Subho bijoya and Happy Vijaydashmi to all my readers ! Celebrating with Kaju Barfi Malai / Rabdi
Celebrating with Kaju barfi malai or rabdi – Kaju barfi malai is actually 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.
And yes I don’t make rabri 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, sandesh, and other mishti.
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. In utter desperation, I thought of making some sandesh , then I realized I have at least three sandesh recipe in my blog, and thus spare you the torture of reading through another sandesh recipe. I have one komola bhog (the orange rasgulla ! )recipe draft lying in my blog for ages, but the photographs are lost in some digital alleys. After much brainstorming, I decided to go with this – an unusual but delicious to the core – Kaju barfi malai.
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.
- Milk (full fat): 500 ml / ½ l
- Kaju katli / barfi : 12- 15 piece
- Green cardamom : 3-4
- Rose water : few drops
- Saffron : few strands
- Pistachios : a handful
- Boil the milk, with few green carrdamoms thrown in, till it reduce to its half the measure.
- 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 !