India x France
Rabri crepe cake
Eighteen thin crepes and a lot of patient milk stirring. Worth every layer.
240 minTime
13 gProtein each
mildSpice
A thousand crepes, one kadai of rabri3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original446kcal
13 gprotein
1 gfibre
240minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Boil 1 litre milk in a wide heavy kadai, then simmer on medium low for about 45 minutes, scraping the skin from the sides back in. Stir in 80 g sugar, the khoa and saffron and cook 5 minutes more.
- 2Stir in the cardamom and rose water, cool, then chill at least 1 hour.
- 3Whisk the maida and 30 g sugar. Beat in the eggs, then 600 ml milk gradually, then the melted butter. Rest 20 minutes.
- 4Cook about 18 crepes in a buttered 22 cm nonstick pan on medium heat, 1 minute on the first side and 20 seconds on the second. Stack on a plate to cool.
- 5Whip the cold cream with the remaining 20 g sugar to firm peaks. Fold in the chilled rabri.
- 6Lay a crepe on a plate, spread a thin layer of rabri cream, and repeat until all crepes are used, finishing with cream. Chill at least 2 hours or overnight.
- 7Scatter the pistachios and almonds on top and slice with a hot, dry knife.
Serve it like this
Serve a tall slice on its side to show the layers, with a spoon of cold rabri and a pinch of pistachio.
