Badaam Rabri (Almonds pudding)
Badaam Rabri (Badaam pudding ) is a super rich , creamy, luxurious almonds and milk pudding, made with fresh almonds paste, cream, saffron and milk ,simmered slowly till it is at its best condensed form.
Diwali is over, but my sweet cravings are not … I know that’s really not good. But what do I do ? I was so craving for some rabri( read badaam rabri / almonds pudding) this morning, and had to make it. And I promised myself, that i’ll have it in moderation!
I guess, moderation is the key, and having a sinful treat, at times, in moderation is perfectly fine.
Badaam Rabdi ( Almonds pudding )
I have loved rabri since childhood, it is a bit heavy, but its sweet , thick creamy texture has my heart. My mum cooks rabri (Rabdi ) at home, using milk and lots of malai (cream).
This recipe of almond rabri ,has the similar cooking method, just with the addition of almond paste, to give this a nutty almond flavour, and the goodness and richness of almonds (Badam).
I usually have this chilled, but you can have this warm as well.
If you are done eating rabri, and still some is left over, try freezing these, in kulfi moulds, and making badaam Kulfi (almonds ice cream) .
It tastes really rich and creamy.Just a small tip !! That’s what I do with my Badaam rabri (Rabdi ) the next day .
Ingredients for Badaam rabri
Overnight Soaked Badaam or Almonds : If you do not have soaked almonds you can use blanched almonds. Just soak it in water half an hour before cooking the rabri.
Other than badam you need ghee, milk, Saffron, malai (or cream / clotted cream), Sugar, cardamom powder to make this delicious creamy Badaam pudding.
Method to cook Badaam Rabri (Rabdi )
In one bowl, warm 1/2 a cup of milk, and add saffron to it.Keep aside.
Once the soaked almonds are ready and peeled, make a paste using soaked almonds and milk.
Now add ghee in a thick bottomed pan, and cook almond paste in it ,on slow heat for 15-20 minutes. You will know the almond paste is cooked, when the ghee is all absorbed, and the paste starts to reduce and thicken. It sticks to the spatula, leaving the pan.
Keep stirring the paste, so that it does not burn or stick to the bottom.
Once the almonds paste is cooked, add saffron milk.
Stir the paste and the milk nicely. Add rest of the milk, and let it simmer on slow heat for almost 20-30 minutes.
Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well.
You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thicker in consistency, in the end.
Now add the cream /malai, cardamom powder and mix well.
Let it simmer for another 5 minutes.
Add chopped almonds (optional), and sugar at last, and bring to a boil whilst stirring, and scraping milk off sides.
Serving and Storing badaam rabri
Turn off the heat. put it in a bowl.
Garnish with chopped almonds, rose petals and saffron stands. Serve hot or chilled, depending on the weather.
Another best combination is fresh hot out of the kadhai Jalebi with rabri . IYKYK. And if you have not tried this combination of Jalebi with rabri , you need to give it a try.
Gulab jamun with rabri is another lovely combination you should try . If you love gulab jamun, im sure you will love this combination of gulab jamun and rabri too.
As i mentioned earlier above leftover rabri can be freezed in ice cream moulds and it makes amazing Saffron badaam Kulfi (almonds ice cream ) kulfi. This Badam kulfi tastes really rich and creamy.
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Check out more dessert recipes on the Blog here
Suji Halwa (Traditional Indian Semolina pudding)
Samo seeds (barnyard millet )Kheer / pudding
Badaam Rabri
Ingredients
- 1 tbsp organic pure ghee
- 1/2 cup soaked almonds soaked and skin peeled
- 1/2 cup milk to make almond paste
- 1/2 cup warm milk to dissolve saffron strands
- 4 cups milk
- 1/2 cup sugar you can adjust the qty of sugar, as per the sweetness you want
- 1/2 tsp cardamom powder
- 1/2 cup malai / clotted cream
Instructions
- In one bowl, warm 1/2 a cup of milk, and add saffron to it.Keep aside.
- Once the soaked almonds are ready and peeled, grind them with 1/2 cup milk to make a paste.
- Now add ghee in a thick bottomed pan, and cook almond paste in it ,on slow heat for 15-20 minutes. You will know the almond paste is cooked, when the ghee is all absorbed, and the paste starts to reduce and thicken. It sticks to the spatula, leaving the pan. Keep stirring the paste, so that it does not burn or stick to the bottom.
- Once the almonds paste is cooked, add saffron milk.Stir the paste and the milk nicely.
- Add rest of the milk, and let it simmer on slow heat for almost 20-30 minutes. Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well. You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thicker in consistency, in the end.
- Now add the cream /malai, cardamom powder and mix well. Let it simmer for another 5 minutes.
- Add chopped almonds (optional), and sugar at last, and bring to a boil whilst stirring, and scraping milk off sides
- Turn off the heat. put it in a bowl. Garnish with chopped almonds, rose petals and saffron starnds. Serve hot or chilled
Notes
- Always use a thick bottomed pan for cooking this.
- Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well. You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thick in consistency, in the end.
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