- This dish is very easy to make and a crowd pleaser especially in the summer. You can make it for children without the Baileys. I sometimes add a fruit puree like raspberries to the chocolate. Rabadi is thickened milk you can buy at almost any good Halwai or sweets shop in India. It is also available frozen, in which case you would need to thaw it before you fill and set the dessert again.
- For 8 1/2 cup portions
- 1/2 kg good quality fresh cold, Rabdi
- 4 oz dark chocolate broken into small pieces
- 1 tablespoon fragrance free cooking oil like Rice Bran
- 4 tablespoons Baileys Irish Cream
- To garnish- edible flowers, chocolate sprinkles, chocolate chips, praline or toffee bits, fruit compote or fresh berries.
- Pass the Rabdi through a fine mesh sieve to remove any lumps. Stir in the Baileys and mix thoroughly. Do not do this in a blender or mixer it ruins the texture.
- Pour the Rabdi into the 8 bowls, ramekins or chai glasses in equal portions. Plastic wrap tightly and freeze.
- Melt the chocolate and oil on a low flame preferably in a double boiler or a milk boiler until you get a smooth paste. Remove from heat immediately. Reserve.
- Remove frozen Rabdi from the freezer and remove plastic wrap. Pour the warm, chocolate sauce over the tops in equal portions. Wrap again in plastic and return to freezer.
- To serve.
- Heat one inch of water in a pan on high heat. Assemble your serving plates and spoons. Also your garnishes if you are planning on using some.
- Place the kulfi containers in the warm water for 30 seconds or so to loosen the Kulfi. Using a sharp knife slice it into the container to loosen the chocolate tops. Turn over on your serving plate, garnish and serve immediately.
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