Kesariya Rabdi Board
Kesariya Rabdi Platter — rich and decadent but coming together in just 20 minutes, this is the easiest Diwali dessert to impress with! Paired with mini gulab jamun, jalebi, fresh fruits to cut the sweetness, or even roasted nuts, your friends and family are going to love this!
Ingredients
Makhana & Mixed Nuts Powder:
- 2 tbsp phool makhana (puffed lotus seeds) , roasted
- 2 tbsp cashews , roasted
- 2 tbsp almonds , roasted
- 2 tbsp pistachio , roasted
- 2 tsp ghee , for roasting
Radbi:
- 3 cups whole milk
- 1/3 cup sugar , I used cane sugar
- 1/2 tsp cardamom powder
- 8-10 strands saffron , soaked in 2 tsp cold water
Platter:
- gulab jamun
- jalebi
- mixed fruits
Garnish:
- mixed nuts
Instructions
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Roast your makhana with 1 tsp ghee for 5-6 minutes until crispy. Roast your cashews, almonds, and pistachios for 2-3 minutes until the color changes. Then grind them together in a blender to a coarse powder. Keep this powder aside for later.
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In a heavy-bottomed saucepan on high flame, add in the milk and simmer for 5 minutes. Once boiling, turn the flame to medium and gradually add in your makhana and mixed nut powder.
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Let it simmer for 10-15 minutes and once it thickens up to your desired consistenc, add in your sugar. Cook for 2-3 minutes until the water from sugar evaporates and then add in cardamom powder and saffron. Stir gently and switch off the flame. The rabdi should be relatively thick. You can serve the rabdi warm or cool it, whichever you prefer.
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To assemble the platter, on the serving dish of your choice, arrange your rabdi, jalebi, gulab jamun and mixe fruits. Garnish with mixed nuts and enjoy, your Kesariya Rabdi Platter is ready!