A unique dessert fit for the festive season that is nectarous, quick and easy to make!
Tomorrow is the festival of Dassera, a very auspicious day for Hindus all over the world. I am fascinated by the mythological stories depicting the victory of good over evil and how Dassera is celebrated in numerous ways in different states of India. But the central theme to me, is that the Goddess Durga is honored as the eternal mother, both protective and loving. In Maharashtra where I grew up, houses are adorned with marigold flowers, puja, prayers and sweets are offered to the family deities and then shared with family and friends, who visit each other on this day. Also many new ventures are started on this auspicious day, including a child’s first formal introduction to learning. As a woman, I am proud that Durga Devi is revered and worshipped as Shakti or the female energy of the universe.
There are lots of traditional and fusion sweets on Indfused under Festival Foods including the Kesar Pista Shrikhand in 30 minutes and the Easy Pumpkin Dhondas that I have posted in the past. This year again in true Indfused fashion, I wanted to create some streamlined, easy, healthier yet delectable recipe using local ingredients.
Personally, I have never had pears in an Indian dessert before and was seriously doubtful if this pear and milk combination would taste good. Rubdi is an Indian dessert where whole milk is boiled and simmered for at least 2 hours to reduce it. I have always avoided Rubdi or its cousin, Basundi, because I am averse to the texture of the fat that forms on top of boiled milk.
This Pear Rubdi truly has turned me into a rubdi lover! And in today’s harried world, my Pear Rubdi recipe takes about 6 minutes on the stove! I absolutely love the texture and taste the pears lend to this recipe. It tastes like khoya or milk solids have been added- a very familiar taste in rich Indian desserts. So this dessert tastes rich without the heavy caloric count of khoya which makes it a win-win in my book! The candied pears add a finishing touch but are optional. Slicing the pears was a breeze with my Zyliss mandoline. The slices took about 35 minutes to bake in my oven. I served the cooled rabdi with the candied pear.
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Here is my easy recipe-
Pear Rubdi with Candied Pears
For the candied pears-
- 1/4 cup sugar
- ½ large firm ripe pear, sliced thin. I used setting #3 on my Zyliss mandoline
For the Pear Rubdi-
- 1 teaspoon ghee
- 1 ½ large ripe pears peeled, seeded and diced finely
- ¼ cup brown sugar
- ¾ cup (6 oz.) Carnation fat free evaporated milk
- ½ teaspoon green cardamom seed powder
- A pinch of saffron, warmed and crushed
To make The Pear Rubdi with Candied Pears-
- For the optional candied pear garnish, put the sugar on a plate. Coat the pear slices on both sides with the sugar. Place on parchment paper and bake in a preheated 325 degree oven for about 20 minutes. Flip the pears and bake on the other side for about 15 more minutes.
- For the pear rubdi, heat the ghee in a sauce pan over medium heat. Add the finely diced pears and sauté them for about a minute or so. Add the brown sugar and cook for 2 minutes.
- Add the fat free evaporated milk, stir well and let the mixture simmer for about 2 to 3 minutes.
- Add the cardamom powder and the saffron, stir and remove from heat.
- The pear rubdi will thicken further as it cools.
- Serve warm or chilled.
Enjoy! Happy Dassera!