Peach Crumble Recipe
  Peach and Rabdi Crumble
Amrita Rana gives a regular rabdi a peach spin.
Cook Time: 2 hours 20 minutes

Difficulty: Medium
Serves: 2 people


For the Rabdi:

10-12 peaches, sliced and seed discarded
2 tsp caster sugar
Pinch of coarsely crushed black peppercorns
2 lt milk
½ cup condensed milk (milkmaid)
1 pinch saffron

For the crumble:
½ cup flour
¼ cup butter, chilled, cut into small cubes
2 tbsp oats
1 tbsp chopped nuts (Almond/walnuts/pistachios)
1 tsp brown sugar
Pinch of cardamom powder and nutmeg
Pinch of salt


All ingredients are available at Foodhall stores.


For the Rabdi:

  1. Pour milk in a heavy bottomed vessel till it reduces to half, add condensed milk and saffron strands to it and cook it further down until it’s very thick like how a rabdi is suppose to be. Keep stirring the mix well in equal intervals. This process should take about 2 hours or so. 
  2. Combine peaches, caster sugar and pepper in a baking dish. Top it with rabdi.

For the crumble

  1. To make the crumble topping – mix the flour and butter with your fingertips till it has a coarse crumbly texture.  Add oats, nuts, spices, salt and sugar to it.
  2. Give it a good mix and sprinkle over the rabdi. Bake at 180 degree C for 10-15 min or till the topping crisps up. Serve warm.