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Rabarhi
- Yield:
1 kg
- Difficulty
Easy
- Ready in
2 hr 30
Published 1990
The mithai that explains the girth of the Northerners and satiates their sweet tooth. Despite the constant attention—and time—required, Rabarhi is a surprisingly simple dessert to make.
Ingredients
3 litres 12½ cups 350 g 1¾ cups<
Method
Preparation
THE PISTACHIO: Blanch, cool, remove the skin and cut into slivers.
Cooking
Put milk in a kadhai, bring to a boil, reduce to low heat and stir constantly for 20 minutes. Thence stir after every 5 minutes until milk is reduced to 900ml/3¾ cups and acquires a granular consistency. Remove,
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