Tried and tasted by Nivedita
My very last minute entry to three events. When I was searching for Karah Prashad, I got this recipe and was trying to adjust the time to make it. And today I was so much tempted to make it as its the last date for 2 events, as soon as I came from work, I prepared this one. This is again the famous desert in Punjab.
A very quick desert(but need time to chill the rabdi) and very tasty too.
Coming to the recipe, I got the recipe here.
I added one extra ingredient i.e., Chopped almonds.
Milk - 1 cup
Grated paneer - 1 cup
Condensed milk - 1 cup
Cardamom powder - 1 tsp
Saffron strands - 2
Chopped almonds - 1 tbsp
Original recipe says to add ghee but I skipped it.
Add all the ingredients in a M/W Safe bowl.
Keep HIGH and cook for 5 minutes.
Allow to cool,
Two things I want to change in this are:
1. Do not use frozen paneer, Use fresh and soft paneer as the taste differs a lot.
2. You can add nuts to the rabdi which gives nice crunchy taste.
Sending this to three events :
Pari's event Flavours Of Punjab an Event Announcement
which is started by Srivalli.
Priya (Yallapantula) Mitharwal's