Head Over Coin

Indian recipes and culinary adventures

Rabri Shake: A Sweet Symphony for Your Soul, Yaar!

|

Chef Curry Do’pyaza

Rabri Shake: A Sweet Symphony for Your Soul, Yaar!

Namaste Doston! Kem Chho? Sat Sri Akal! Chef Curry Do’pyaza here, ready to whisk you away on a delicious journey with a drink that’s as cool as a cucumber and as sweet as jalebi – the Rabri Shake!

This creamy, dreamy shake is more than just a drink; it’s a celebration in a glass. Think of it as the perfect treat during scorching summer days, a delightful addition to your Diwali feast, or a sweet ending to your Eid celebrations. It’s a versatile drink that fits right in during festivals, family gatherings, or even when you just need a little pick-me-up after a long day.

A Sip of History

Rabri, the star of this shake, has a rich history in Indian cuisine. It’s believed to have originated in North India, possibly during the Mughal era. Imagine royal kitchens filled with the aroma of simmering milk and spices, as skilled cooks carefully reduced milk to create this decadent treat. Now, we’re taking that regal dessert and turning it into a refreshing shake – a modern twist on a classic favorite!

Get Ready to Shake!

Preparation Time: 15 minutes (plus chilling time)
Cooking Time: 45 minutes (for Rabri)

What You’ll Need (Ingredients ka List):

  • For the Rabri:
    • 1 litre Doodh (Full-fat Milk)
    • 1/4 cup Cheeni (Sugar), adjust to taste
    • 1/4 teaspoon Elaichi Powder (Cardamom Powder)
    • A pinch of Kesar (Saffron strands), optional
    • 1 tablespoon chopped Pista (Pistachios)
    • 1 tablespoon chopped Badam (Almonds)
  • For the Shake:
    • 1 cup chilled Doodh (Full-fat Milk)
    • 1/2 cup chilled Rabri (from above)
    • 2 scoops Vanilla Ice Cream (optional, for extra indulgence)
    • Ice cubes (as needed)
    • Chopped Pista (Pistachios) and Badam (Almonds) for garnish

Let’s Get Cooking (Banane ka Tareeka):

  1. Make the Rabri (Rabri Banao): In a heavy-bottomed pan, bring the milk to a boil over medium heat. Once boiling, reduce the heat to low and simmer, stirring occasionally to prevent sticking.
  2. Patience is Key (Sabr ka Phal Meetha Hota Hai): As the milk simmers, a layer of cream will form on top. Gently push this layer to the sides of the pan. Continue this process until the milk reduces to about one-third of its original volume. This will take around 45 minutes, so put on some music and relax!
  3. Sweeten the Deal (Meetha Karo): Add the sugar, cardamom powder, and saffron (if using) to the reduced milk. Stir well and simmer for another 5-10 minutes until the sugar dissolves and the mixture thickens slightly.
  4. Nutty Goodness (Dry Fruits ka Tadka): Stir in the chopped pistachios and almonds. Remove from heat and let the rabri cool completely. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow it to thicken further.
  5. Shake it Up! (Shake Banao): In a blender, combine the chilled milk, chilled rabri, and vanilla ice cream (if using). Add ice cubes as needed for desired thickness.
  6. Blend Away! (Blend Karo): Blend until smooth and creamy.
  7. Pour and Garnish (Serve Karo): Pour the shake into glasses. Garnish with chopped pistachios and almonds. Serve immediately and enjoy this heavenly treat!

Chef’s Tips for the Best Rabri Shake:

  • Full-Fat is Your Friend: Using full-fat milk for the rabri will give you the richest, creamiest texture.
  • Don’t Rush the Rabri: Simmering the milk slowly is essential for achieving the perfect rabri consistency.
  • Chill Out: Make sure both the rabri and milk are well-chilled before blending the shake. This will give you a refreshing and delightful drink.
  • Sweetness Level: Adjust the sugar according to your preference. Remember, the rabri will already be sweet, so start with a small amount and add more if needed.

Rabri, Your Way: Cooking Variations

  • Gas Stove: The traditional method, perfect for a slow and patient cook.
  • Induction Stove: Offers precise temperature control, making it easier to prevent scorching.
  • Slow Cooker/Crockpot: For a hands-off approach, cook the rabri on low for 6-8 hours, stirring occasionally.
  • Microwave: Not recommended for rabri as it’s difficult to control the milk reduction.

Nutritional Information (per serving, approximate):

  • Calories: 350-400
  • Protein: 10-12g
  • Fat: 20-25g
  • Carbohydrates: 30-35g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions:

  • Serve chilled as a refreshing summer drink.
  • Pair it with traditional Indian sweets like jalebi or gulab jamun for a decadent dessert.
  • Offer it as a welcome drink to guests during festive occasions.
  • Enjoy it as a quick and satisfying breakfast on a hot morning.

So there you have it, folks! My recipe for a luscious, delightful Rabri Shake. Now, go ahead, give it a try! Whip up a batch of this sweet nectar for your loved ones. Make it with love, share it with joy, and let me know how it turns out. This is Chef Curry Do’pyaza signing off, wishing you happy cooking and even happier eating!