I'm Neha, Blogger & Recipe Expert behind Whisk Affair. 3.Refrigerate until its ready to be served. Drain the water. Turn the heat off once the rabdi is the volume and consistency you like. This was my first Manali recipe. Let the milk simmer undisturbed for 1-2 minutes or until a thin layer of malai (milk fat) is formed on top. 2. Notice that the layers of cream collected on the sides has thickened also. Serve rabdi hot or warm. Boil 1 ltr. Rabdi will thicken further as it cools and when it is refrigerated. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). Its pretty with the saffron strands too! Then remove the peels from the nuts. You can add as little or more as you want. This Rabdi recipe from the archives, first published in Jan 2015 has been republished and updated on October 2021. If you never had rabdi (or rabri as some people refer to it), imagine a sweet, creamy milk-based dessert infused with saffron and topped with nuts. Now, in this photo, the milk has got reduced to of its original quantity. When the layer is properly formed, then gently bring it to the side of the pan with a spatula. Add the saffron which has been mixed with some warm milk, nuts and dry fruits. Whole milk is simmered low and slow until it becomes a slightly-thick sweetened condensed milk, which is the base layer of the dish. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. When you plan to serve it, re-heat in your microwave or stove-top. As an Amazon Associate I earn from qualifying purchases. In medium-high flame cook the mixture for 12-13 minutes stirring often. Flip the cannoli and pipe the mousse into the other end. Thin it out? Add nuts, saffron milk, cardamom powder & rose water. And rabdi is one of my faaavourite Indian desserts! I made the rabri n came out really gud. 3. While basundi is slightly thinner, rabdi is thicker in consistency. Grease or rinse a heavy bottom pot and pour milk to it. You cannot fasten it beyond a point. 2.You may also use vanilla extract, rose essence or kewra essence. Simply mix ricotta cheese and sweetened condensed milk in a bowl, add saffron infused milk, cardamom powder, and nuts. Thx. Good deal, right? Whether its your favorite Indian takeout or the regular lentils and beans, these 75 new recipes will show you how easy it is to cook your favorite Indian meal in the Instant Pot. I want to sink my teeth into sweets loaded with ghee and packed with the familiar tastes of Indian spices. Stir the milk at the bottom to prevent the fats getting scorched. I made a large batch of rabri a few months ago, to serve with malpua. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it. Also do stir the milk gently after you bring the cream towards the sides of the pan. Reserve a few of the blanched nuts for garnish. Keep the flame low. Finally add the cardamom powder. Keep on simmering the milk like this and collecting the cream layer on the sides. The rabdi is served warm or chilled, either as dessert by itself or with other tasty sweet treats. So keep the consistency slightly thin if you want to refrigerate it and serve cold or chilled. Here's the short and sweet way to make delicious Instant Rabdi! To make this rabri recipe does take a bit of time; however, the steps are quite simple. If it gets too thick how do I I prefer using whole milk ricotta. Whichever pan you use, make sure it is heavy or has a thick bottom so that the milk does not scorch or burn. Combine and let it simmer till the oil oozes out on the sides. The secret to making Instant Rabdi is two ingredients - paneer and condensed milk. How much rabdi will you appox get when you make 1 of the recipe. The mixture will slightly thicken. I definitely prefer the rabdi with nuts though. To quicken and speed up this process, it is best to use a pan with a larger surface area. Traditional way of making rabdi is a labor of love. You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun's, shahi tukda etc. Woooooow tempting want to have right now. If you dont stir the milk then there is a possibility of the milk getting browned or burnt from the bottom. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Step 2 Then add 1 tsp. 1.On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk. Stir a few times when the milk gets heated. Love the idea and want to try it but want to make sure its regular Ricotta cheese and not something specific. Fresh homemade paneer is recommended. To a heavy pan, add 2 teaspoons ghee on medium heat. Never run out of snack ideas for school or work lunches! It can be served with gulab jamun, malpuas & jalebi. After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching. I used Rose water which I added in the end. You can also just thicken and scrape the milk solids from the sides but in this case you won't get the layers of clotted cream or malai in the rabdi. * Percent Daily Values are based on a 2000 calorie diet. Rabdi keeps well in the refrigerator for about 3 to 4 days. Mix Ricotta cheese, condensed milk,half of the Half and Half (8 oz/225 gms) till smooth. welcome neha. Stir gently. Continue to simmer the milk, slide the layer of cream to the sides of the pot every time it forms and repeat sticking it up to the side. Once hot, the milk with start to froth or form a layer of cream (malai) on top. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Palak Paneer Recipe (Indian Spinach Paneer). Again, there wont be the same layers but youll still have a delicious dessert!There is a method of making instant rabdi with condensed milk. Ricotta cheese: this is the ingredient which gives the rabdi its characteristic texture. Today I made an exception!! There are 2 ways of making rabri. You can also subscribe without commenting. What should be the quantity of evaporated milk? While the milk simmers, bring 1 cup water to a boil in a small pot. I was wondering if I should add a can or two of evaporated milk to it. I guess around 600 Ml. As the milk cooks and cream forms on top, this cream is collected on the side of the pot to form layers of thicker clotted cream. If you have been following my blog for a while, you know I love making Diwali desserts which are low on efforts and big on flavors and presentation. Crumble the fresh paneer to small pieces. Stir gently. The finesse to making this rabri recipe is that you have to take care to find the right balance between leaving the milk alone so that the cream forms, but also stirring enough so that it doesnt stick and burn on the bottom. Awe once in a while you just gotta do it. You can also reduce milk to of its original volume. Heat milk in a thick bottomed pan until it starts to bubble. Add milk and mix well. Anything should be added or will it work as is? How to make malai at home - Must use full-fat milk or full cream milk, to get malai from milk or curd. Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. 