RABRI,KOLKATA STYLE DESSERT

 

Rabri is a sweet dish originating from Indian subcontinent. It is made by boiling milk on low flame for

 a long time until it becomes dense and changes its color .It turns off white or pale yellow. Spices and

 nuts are added to it to give another flavor. It is chilled and serve as dessert. Rabri is also known as

 Rabdi in Northen India where this is made with full fat milk, sugar, cardamoms and nuts. It tastes very

 delicious, creamy in texture.

Making rabri at home take some time and needs patience but the end results are worth the effort.

HOW IS IT MADE?

I know 2 ways to make rabri .The first one is to shimmer milk until it reduces to 1/3 of the original

 quantity. During this period, layers of milk cream formed top is moved to the sides of pots and stuck.

 These layers are lastly gives a great texture in rabri. Keep it to chill and garnishing with pistachio and

 almonds. The other method of making rabri is just to keep milk in shimmer on gas and stir

 continuously. Keep in mind that it is not catch the bottom of container. It takes some time to become

 thick the milk in its texture. Now add ilaichi powder in it. It depends on the quality of milk. You will

 get thick, smooth and granular texture in rabri. Before serving it garnishes with small sliced almonds

 pieces.

I made rabri with thick cow milk (“BHAGIRATHI “ milk, It is found in north Bengal). My specialty in rabri is to use of liquid Nolen gur. It is really a beautiful aroma comes out from rabri for adding nolen gur.

INGREDIENTS NEEDED:

1)      MILK: 1 LIT

2)      NOLEN GUR/JAGGARY: 200 GRAMS or according to your taste.

HOW TO COOK:

Take 1 liter of milk in a container .Keep it on gas oven and start to boil milk. Keep the flame in 

shimmer position. The milk starts boiling put a spatula in milk and stir. It will help not to overflow the 

milk, layers of milk is started to form. Collect milk layers on the side of container with the help of 

spatula. It is a time taking matter but last result is so tasty .At the time when milk becomes ½ of 1 liter I

add nolen gur in milk and again stir. Now I collect more thick layers of milk on sides of pot.

 It will give a good thick texture in milk. As our KOLKATA SYTLE 

RABRI we use to cut thick layers milk in square pieces and start to 

add in thick milk of rabri. Again boiling of milk is continuing and stir

 .This will give the end product as RABRI. I was not adding any extra dry fruits to garnish .I avoid adding cardamom powders because I 

used nolen gur/jaggery.I t is something different from normal rabri

 Our rabri is ready to serve.Bengalis take rabri as a dessert in dinner 

or lunch. We have it in our dinner.

Happy for sharing it. You can experiment it in your kitchen and I can assure you will get lots of 

compliments.

THANK YOU EVERYBODY.

 

 

SWEET POTATO DESERT/BENGALI TRADITIONAL SWEET DESERT/RANGA ALOOR PANTUA

 

Sweet potatoes are highly nutritious and delicious root vegetables. It is also known as IPOMOEA BATATAS.

We have an idea that sweet potato is full of sugar and starch but according to nutritionists root veggies are not like that. It is a good source of vitamin A and C (i. e. important in cold and flu) which improves your immunity power. It helps to lower blood pressure and reduces strain on heart.

It is the power house of antioxidants so it protects cells against aging and diseases. It is full of Magnesium and Potassium; rich in Beta carotene .Sweet potatoes are good for lung health.

Sweet potatoes are full of fibers. 1 cup of baked sweet potato provides 6 grams of fibers. (Idea taken from source).It promotes skin and bone health, vision and organ function.

Over all it is a good vegetable for our health.

It uses as side dish, ingredients in many dishes from soups to stews and other deserts. I use sweet 

potatoes in making “PANTUA” MEANS FRIED BLACK ROUND DUMPLINGS MADE OF SWEET 

POTATOES IN SUGAR SYRUP.I made pantua from boiled sweet potatoes. Though it is fried desert 

but it bears loads of food values. It is purely Bengali sweet dish. They make it in winter seasons, so 

easy to digest; its fiber helps to digest easily. I use date’s jaggery syrup which I made from hard jaggery 

which is well known as “PATALI” by Bengalis.

HERE IS THE RECIPE:

INGREDIENTS: 1) SWEET POTATOES: 3

2) DRY MILK POWDER: 3 TO 4 TABLESPOONS

3) MAIDA (WHITE FLOUR): 2 TO 3 TABLESPOONS; not more than that according to measurements. Greater amounts will hard pantuas.

4) Semolina (suji):1 ½ tablespoons

6) Deshi ghee: 1 tablespoon

5) WHITE OIL TO FRY

FOR MAKING JAGGARY SYRUP:

Hard jaggery (patali): 100 grams

Water: 2 medium cups.

HOW TO COOK: Boil sweet potatoes, keep in mind that sweet potatoes are not over boiled. Mash

 potatoes with all ingredients. Dry milk powder will add slowly so that it will not make lump in  texture.

To ready jaggery syrup boil 2 cups water with “PATALI”.There is not need to thick syrup. We want just

 thin jaggery syrup.

Make smooth dough. Now separate dough in 10 to 11 numbers. Give round shapes, use ghee or white 

oil on palms for better result during making round shapes.

Fry all balls   in white oil and dip in jaggery syrup. After 10 to 15 minutes take out from syrup and keep in bowl

.

OUR“RANGA ALUR PANTUA” IS READY TO SERVE. It is so delicious that I sure you will get 

appreciation

THANK YOU