Tiranga Rabdi: A Festive Twist To A Classic Indian Dessert

By Bhavana Verma

Ingredients

1 liter full-fat milk
1/4 cup sugar (adjust to taste)
1/4 tsp cardamom powder
1/4 cup chopped nuts (almonds, pistachios, cashews)
2 tbsp warm saffron soaked milk or orange food color
2 tbsp pistachio paste or green food color

Prepare Base Rabdi

Bring milk to a boil. Reduce flame and let milk simmer. Add sugar and cardamom powder. Once rabri thickens, remove from heat.

Divide and Flavor

Divide rabri to three parts. Mix saffron or orange color in one and pistachio paste or green color in another. Keep one portion plain.

Assemble Tiranga Rabdi

Add base layer in glass, set in fridge then add another layer. Repeat freezing and layering to make tricolor display.

Garnish and Serve

Garnish rabri with dry fruits and nuts. Set in the fridge and serve.