Life as it is quite complicated so I try to make as well as try recipes that are quite uncomplicated and fuss free. This dessert that I’m sharing today is my younger one’s favourite these days. He is in his early teens and has recently developed a sweet tooth.
The problem with young children is that they always want food instantly. Like when he says I’m hungry, he expects me to move a magic wand and present something delicious in front of him in that fraction of the second. All that is possible in fairy tales but in practical life I do have to whip up something very quickly in a matter of few minutes.
This dessert was created in an effort to serve sweet quickly and in an interesting fashion to him. I had made and posted the colourful sweetened Boondi for Diwali and a little of which was still left to finish. So, I made this instant Gulkand (Red Rose Petals uncooked version of Jam) Rabadi and served the boondi along with it. The boondi and gulkand flavours compliment each other well and since the boondi is quite sweet, I made the Rabadi less sweet, so that both the things put together balance the sweet.
The dessert looks so colourful and pleasant to eyes. It can be served as an individual portion in a shot glass or disposable glass. The Rabadi can be made in advance and chilled. Just before serving top up the rabadi with colourful boondi. I had boondi available but one has an option to buy it from a sweet shop.
Preparation Time:5mins | Cooking Time:15mins | Chilling Time:2hrs | Makes:10-12 Portions | Difficulty Level: Easy
Ingredients For Instant Rabadi
2cups toned milk
4tbsp milk powder
1/8tsp or a dash of white rose water
150gms, low fat cottage cheese or paneer
2-3tsp slivered mixed nuts (cashew-nuts, almonds, pistachios)
In a flat non stick pan take milk and cottage cheese together and bring it to a boil.
Add the milk powder and boil further.
Keep scraping the sides and once the milk reduces to half it’s volume (this takes about 10mins) add the Gulkand and mix.
Reduce the milk to 1/4of it’s volume. Ensure that there is still enough liquid in the pan as the Rabadi thickens more on cooling.
Once the Rabadi has cooled a little add rose water and mix. Chill the Rabadi for few hours.
For serving fill the glass with chilled Rabadi till half it’s height and then top it with coloured boondi and chopped nuts.