{"id":5272,"date":"2019-07-04T12:30:15","date_gmt":"2019-07-04T11:30:15","guid":{"rendered":"https:\/\/antoniosotos.com\/en\/?p=5272"},"modified":"2019-07-11T12:37:22","modified_gmt":"2019-07-11T11:37:22","slug":"rabri-the-indian-condensed-milk-nuts-and-saffron-dessert","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/en\/rabri-the-indian-condensed-milk-nuts-and-saffron-dessert\/","title":{"rendered":"Rabri, the Indian condensed milk, nuts and saffron dessert"},"content":{"rendered":"

\"Rabri,<\/a><\/strong><\/p>\n

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Indian food<\/strong> is known for the explosion of different flavours which are produced on our palate, as well as the use of various textures and sauces, and the desserts were not going to be any less striking. \u00a0Furthermore, in this cuisine numerous<\/strong> spices are used, saffron<\/strong> playing the starring role that it deserves.<\/p>\n

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In today’s dish, we journey to India, specifically, to Hathras, the capital of the Mahamaya Nagar district, famous for this delicious dessert. It can be said that it is the Indian version of dulce de leche<\/span>, as it follows a similar procedure of elaboration, it is a little time consuming to make at home as one has to keep an eye on it during the entire process but it is not hard or complicated at all.<\/p>\n

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It should be borne in mind that, traditionally, this dessert is prepared in a Karahi<\/span><\/strong>, a type of wide, very deep and heavy bottom pan which is used in India and Pakistan. This shape allows the milk to evaporate and not burn. It is not necessary to have Karahi at home, simply using a pan with similar characteristics will suffice.<\/p>\n

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Are you ready to make a different sweet? Here’s the recipe.<\/p>\n

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Ingredients<\/strong><\/p>\n