Mar 22 - Rabdi

Growing up one of the banes of life  was being served a cup of hot milk with bits of cream floating about. It would get stuck in inaccessibly remote parts of the oral cavity that may anatomically be only populated by nerve endings from the 10th  cranial nerve  and evoke the most disgusting reflexes. It may be the reason I never cared for this dessert as a kid.
Fast forward and I can't help marveling at the luxurious flavor and texture that a simple dessert such as Rabdi can bring to the table. The Key ingredient is milk and time, lots of it, for the milk to evaporate and condense down into flaky layers and then barely sweetened with a few spoonfuls of sugar.

  Here's the link to the recipe.


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