Master The Art Of Making Amriti With Rabdi At Home

Amriti is made by frying urad dal batter into spirals, dipping them in sugar syrup, and serving with rich, creamy Rabdi. The Rabdi is prepared by reducing milk and adding saffron, cardamom, and nuts. This combination offers a delightful mix of textures and flavors.

To make Amriti with Rabdi, start by preparing the Rabdi by boiling full-fat milk until it thickens, then flavor it with saffron, cardamom, and nuts. For the Amriti, grind soaked urad dal into a batter, add flavorings, and let it rest. Prepare a sugar syrup with saffron and cardamom. Pipe the batter into hot ghee, fry until golden, and dip the Amritis in the warm sugar syrup. Serve the syrup-soaked Amritis topped with chilled Rabdi and garnished with nuts.

Ingredients:

For Amriti:

Urad Dal: 1 cup (soaked overnight)
Sugar: 2 cups
Water: 1 cup
Saffron strands: A pinch (optional)
Cardamom powder: 1/2 tsp
Ghee: For deep frying
Yellow food color: A pinch (optional)
Cornflour: 1 tbsp (optional, for extra crispiness)

For Rabdi:

Full-fat milk: 1 liter
Sugar: 1/4 cup
Saffron strands: A pinch (soaked in 2 tbsp warm milk)
Cardamom powder: 1/2 tsp
Chopped nuts: 2 tbsp (almonds and pistachios)

Instructions:

1. Preparing the Rabdi:

Boil the Milk:

Pour 1 liter of full-fat milk into a heavy-bottomed pan. Bring it to a boil over medium heat, stirring occasionally to prevent sticking.

Simmer the Milk:

Once the milk starts boiling, reduce the heat to low and let it simmer. Continue to stir frequently to avoid burning and allow the milk to reduce to half its original quantity.

Add Flavor:

Add saffron strands soaked in warm milk, sugar, and cardamom powder. Mix well and continue to cook until the milk thickens to a creamy consistency.

Add Nuts:

Stir in chopped nuts (almonds and pistachios). Cook for another 5-10 minutes, then turn off the heat. Let it cool slightly, then refrigerate until serving.

2. Preparing the Amriti Batter:

Grind Urad Dal:

Drain the soaked urad dal and grind it into a smooth, thick batter. Use minimal water to achieve the right consistency.

Add Flavor:

Add cardamom powder and a pinch of yellow food color to the batter. Mix well until the batter is light and fluffy. You can add 1 tablespoon of cornflour if you want extra crispines

Rest the Batter:

Allow the batter to rest for 30 minutes to an hour to ferment slightly.

3. Making the Sugar Syrup:

Boil the Sugar:

In a separate pan, combine 2 cups of sugar with 1 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.

Flavor the Syrup:

Add saffron strands (optional) and cardamom powder. Let the syrup boil for another 5-7 minutes until it reaches a one-string consistency (the syrup should form a thin thread when pressed between your fingers). Keep the syrup warm.

4. Frying the Amritis:

Heat Ghee:

Heat ghee in a deep frying pan over medium heat. The ghee should be hot but not smoking.

Shape the Amritis:

Fill a piping bag or a cloth with a small nozzle (or a plastic bag with a small hole cut in one corner) with the batter. Pipe the batter in a spiral shape directly into the hot ghee to form small spirals, similar to jalebis but thicker.

Fry Until Golden:

Fry the amritis on medium heat until they turn golden brown and crisp on both sides. Remove them with a slotted spoon and drain the excess ghee.

5. Soaking in Sugar Syrup:

Dip in Syrup:

Immediately dip the fried amritis into the warm sugar syrup. Let them soak for a few minutes to absorb the syrup. Ensure that the amritis are well-coated with the syrup.

Drain Excess Syrup: