Has anyone ever discovered a shortcut to making rabdi that doesn't skimp
on flavor? I have seen Tarla Dalal's version with paneer, but I'm not
sure that is what I'm looking for.
This query is prompted by a wonderful discovery yesterday: shahi turka
(aka double ka meetha). I can't believe I have never encountered this
before. I'd love to be able to make this at home, but do I really have
to boil down the milk that much? I wince, thinking of the added heat in
the summer.
Thanks,
Jean B.
