Traditional Rabdi

In a heavy bottom pan take 2 litre milk & boil it on slow flame till it reduces a little, then add milk powder & wish constantly so that no lumps are formed. Cook this again on low flame till it becomes half the quantity.

Then grate 2 malai pedas & add sugar & cook on low flame for 10min more and switch off the gas, Rabdi thicken a little on cooling so don't cook it for too long on flame.

Switch off the gas & let the mixture cook completely then refrigerate it for 2-3 hours, pour it into vermicelli basket & garnish with pistachio & orange & serve.

Note- Adding malai peda will give Rabdi that beautiful grainy texture & also help it thicken.

Note- I have not added any elichy because I prefer it without elichy, however you can add 2 pinches of elichy to flavour the Rabdi.