Subho bijoya and Happy Vijaydashmi to all my readers ! Celebrating with Kaju Barfi Malai / Rabdi
Kaju barfi malai is actually kaju katli / barfi rabdi / rabri in disguise. Dressed up for the occasion with rich and creamy kaju barfi or kaju katli. Beautifully scented with cardamoms. Adorned with emerald pistachios. Rich. Creamy. Heavenly. Delightfully delicious. The easiest and tastiest rabdi you will ever make.
And yes I don’t make rabri / rabdi with condensed milk. I scald the milk till it turned into luscious and creamy.
Like other Indian festivals, many stories surrounds this festival too. Dusshera is special one , as it celebrates triumph of good over evil …truth alone prevails…and it profess the importance of defeating evil in our lives. I am not a religious person, but I love the essence of this festival.
Tradition or no tradition, sweets are essential part of this festival. A sweet laden send off to Ma Durga who returns to her heavenly abode on Dashami and wishing that next year she will return with more good fortune and prosperity. And one more reason for us mortals to enjoy the sweet palette of roshogollas, mango sandesh, and rasmalai.
Like every year, this year too I thought of making some Bengali sweets for the occasion. Relocation, cluttered kitchen and an empty pantry, put an end to all my hopes. After much brainstorming, I decided to go with this – an unusual but delicious to the core – Kaju barfi malai. Rabdi is known in Bengal as Kheer (not payasam / Bengali payesh). In Bengal, kheer is nothing but thickened and sweetened milk garnished with fried cashews and raisins. This is the easiest dessert , requires little bit of time and patience but way easier than the Bengali payesh, at least for those who holds puritan views on payesh about its texture, flavour and taste.
Rabdi is one delightful sweet dish that you can make with just milk and sugar and few dry fruits and nuts. It does not need any elaborate preparation. Nevertheless it is so versatile that you can flavour the rabdi as per the flavour of the season, or as per your mood whichever suits you best.
Here are few delicious rabdi recipes with different flavours that you can try –
1. Granola tart with sitaphal rabdi / rabdi made with custard apple.
2. Plain rabdi that you can serve with chenna malpua – Malpua with Rabdi
3. Rabdi infused with fresh oranges / orange basundi that you can drizzle over this French yogurt cake.
It would be wrong to assume that this crops up from my tiny brain, I was browsing through my old magazine cutouts when I stumble upon this sweet dish. A thick rabdi was served with kaju barfi. Sounds exciting as I had a box of kaju katli lying in my fridge and I decided to give it a try. I have made a small change to the original recipe, I have added few pieces of kaju katli in the milk while making the rabdi and it brings the most delightful change, I was hoping for. Thick, creamy , sweet and rich. Worthy of special occasion.
- 500 ml Milk, full fat
- 12- 15 Kaju katli / barfi
- 3-4 Green cardamom
- Rose water : few drops
- Saffron : few strands
- Pistachios : a handful
Boil the milk in a heavy bottom pot, with few green carrdamoms thrown in, till it reduce to its half the measure. This will take around 20 minutes on medium low heat. Keep stirring.
If you want more malai or cream on top ,then keep collecting them on sides of the pan. I dont like that so I keep stirring it, that way cream will get fully incorporated into the milk and gives a delicious taste to it.
- Breaks the kaju barfi into small pieces, and add it to the thickened milk.
- Simmer the milk on low heat till the kaju barfi melts and incorporates well in the rabdi.
- Sprinkle rose water, add few strands of saffron in it, throw some pistachios, cover and let it cool.
- Once the rabdi cool completely, it will thicken more.
- Keep it in the fridge and serve chilled.
May Ma Durga blessings be with you forever !