A seasonal twist to a classic Indian dessert. When fresh strawberries are in season, pair them with creamy rabri. The tartness of the berries cuts through the richness of the reduced milk adding a refreshing touch. This luscious dessert can be made with frozen strawberries too. For the sake of convenience, I have simplified the procedure for preparing the rabri.

Recipe

Strawberry Rabri

(Serves 3-4)

Ingredients

2 cups whole milk, divided
2 tsp cornflour
1/3 cup sweetened condensed milk
1/2 tsp ground cardamom
2 tbsp chopped almonds or cashews
1/2 cup strawberry purée (from 1 packet of fresh or frozen strawberries)
A few whole strawberries and some chocolate shavings, to garnish

Method

Reserve 2 tbsp of milk and dissolve the cornflour in it.

Transfer the rest of the milk to a heavy bottomed pan along with the condensed milk. Bring to a boil over medium heat, stirring frequently. Lower the heat and cook for 15-18 minutes (stirring frequently and scraping down the sides of the pan) until the milk has reduced and thickened.

Add the ground cardamom, nuts and cornflour slurry. Stir well and turn the heat up to medium. Continue stirring for 5 more minutes, then turn off the heat and set the rabri aside to cool.

Once the rabri reaches room temperature, mix in the fresh strawberry purée. Refrigerate until chilled.

Serve topped with a sliced strawberry and the chocolate shavings and enjoy!