Coconut Rabdi

Ingredients list for Coconut Rabdi

• 1 litre Milk
• 1/4 cup Dessicated Coconut
• 1 cup Fresh coconut , scraped
• 2 Tender coconut , flesh removed
• 4 tablespoons Sugar
• a few strands Saffron

Method

1. Bring the milk to a boil in a wide shallow pan, then reduce heat and cook on low heat. As the cream forms on the surface, push it towards the edge and continue to cook pushing the cream to the edge each time it forms on the surface.
2. Add sugar and saffron and stir until the milk is less than quarter of the original quantity. Scrape the cream formed on the sides back into the milk. Take it off the heat, cool down to room temperature and chill in the refrigerator.
3. Heat a non-stick pan, add desiccated coconut and roast for 1-2 minutes or till fragrant. Add fresh coconut, mix well and continue to saute on low heat.
4. Put tender coconut flesh in a chopper and crush. Add this to the cooled rabdi and mix.
5. Cool the roasted fresh and desiccated coconut and add to the rabdi mixture. Mix well, transfer into a chilled tender coconut shell, garnish with a few saffron strands and keep it in the refrigerator to chill.
6. Pour into individual serving bowls and serve chilled.

Nutrition Info