Green Peas Rabri (Rabadi)

Cooking Time: 60 minutes
Servings: 4-5

  • 2 cup fresh peeled green peas
  • 3 liter milk
  • 1/2 cup khoya
  • Pistachios, Almonds chopped
  • saffron strands, soaked in hot milk
  • 3 cups sugar
  • 1/4 cup ghee
  • 8-10 cardamon powder
  1. Pressure cook the green peas.
  2. On Cooling, grind them in mixer till the mixture becomes soft.
  3. Heat ghee in a large pan.
  4. Add khoya and peas mixture into ghee. Fry until golden.
  5. Bring milk to boil in a deep heavy bottomed pan. Once the milk starts to boil, lower down the flame.
  6. Stir often and collect the cream which appears at the top of the milk towards the sides of the pan.
  7. Collect all the layers of the cream in the same way towards the sides of the pan.
  8. The layers of the cream will start to become dry and thick.
  9. Cook till milk is reduced to one-quarter of its original quantity.
  10. Add green peas mixture, sugar, saffron strands, Pistachios and Almonds. Cook till sugar gets fully absorbed. Add some cardamon powder. 
  11. Once done, turn off the flame and take out all the accumulated cream layers and mix it into the milk. Do not stir much after adding cream to the milk. 
  12. Chill in the fridge and serve as a dessert.

No comments:


I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.