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How to make Punjabi Rabadi Kulfi at Home

Punjabi Rabadi Kulfi


Kulfi is a very heavy Ice-cream for eating as compeer to all of other Ice-cream.

Generally all type of kulfi is made my condensing milk with addition of some Sugar, Cream/Butter and milk Powder (SMP)
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Ingredient Require for 2 liter of Kaju Kishmish Ice-Cream are


Milk - 1500 ml.

Milk Powder - 50 gram.

Fresh Milk Cream - 1000 ml.

Sugar - 350 gram.

Stabilizer - 10 gram. (Danisco/Lucid)

Nuts  : Almond - 100 gram.(Badam)
           Pistachio - 100 gram. (Pista)

Ice or Chilled water - 1 liter.

Equipment require for home made Ice-Cream.

Gas stove
Iron Karahi (3 liter Iron pot)
Refrigerator


Process of Rabadi (Kulfi premix) Production.

First take Milk in Karahi and start heating until it start boiling. During heating stirring is most important factor in making Rabadi, So during entire process do not stop stirring and scrapping by spatula.






After boiling milk add milk powder then cream and start heating to boil milk and continue stirring and scrapping sides of Karahi until milk color changes white to brown.
When you see milk color changed to pale brown add sugar 300 gram and mix remaining 50 gram sugar with stabilizer. Continue process of heating, stirring and scrapping.




After some time you will notice that color of milk is completely changed to brownish and also smells too good due to condensing milk.

This is the point where you have to add mixture of stabilizer and sugar with depositing very small quantity continuously with stirring for avoid clot formation in Rabadi.

When we add stabilizer mix thickness change and it looks thick and heavy. Now stop heating and remove Rabadi from pot and transfer it for immediate cooling with help of ice, when temperature riches to room temperature place it in to refrigerator at 0 to 7 degree Celsius for 2 hours.

After two hours remove Rabadi and add it in to Kulfi mold or small tea glass and place it in to refrigerator at -20 degree Celsius for 2 hours but don't forget to add candy sticks in to the mold after 30 minutes of pacing in to the refrigerator.





After two hours make sure your kulfi texture is hard and demold by Deeping mold in to warm water.
After demolding immediately add small chopped Almond and Pista for decoration and again place in to -20 temperature for 15 minute, Now your Panjabi Rabadi Kulfi is ready to serve.



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