Take a heavy bottom pan, and add milk to it. Bring the milk to a boil and then add saffron. Lower the heat to medium and let a layer of malai form on top.
Using a skewer, push the layer of malai on the side of the pan. Keep repeating the process and keep pushing the malai on the sides.
Cook the milk for one to one and half hours till you are left with half a litre of milk. Then add sugar to this milk and mix well.
Add the laccha collected on the sides back to the rabri, add rose water and cook for another minute.
Pour the rabri in earthen pots for more flavor or just transfer it in a serving bowl. Garnish with almond and pistachio slivers. Serve.
Rocky Road Ice Cream An American innovation, this flavour gets its name from the crunchy almonds, walnuts and chewy marshmallows that add a deliciously unusual element to the otherwise smooth texture…
There is a wonderful tale behind this royal dessert. Scholars trace its creation centuries ago to a marriage alliance between the royal kingdoms of Krishnanagar and Burdwan, two areas within West Bengal.
Chena poda (baked cottage cheese) is a sweet dish from the state of Orissa, India. The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.
In a heavy, medium saucepan, combine the milk, rice, sugar, ginger and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan
