Plum Rabdi

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Plum Rabadi

Last month our blog CurryTrail turned 2. And on that occasion I started something new on my blog – introducing guest’s posts! My plan is to introduce all those amazing people whom I admire to you all through guest posts on my blog. They inspire me in all possible ways. Their work is a piece of art.

Today, it’s about this amazing blogger/ good friend of mine. She needs no introduction! She is a professional stylist. People look out for her photos to get inspirations! She is award winning photographer! She is Farrukh Aziz Ansari! The owner of CubesnJuliennesFarrukh’s work will make your jaws drop to the floor. That was exactly my reaction when I first saw one of her photo on a FB group.

I met Farrukh  in one of our bloggers lunch meet, and boy she is such a lovely person. So jovial, so lively. She has got an amazing sense of humor. She is not just a blogger friend to me, but a good family friend. Our kids get along very well and enjoy the company of each other and we ladies, every time we meet, we go nonstop chatting. :D

Farrukh, I can’t thank you enough for doing this gorgeous guest post for me.  I am so lucky to get those gorgeous pictures of yours put on my blog. Over to you Farrukh now.

Jyothi, first of all, I would like to congratulate you on completion of 2nd successful year of Curry Trail J.Wishing you many more in coming years.

Thank you very much for inviting me to do a guest post for your stunning space. I feel really glad seeing you stepping a ladder of success each day with your beautiful post, mouthwatering food and mesmerizing photographs. Stay Blessed Always J!

When Jyothi asked me to do a post for her, she desired for something which can be different, a twist to traditional fare with contemporary touch, and the first thing that hit me was Plum Rabdi. I am a huge fan of few Indian desserts and one of them is Rabdi, I always look for ideas where rabdi can be given an exciting makeover. Plums are in season, all I needed was to start working on it. I know, many of you my wonderful readers would go for an instant rabdi which is quick to make. But, I am a kind, who always would want to do things the way they are, the taste of slow cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavor of it. Addition of fruit sauce to rabdi takes it a notch higher elating your spread on any occasion or parties or festivals. It is very easy to makes and tastes best when chilled. You can adjust the amount sugar as per your liking. The best part of this recipe is, you can make plum sauce, freeze it and use it as and when required. SO, what are you waiting for, gather the ingredients and start working on it…..

Plum Rabadi


For Plum Sauce:

2 cups, red plum, deseeded and finely chopped

1 tsp, lemon zest

½ cup, sugar (you may add it as per the sweetness you prefer)

1 star anise

½ cup, water

For Rabdi:

1.5 litre, full fat milk

Few strands of saffron  

Slivered almonds and pistachios

Saffron strands for garnish



In a pan, add plum, zest, star anise, sugar, water and mix. Put the pan on the heat and bring it to a boil.

Now, simmer until it reaches thick sauce consistency. Take it off the heat and cool. Discard the star anise. Keep it aside.

In a wide heavy bottom pan or kadhai, boil the milk

When milk starts boiling, simmer it on low flame

Layer of malai (cream) will form on the top, with the help of the spatula keep collecting the malai on the sides of the pan

Stir the milk in between to avoid the burning

Repeat this process till the milk is reduced to 1/3, this will take approx 2-3 hours

Scrape the collected malai from the sides, add in the milk, add saffron at this stage

Let it simmer for another 10-15 minutes on low flame

Take it off the stove, cool it.

Now mix the plum sauce in rabdi and refrigerate for few hours.

Chilled Rabdi is ready to be served.

Dish it out in serving bowls or glasses, garnish with nuts and saffron.

You can also save some sauce and garnish it along with nuts before serving


NOTE: You can also simmer milk on medium flame to reduce time, but be careful, as it will spill or may get burnt from the bottom




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1 Response

  1. Shibani says:

    Excellent recipe by a pro…a must

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