Ram Navami falls on April 17, 2025, this year, and is celebrated with devotion, fasting and traditional sweets across India. From temples to homes, prasad is offered and special dishes are prepared to mark the day. Among the many festival treats, rabdi holds a special place, known for its rich and creamy texture, slow cooked with spices. But what if you could give this classic a twist?
Sweet Potato Rabdi with Dairy Milk Chocolate combines tradition with indulgence in the best way. Sweet potatoes used in vrat friendly dishes add natural sweetness and a smooth base, while Dairy Milk chocolate melts into the rabdi and gives it a deep and comforting flavor. The combination is unexpected but irresistible, make it a must try for your Ram Navami celebrations.
If you are looking for something unique yet festive, this fusion rabdi is what you need. It’s easy to make, nutritious and fits into the spirit of Ram Navami. Serve it warm or chilled, this sweet treat will impress your family and guests alike.
Ingredients:
Method:
Look for the deep orange-fleshed variety, as they have a natural sweetness that blends beautifully with the rabdi. Boil them until soft, but don’t overdo it, or they’ll become too watery.
Always use full-fat milk and let it simmer on a low flame, stirring occasionally. This slow reduction process enhances the richness and makes your rabdi thick without needing any artificial thickeners.
Mash the boiled sweet potatoes until completely smooth before adding them to the milk. If you prefer an even creamier consistency, blend them for a velvety finish.
Sweet potatoes already bring natural sweetness, so go easy on the sugar. Add it gradually and taste as you go. The Dairy Milk chocolate will also contribute sweetness, so keep that in mind before adding extra sugar.
Chocolate melts quickly, and adding it too early can lead to it getting lost in the mix. Stir in the grated Dairy Milk chocolate once the rabdi is thickened and the flame is turned off. This ensures a rich, chocolatey flavor in every bite.
Cardamom powder brings out the best in rabdi by adding warmth and depth. A few saffron strands soaked in warm milk can also elevate the festive vibe and add a gentle golden hue.
Rabdi requires constant attention and if left unattended, milk can stick to the bottom and burn, giving the entire dish an unpleasant taste. Use a heavy-bottomed pan and keep stirring at regular intervals.
Lightly roast chopped almonds and pistachios in a teaspoon of ghee before tossing them in. This not only enhances the flavor but also makes them crunchier.
Rabdi thickens as it cools, so if serving warm, let it sit for at least 10 minutes after turning off the flame so the flavors meld together beautifully. If serving chilled, refrigerate it for a few hours for a richer taste.
Sprinkle some extra grated chocolate, crushed nuts, or even a drizzle of warm melted chocolate before serving. This adds to the visual appeal and makes it truly festive-worthy.