Orange Rabdi, also known as Komlalebur Payesh, is a delightful Indian dessert that combines the richness of full cream milk with the refreshing citrus flavor of orange pulp. Garnished with chopped pistachios, this sweet dish is perfect for celebrations or a comforting treat. Follow us for more such recipes and enjoy the magic of traditional flavors!
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Boil the full cream milk in a heavy-bottomed pan and reduce it to one-third of its original quantity by continuously stirring to prevent burning.
Add sugar to the reduced milk and mix well until it dissolves completely.
Allow the milk mixture to cool slightly before adding the orange pulp. Ensure the milk is not too hot to prevent curdling.
Mix the orange pulp gently into the milk and refrigerate the rabdi for a few hours to let the flavors blend.
Garnish with chopped pistachios before serving.
Use fresh and sweet oranges for the best flavor. Avoid using sour oranges as they may curdle the milk.
Cool the milk mixture properly before adding the orange pulp to prevent curdling.
Stir the milk continuously while reducing to avoid burning or sticking to the pan.
Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for a rich and creamy texture, but you can use low-fat milk if you prefer a lighter version.
How do I prevent the milk from curdling when adding orange pulp?
Ensure the milk mixture is cooled properly before adding the orange pulp. Adding it to hot milk can cause curdling.
Can I use other nuts for garnish?
Yes, you can use almonds, cashews, or any nuts of your choice for garnish.
How long can I store Orange Rabdi?
You can store Orange Rabdi in the refrigerator for up to 2 days. Ensure it is covered properly to maintain freshness.
Can I make this dessert vegan?
Yes, you can use almond milk or coconut milk as a substitute for dairy milk and sweeten it with a vegan sugar alternative.
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