Saffron-Infused Rabdi Over Summer Berries – a delicious recipe with Milk, Condensed Milk, Saffron, Blueberries, Raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook milk in a thick-bottomed pan with a wide mouth. If a deep pan or pot is used to cook a lot of milk, the bottom layer sticks to the base while the top layer is still not hot enough. Bring milk to a quick boil, turn the heat to low and let it simmer, stirring occasionally. Using a plastic or wooden spatula, scrape the bottom occasionally, not allowing it to stick to the bottom. Cook it until the milk starts to thicken, and then add the condensed milk.
2
While continuously stirring, add saffron strands and cook until it reduces to a thick consistency. I personally like a pancake batter consistency.
3
Let the rabdi cool down and then you can either chill it or pour it mildly warm over fresh berries.
56
kcal
Calories
2
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 gallons Whole Milk, 1 cup Condensed Milk, 1 pinch Saffron, 1/2 cups Blueberries, and more.
Yes, Saffron-Infused Rabdi Over Summer Berries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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