WHAT DO I MAKE...

The idea to make rabadi came from Nitika's post but then I decided to make it the traditional/elaborate way and add a bit of a twist too - with some mango flavor!! Serving size: 10-12 Ingredients Whole milk - 1 gallon Sugar - 1/2 cup Cardamom - 15, powdered Saffron - 2 pinches Mango puree - 1/4 cup (or according to taste) - s ee this post for my notes on mango puree. Pistachios - thinly sliced (optional) In a non-stick pan, heat the milk. In a small cup, take out a few tbsp of the hot milk and add saffron and set aside. Keep stirring the milk (scrape the milk that settles in the bottom occasionally) at frqeuent intervals and let it reduce to half the quanity (takes close to 1.5 hours on medium heat). You will notice all the malaai/cream forming (this is why you need whole milk!) as you go. Add the sugar, continue stirring and keep boiling till the milk thickens. Add cardamom and saffron. The entire process took me close to 2 hours. Turn the heat off and let it cool, pour it into

This soup is pretty much like the Masoor Dal - White Chana Soup except this has barley and all kinds of vegetables I had in the refrigerator, this is more like a Kitchen Sink soup!!! Again, instead of tomatoes I used two small cans of V8 tomato puree. I have listed some of the ingredients here, for the remaining, follow the above link to the masoor soup!!! Barley - 1/2 cup Water - 2.5 cups (I added 1.5 cups initially, I let the barley and vegetables cook and added more water as required to achieve the desired consistency) Vegetables - yellow squash, zucchini, cauliflower, broccoli, carrot (or any combination of your choice) Tomato puree - 2 cans of 5.5oz cans of V8 Click HERE for the nutritional facts on barley and HERE for some barley recipes.