Kabadi

I have taken this product first, because it is actually an intermediate stage in the making of khoya. Rabadi is milk which has been reduced to the consistency of a thick, fluid cream; milk which has been reduced to a third of its volunjie. Let us assume you have started with 2 quarts of whole milk. Place it in a large, heavy, non-stick saucepan over medium heat. Stir it constantly and bring to a boil. This will take about 15 to 20 minutes. Now lower the heat and simmer the milk, stirring often, for about 50 minutes or so. The milk will thicken and reduce by a third. It will resemble tinned evaporated milk, with a warm, milky, caramel-type smell. Let it cool in the refrigerator. In this form, it can be used as the base for several Indian sweets. The short cut to rabadi is tinned evaporated milk, sometimes combined with a little sweetened condensed milk if the sweetened form is needed.