Diabetes Friendly Rabdi Recipe

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.

Saffron Infusion: Dissolve saffron in ½ cup warm water. Add to the milk mixture and stir.

Cardamom Flavor: Introduce ½ tsp cardamom powder, stir, and cook for 3-4 minutes.

Thickening: Continue cooking for desired consistency.

Stevia Sweetening: Add 3-4 drops stevia for natural sweetness.

Nutty Finish: Sprinkle with a teaspoon of mixed nuts.

Chill and Serve: Refrigerate for 1 hour. Enjoy the refreshing, aromatic rabdi.