring every 5 minutes and scraping the bottom to prevent it from sticking and burning. Reduce the quantity of the mixture by half, about 30 minutes. Add the sugar and saffron and allow the mixture to infuse and simmer for another 5 minutes. Then turn the heat off and set aside.
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