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Kaju Anjir Rabdi
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Kaju Anjir Rabdi

Homemade Indian style condensed milk like dessert made with milk, dry figs, cashews along with some subtle sweet dry spices!!
Prep Time10 minutes
Cook Time1 hour
Course: Dessert
Servings: 10

Ingredients

  • 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

Instructions

  • 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!
    Kaju Anjir Rabdi

Notes

These are some substitute options for raw cashews : pine nuts, almonds, walnuts, hazelnuts, pumpkin seeds, sunflower seeds, watermelon seeds (magajtari).