Full-fat milk provides rabdi with its rich, creamy texture. Stir frequently while slow-cooking on low heat to achieve a rich thickness.
Always add chopped chocolate when heat is switched off. This avoids curdling and gives a smooth, uniform melt.
Dark chocolate will introduce bitterness, so balance sugar depending on chocolate variety. Taste and adjust for perfect balance.
Cardamom pairs well with chocolate. Toasted cashews provide crunch and richness, each bite more decadent.
While warm rabdi is soothing, chilling it for a few hours adds to its rich, pudding-like texture for a heavenly experience.
Regular stirring keeps milk solids from adhering to the pan, giving a silky, lump-free rabdi with a rich, creamy texture.