Happy Vasant Panchmi – Spring is in air, Fresh blossoms everywhere.
May Goddess Saraswati fly you high with wisdom and intellect, like a kite, and may you be grounded to Mother earth with a very strong thread of humility. May your life eternally bloom flowers of joy and happiness.
There is a great significance of the color yellow on this occasion and so here is a quick 9 minute dessert that you can make to go with the festivities.
This is an incidental creation that was made, when I was trying to make something else. That something else didn’t work out quite well and so I decided to invent a new recipe out of it. And was thrilled with the results. That’s why I have come to believe that ‘keep an open mind and you don’t know what you would discover’. This is one such recipe and now it’s a regular in our home. The freshness, texture, taste of this recipe is truly amazing. A quick 9 minute recipe – couldn’t have been any better. Rabdi + Peda = best of both worlds. Try it out for yourself, you won’t regret.
Cottage Cheese – 1 Cup (for this dessert, I prefer, and used the cottage cheese bought from American grocery store, and not Indian paneer)
Condensed milk – 1/2 cup (sweetened)
Milk – 1 Cup
Saffron – Few strands
Rose essence – 3-4 drops
Ghee – 1 teaspoon
Pistachio – 5-6, finely chopped
Almonds (optional) – Few, chopped
Cashews (optional) – Few, chopped
- Mix all of the above ingredients, keeping some pistachios and saffron on the side for garnishing later. Heat the mixture in a microwave for 3 minutes. Mix. Heat it again for 3 minutes. Mix. Heat again for another 2 minutes.
- Tie the mixture in a cheese cloth/muslin cloth and hang it (just like srikhand) to drain all of the excess water. Keep it tied half an hour to an hour.
- Refrigerate the mixture for a couple of hours. Then mould it into Rabdi Pedas. The texture would be grainier and very soft so don’t worry if you don’t get the perfect shape.
- Garnish the Shahi Rabdi Pedas with chopped pistachios and saffron strands.
Serve chilled and enjoy 🙂