Kaju Anjir Rabdi
Kaju Anjir Rabdi – Homemade Indian style condensed milk like dessert made with milk, dry figs, cashews along with some subtle sweet dry spices!!
Rabdi/Rabri is a condensed-milk-based Indian sweet. It is made by boiling milk on low heat for a long time until it becomes dense and changes its color to off-white or pale yellow. The sweetness comes from different ingredients based on different recipes like sugar, jaggery, spices, cardamom and saffron. It is garnished with nuts to give it flavor and texture. Some people like to eat it warm while some like it nice and cold! And guess what, freezing leftover rabdi makes an outstanding kulfi!!
This rabdi is next level compare to original rabdi recipe due to a great combination of fig and cashew. Cashew and fig add amazing flavors and texture to this dessert, making it super rich and delicious while cutting down processed sugar in half!! Honestly, you can use any type of raw nuts instead of cashew. Making this dessert might seem like a lengthy process but trust me, it is one of the simplest Indian desserts of all time that requires minimal ingredients!! It pairs so well with any Indian curries like Butter Paneer Masala, Dal Makhani, Kadai Paneer, Biryani etc. I personally like to pair it simply with Masala Puri!! Masala Puri and Rabdi combination is so good that you will loose count of puris!!
This has been one of my very favorite desserts of all time! I love making it on special days like Diwali. It takes your Diwali feast to another level in absolutely good way!! I guarantee your guests will be very pleased with this dessert and will end up eating lot more than just single serving, so make sure to make enough!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy and Healthy Eating!!
Kaju Anjir Rabdi
- ¼ tsp Ghee
- 1 gallon Whole Milk preferred organic
- 10 string Saffron
- 1 small Cinnamon Stick
- 5 Green Cardamom
- 10 Whole Dry Figs
- 1 cup Raw Cashew
- ½ cup Sugar
- ¼ tsp Cardamom Powder
- ⅛ tsp Nutmeg Powder
- Coat deep heavy bottom pan with ghee.
- Add one gallon milk to the pot along with saffron, whole green cardamom and small cinnamon stick.
- Bring it to boil.
- While milk is heating up, cut each fig in four pieces and place them in a bowl. Add cashews to the same bowl. Once milk is about to come to boil, take a cup of hot milk out of the pot and pour it into fig and cashew bowl, making sure the figs and cashews are soaked into hot milk. Keep it aside while you cook the rabdi.
- Once milk comes to boil, bring the heat down to keep boiling/simmering milk, making sure it does not over flow. Keeping a wooden utensil on top of the pot helps with avoiding overflow of milk.
- While cooking the rabdi, you will see malai/fat built up in the middle of the pot frequently. Use the spatula and stick the malai/fat build up on the side of the pot. Keep doing this step every few minutes. This malai/fat built up will add great texture to the rabdi at the end.
- Keep cooking rabdi until the milk reduces to ⅓ amount. It should take anywhere from 40-50 minutes.
- After 30 minuts of soaking figs and cashew in hot milk, blend it in a blender to make chunky paste out of it. I do not make it smooth, leaving the paste rough adds great texture to rabdi.
- Once rabdi is cooked down to ⅓ amount remove cinnamon stick and 5 green cardamom you added initially.
- Then add sugar, cardamom powder, nutmeg powder and fig/cashew paste to the rabdi. Give it a good stir and let it simmer for another 10 minutes.
- Take it off the stove and scrap down all the built up you kept sticking to the side of the pot into the rabdi. Let it cool down.
- It tastes the best when it is cold, although some people like it warm! I like to make it a day before and keep it in the refrigerator until ready to serve!
- Serve it with masala puri, or any Indian food as a dessert!