Mumbai?s best desi dessert -- Recommended: Kailash Parbat?s rabdi
While rabdi is popular on menus around town, most restaurants use shortcuts when preparing the time-consuming dessert.
The correct procedure starts with lots of time and patience.
Chefs ideally should begin with full cream milk, lots of it, sitting in a large kadhai over a low flame for hours. As a layer of malai forms on top, the mixture is left to simmer until another layer of malai forms, which is then folded back in. This goes on until the milk has been reduced to less than a quarter. Then cardamom, chopped pistachios and almond slivers are added.
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