Rabidi?

hfot2 · May 6th, 2007, 02:47

We had rabidi, a wonderful dessert at Wild Grass restaurant in Puri. It had to be ordered in advance or it involved a wait of 20 minutes at the end of the meal.

The only recipe I could find for it is here -

http://www.upstatedesis.com/UDPages/...eId=10&Id=5 2

This doesn't totally sound like what I remember [plus it uses a microwave which we don't have]

Anyone have a stovetop rabidi recipe?

noflylist · May 6th, 2007, 03:10

Did you mean Rabadi?

hfot2 · May 6th, 2007, 03:48

Quote:

Originally Posted by noflylist

Did you mean Rabadi?

I don't know.

On the menu it was spelled rabidi, if I recall correctly, but it was dark and the menu had tiny print.

Sure, maybe it's rabadi - do you have a recipe?

I checked Google and Wikipedia for your spelling, Wiki. brought up <PotLuck> which gave an error message for the external recipe, but I did see the word papaya pass by.

What we had was mostly milk based, I think. The microwave recipe I found seems similar but I'm pretty sure what we had contained no breadcrumbs. I could just improvise.

noflylist · May 6th, 2007, 03:53

Rabadi is milk based, no breadcrumbs though

recipe:

1 litre full fat milk
2 sweet potatoes (200 grams), peeled and grated
150 grams sugar
2 pinches saffron
1/4 teaspoon cardamom powder
2 almonds, blanched and sliced
2 pistachios, blanched and sliced

Method for preparing Sweet Potato Rabadi Recipe
1. Put the milk to boil in a large vessel. Add the sweet potatoes and continue cooking until the potatoes are tender.

2. Add the sugar and continue cooking for 2 minutes. Remove from the heat.

3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.

4. Add the saffron liquid and the cardamom powder to the rabadi. Mix well and put to chill.

5. Just before serving, sprinkle the almonds and pistachios on top.

6. Serve cold.

hfot2 · May 6th, 2007, 04:02

Quote:

Originally Posted by hfot2

I'm pretty sure what we had contained no breadcrumbs. .

Thanks, sounds good and no breadcrumbs just as I remembered.

The sweet potatoes are a surprise, but probably this is what we had.

vir · May 6th, 2007, 05:19

The rabdi I know of doesn't have any potatoes in it. Its made purely of milk. Saffron and Cardamom is added for flavour. I have never cooked it but I have seen it being made.

Its very simple to make...See the recipe of rabri:
http://www.indianfoodforever.com/desserts/rabri.html

I think the Rabri I usually eat has Saffaron instead of kewra.
I have seen it made in thick iron kadai.

==============

There is also rabadi which is very popular in Rajasthan. Its made of Bajra flour, Chaas (Buttermilk).

noflylist · May 6th, 2007, 06:46

I want Bajra roti, baigan bhartha, chaas and Rabdi to top it off!

Now!

Rothrock · May 6th, 2007, 08:44

My friend's aunt told me how she makes a quick rabri. They are from Karachi so it reflects the Pakistani preference fro kewra over rose water.

Take a can of sweetened condensed milk, stir in a couple tablespoons of yogurt, put in a couple teaspoons of ghee. Microwave for a few minutes. Take it out and give it a good stir. Microwave for a few more minutes. Add some flavorings such as kewra, shaved almonds or pistachios, maybe a little cardamon.

I've never had the real thing, but this was pretty good.

jyotirmoy · May 6th, 2007, 12:58

The word is Rabdi, pronounced like Rabri.
To the best pf my knowledge sweet potatoes are not used. The process of making Rabdi is not simple. It is a very labourious job. Milk and sugar is shimmered in a very wide Kadahi on low heat. The large vessel allows a large surface are of the shimmering milk to come in contact with air. This results in "skins" forming on the surface. These are painstakingly scooped up & kept. Layers are made. When the milk becomes like custard it is taken off and cooled. The layers of skin are added to the thickened milk and kept for some time.
Traditionally no flavourings are used but Cardamom, Saffron and Pistas may be found at some places.The word is Rabdi, pronounced like Rabri.
To the best pf my knowledge sweet potatoes are not used. The process of making Rabdi is not simple. It is a very labourious job. Milk and sugar is shimmered in a very wide Kadahi on low heat. The large vessel allows a large surface are of the shimmering milk to come in contact with air. This results in "skins" forming on the surface. These are painstakingly scooped up & kept. Layers are made. When the milk becomes like custard it is taken off and cooled. The layers of skin are added to the thickened milk and kept for some time.
Traditionally no flavourings are used but Cardamom, Saffron and Pistas may be found at some places.

