- For the Rabdi
- 1 Cup Whole Milk
- 2 Tbsp Sugar
- 2 Tbsp Milk Powder
- 1/4 Cardamom Powder Or 2 Pods
- 2-3 Saffron Strands Or 2-3 Drops of Essence (I use Flying Bird Kashmiri kesar flavour)
- To Assemble Oats
- 1 Tbsp Sabja Seeds/Basil Seeds
- 4 Tbsp Rose Syrup (I used Mapro’s rose syrup)
- 3/4 Cup Milk
- 1/2 Cup Oats (instant or rolled – I used Quaker Instant Oats)
- Chia Seeds (optional)
- Nuts to Garnish (chopped)
Prep: 10 minutes
Cooking: 10 minutes
- Soak the sabja seeds in a little water to swell up while we make the rabdi.
- To make instant rabdi, boil milk in a heavy-bottomed pan. Lower the heat. Add sugar and cardamom. Mix well.
- Add the milk powder and stir or whisk on low heat to blend any lumps. Keep stirring to prevent burning the mixture and until it thickens well. Scrape any cream on the sides of the pan and add to rabdi. Add kesar. Take the pot off the flame and cool.
- Once cooled completely, add the oats and milk to rabdi. The oats will soak and thicken it up.
- In 2 tall glasses or dessert jars, add 2 tbsp of rose syrup each.
- Divide the soaked sabja seeds between the two glasses.
- Gently pour the oats rabdi mixture.
- Top it up with chia seeds and nuts.
- Chill in the refrigerator overnight or for 4-6 hours for a delicious breakfast or snack.