- Carrot Rabadi:
- Milk powder-1/2 cup
- Milk-2 cups.(I have used full cream milk)
- Sugar-3 table spoons
Chop the carrots and steam them in the cooker without the weight.
Blend the cooked mixture to a smooth paste.
Mix the milk powder and milk with a whisk or egg beater.
Take a kadai and pour in the above mixture and on low flame cook the mixture for about 15 to 20 mins until the milk thickens.
Add the carrot puree to the thickened milk and cook for another 5 to 7 mins until you get a creamy thick consistency. Transfer the mixture to a serving bowl and refrigerate it. Rabadi is ready to be served in about 2 hours.