Rothrock · May 6th, 2007, 22:02

Wouldn't that be ??????

hfot2 · May 7th, 2007, 02:00

The rabidi [rabadi?] we had was in Puri at Wild Grass Restaurant. It was described as a speciality of the area and of Orissa in general. [not Rajasthan]

[No microwaving in our house]

May 6th, 2007, 02:47	#1
hfot2 MemberS Join Date: Aug 2004 Location: Vermont Posts: 515	Rabidi? We had rabidi, a wonderful dessert at Wild Grass restaurant in Puri. It had to be ordered in advance or it involved a wait of 20 minutes at the end of the meal. The only recipe I could find for it is here - http://www.upstatedesis.com/UDPages/...eId=10&Id=5 2 This doesn't totally sound like what I remember [plus it uses a microwave which we don't have] Anyone have a stovetop rabidi recipe?

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May 6th, 2007, 03:10	#2
noflylist Account Closed on User's Request Join Date: Jan 2007 Location: Houston Posts: 840	Did you mean Rabadi?

May 6th, 2007, 03:53	#4
noflylist Account Closed on User's Request Join Date: Jan 2007 Location: Houston Posts: 840	Rabadi is milk based, no breadcrumbs though recipe: 1 litre full fat milk 2 sweet potatoes (200 grams), peeled and grated 150 grams sugar 2 pinches saffron 1/4 teaspoon cardamom powder 2 almonds, blanched and sliced 2 pistachios, blanched and sliced Method for preparing Sweet Potato Rabadi Recipe 1. Put the milk to boil in a large vessel. Add the sweet potatoes and continue cooking until the potatoes are tender. 2. Add the sugar and continue cooking for 2 minutes. Remove from the heat. 3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves. 4. Add the saffron liquid and the cardamom powder to the rabadi. Mix well and put to chill. 5. Just before serving, sprinkle the almonds and pistachios on top. 6. Serve cold.

May 6th, 2007, 05:19	#6
vir Indori Join Date: Apr 2005 Location: Los Angeles, CA Posts: 238	The rabdi I know of doesn't have any potatoes in it. Its made purely of milk. Saffron and Cardamom is added for flavour. I have never cooked it but I have seen it being made. Its very simple to make...See the recipe of rabri: http://www.indianfoodforever.com/desserts/rabri.html I think the Rabri I usually eat has Saffaron instead of kewra. I have seen it made in thick iron kadai. ============== There is also rabadi which is very popular in Rajasthan. Its made of Bajra flour, Chaas (Buttermilk).

May 6th, 2007, 06:46	#7
noflylist Account Closed on User's Request Join Date: Jan 2007 Location: Houston Posts: 840	I want Bajra roti, baigan bhartha, chaas and Rabdi to top it off! Now!

May 6th, 2007, 08:44	#8
Rothrock Member Join Date: Apr 2006 Location: Portland, Oregon Posts: 97	My friend's aunt told me how she makes a quick rabri. They are from Karachi so it reflects the Pakistani preference fro kewra over rose water. Take a can of sweetened condensed milk, stir in a couple tablespoons of yogurt, put in a couple teaspoons of ghee. Microwave for a few minutes. Take it out and give it a good stir. Microwave for a few more minutes. Add some flavorings such as kewra, shaved almonds or pistachios, maybe a little cardamon. I've never had the real thing, but this was pretty good.

May 6th, 2007, 12:58	#9
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,386	The word is Rabdi, pronounced like Rabri. To the best pf my knowledge sweet potatoes are not used. The process of making Rabdi is not simple. It is a very labourious job. Milk and sugar is shimmered in a very wide Kadahi on low heat. The large vessel allows a large surface are of the shimmering milk to come in contact with air. This results in "skins" forming on the surface. These are painstakingly scooped up & kept. Layers are made. When the milk becomes like custard it is taken off and cooled. The layers of skin are added to the thickened milk and kept for some time. Traditionally no flavourings are used but Cardamom, Saffron and Pistas may be found at some places.The word is Rabdi, pronounced like Rabri. To the best pf my knowledge sweet potatoes are not used. The process of making Rabdi is not simple. It is a very labourious job. Milk and sugar is shimmered in a very wide Kadahi on low heat. The large vessel allows a large surface are of the shimmering milk to come in contact with air. This results in "skins" forming on the surface. These are painstakingly scooped up & kept. Layers are made. When the milk becomes like custard it is taken off and cooled. The layers of skin are added to the thickened milk and kept for some time. Traditionally no flavourings are used but Cardamom, Saffron and Pistas may be found at some places.

May 6th, 2007, 22:02	#10
Rothrock Member Join Date: Apr 2006 Location: Portland, Oregon Posts: 97	Wouldn't that be ??????

May 7th, 2007, 02:00	#11
hfot2 MemberS Join Date: Aug 2004 Location: Vermont Posts: 515	The rabidi [rabadi?] we had was in Puri at Wild Grass Restaurant. It was described as a speciality of the area and of Orissa in general. [not Rajasthan] [No microwaving in our house]

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