Gulkand Rabdi

Wish you all a very Happy Gujarati New Year. After all the feasting in Diwali, New year also needs its own sweet.

Rabdi is sweet and thick milk dessert made after cooking the milk for a long time. The usual flavorings are cardamom, dry fruits, saffron but this gorgeously pink rabdi is made with gulkand. Its lusciously thick with specks of rose petals throughout. Make it this Diwali and wow your family and friends...

Ingredients: 

2 litres full fat Milk

200 grams sweetened condensed milk

2 tablespoons gulkand

Rose petals and Pistachios for garnish

Heat the milk in a thick bottomed vessel. When it comes to a boil, add the condensed milk. Now keep boiling and occasionally stirring till the milk has thickened. When the rabdi is almost done, add the gulkand and continue cooking. The process took me about 40 minutes. The rabdi will thicken when it is cooled, so stop cooking it a little before it has reached it ideal consistency. 

Pour into serving cups, garnish with rose petals and pistachio slivers. Serve chilled.