1 litre full fat milk
2 medium sized Sitaphal / Custard Apple
1/2 cup sugar
2 tbsp milk powder
1 tsp cardamom powder
Chopped dry fruits to garnish.
Take the milk in a wide mouthed pan and reduce it to it’s 1/2 quantity, keep stirring regularly. Make sure it doesn’t stick to the bottom or burn. Keep scraping the sides and mix with the milk. Once reduced, add the sugar and cardamom powder. Take some milk and mix with milk powder and pour this into the rabdi for rich flavour and cook a for a little more time. Let it cool down and in the meanwhile take out the pulp of sitaphal. Take out the seeds and collect the pulp in a bowl.
After the rabdi has cooled down to room temperature, mix the sitaphal pulp and let it rest in refrigerator at least for 4 hours. Serve chilled.
This recipe of sitaphal rabdi can be time consuming but trust me your family will love this and all your efforts will get paid off well.
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