Diabetes Friendly Rabdi Recipe
DR. DAMANJIT DUGGAL, MBBS, MD
Milk and Sweet Potato Base: Boil 100 ml almond-cashew milk and 100 ml water. Add 2 tbsp mashed sweet potato and cook until thickened.
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Saffron Infusion: Dissolve saffron in ½ cup warm water. Add to the milk mixture and stir.
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Cardamom Flavor: Introduce ½ tsp cardamom powder, stir, and cook for 3-4 minutes.
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Thickening: Continue cooking for desired consistency.
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Stevia Sweetening: Add 3-4 drops stevia for natural sweetness.
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Nutty Finish: Sprinkle with a teaspoon of mixed nuts.
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Chill and Serve: Refrigerate for 1 hour. Enjoy the refreshing, aromatic rabdi.
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