Apple Rabri/Rabdi and a Guest Post

The lovely Leemei from My Cooking Hut invited to do a guest post for her. How can I turn that down? She has a beautiful blog with great collection of Asian and French recipes. Not only that she is a fabulous photographer as well and I often seek inspiration from her blog. I was delighted when she requested an Indian sweet recipe, because there is always room for dessert isn't it?

Growing up, the only Indian sweets I ate where homemade. I found my mom's desserts way better than anything I could buy at the stores. She can make a simple fruit pudding to gulab jamun, to burfi's with such ease and guests often ask for more servings.

My own experience with Indian sweets didn't start too well. Without any apparent reason I was averse to trying out Indian desserts. May be it was the thought that they are time consuming or just the plain fear of never matching up to my mom.Considering this a real shame - more so because my entire family including uncles and aunts are considered pro's in the field, mom guided me into making 'rabri' to get me started. It worked like a charm is all I can say. What is rabri you ask? Iin India traditionally, we don't have heavy cream, single cream or half and half kind of things with different butter fat ratios. Instead we have one cream called "malai" which is simply made by skimming the top layer of fat that forms on milk when it is heated.

But that doesn't mean we don't have our share of fattening creamy heaven! Instead Indian desserts rely on slowly heating full fat milk over a long period of time, evaporating the water content and leaving behind heavenly creamy reduction. Rabri or Rabdi is a form of sweetened reduced milk flavored with nuts and spices. The slow heating creates a distinct nutty flavor which is what really makes this dessert so incredible.

Head over to My Cooking Hut where I'm guest posting the recipe. Hope you shall enjoy it as much as we do.