1- Heat whole milk and heavy cream in a small pan on medium heat. If youve tried this Recipe then dont forget to rate the recipe! You can also add a teaspoon of ground cardamom powder to this easy rabri recipe. Your email address will not be published. Have saved this recipe in my binder. The ingredients are simple but the whole process can take hours (depending on how much milk you are reducing) and its also a very involved process where you are constantly checking the milk and stirring it for hours making sure it doesnt burn. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. So keep that in mind. This blanching step is optional and you can simply sliver or chop the nuts. See! If the milk cream has dried up, pour some hot milk (from the pot) over the sides. Festive season is the busiest time of the year for a lot of people. After that you can stir the milk a few times until you see the next layer of malai forming. Hope this helps. When you will see the cream floating on top, use a spatula to gently move the cream layer to the side of the pot. Stir a couple of time when the milk is getting heated. Add the crumbled paneer to the milk mixture. Ingredients All purpose flour 1 cup(120 grams) ." Your email address will not be published. Basundi is a thinner version of Rabdi and its generally smooth. When the milk gets reduced to or of its original quantity, then switch off the heat. Please respond! Gently move that to the sides of the pot and stick up. Read More about me, North Indian Style Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding), Traditional Phirni Recipe (Firni, Indian Rice Pudding), Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya, Best Hibachi Fried Rice (Japanese Style Fried Rice), Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney), Sheer Khurma (Vermicelli Milk Dates Pudding), Keema Kaleji (Mutton Mince And Liver Curry). ( Photos 12 and 13) Beat until well combined. Instant Rabdi simple and easy Rabdi ( or rabdri) made with paneer and condensed milk. Simmer for another 5 minutes and then take it off the heat. The authentic rabri is made by simmering condensed milk, but this . 1.Mix the saffron strands in warm milk and keep aside. Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. But when you see the layer of malai or clotted cream forming on the top of the milk, then do not stir. Once the milk reduces to half, then add sugar. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. We'll assume you're okay with this, but you can opt-out if you wish. 16. Then add a 15 to 18 strands of crushed saffron and teaspoon cardamom powder. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. Mix well. The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than for basundi. Slice, sliver or chop the nuts and set aside. the cook, writer and photographer behind this little blog. If you are not serving hot or warm, let rabri cool at room temperature first. It was soooo good. Then reduce the heat to low stirring in between to avoid burning. Add saffron strands to the pan and give it a mix. Plz tell me one more thing that bread i have to dip in syrup. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. Stir it well, cover and cook on medium-low heat for 5 more minutes. Youll be doing this for about an hour while the milk reduces, so be sure to keep a close eye on it so the milk doesnt burn or stick to the bottom of the pan. . Learn how to make this classic Indian dessert the easy way out withno cooking involved! You do have the option to just thicken and scrape the milk solids from the sides, like in this rabdi that I have shown in my Shahi Tukda recipe. Use a spatula and mix them till they are well combined and no lumps remain. When the milk turns hot, transfer 2 to 3 tbsps hot milk to a small bowl. The below picture is after 30 minutes, stir again. Table of Contents hide 1 Watch Video Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. Flip once or twice more to get an even golden color and browning. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. 3. Refrigerate for at least 1 hour and serve chilled garnished with pistachios. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom. It looks delicious. The rabdi is now done. 5. It is then flavored & garnished with blanched nuts. One question about this one- can this be used as a recipe for kulfi, just put in a mold and freeze it? Simmer until the quantity reduces to 2 cups. Add some milk (1 tablespoon at a time) while re-heating and adjust to your desired consistency. Rich Indian dessert made with just handful of ingredients perfect for this festive season. Add cardamom powder and garnish with almonds and pistachios. How do I get it form big chunks of malairather than a smooth texture. Mix the saffron strands in warm milk and keep aside. Stir, remove pan from heat and set this aside. This works for me but if you prefer sweeter rabdi (or less sweet), adjust the amount of sugar accordingly. It is also served with jalebi, gulab jamun, malpua & even with puri. This website uses cookies to improve your experience. 7. I love the traditional rabdi, honestly theres nothing like it. Use whole milk or full fat milk. Add the crumbled paneer to the milk mixture. Remember that it will thicken more as it cools at room temperature and even in the refrigerator. 11. Traditionally, rabri is made by the continuous simmering and reducing of milk in a wide thick bottomed pan, whilst collecting the layers of cream, known as lachha malai which form at the sides of the pan. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. First, boil the milk for 10-15 mins on low heat, make it thick, let the cream accumulate on the surface of the milk, cool it down, directly use it for making curd, or keep it in the refrigerator for at least 4-5 hours. Rabdi should be semi thick, not too thick or too thin. Traditionally rabdi is made by boiling milk on low heat while continuously stirring it. Paneer- fresh homemade paneer is recommended. OMG!!! Here you will find all kinds of recipes, from appetizers to desserts and everything in between, all of which have been tested by me and approved by my family. This will soften it and loosen. Rabdi should be semi thick, not too thick or too thin. How sweet that syrup should be?? Set aside. Add in the cardamom powder and stir. It could be sieved as well. Consider that the cooking time will increase if the recipe is scaled. Bring it down to room temperature before storing. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. 13. During the process of simmering, layers of milk cream formed on top is moved to the sides of the pot & stuck. As is this recipe serves 3. Remember if you scale up the recipe, it will take more time for the milk to thicken and condense. Serve homemade rabdi with jalebi, malpua, or gulab jamuns! Rabdi slightly thickens after it cools down. After adding saffron, the color will change gradually to a beautiful yellow color as the milk keeps on reducing. Pour milk & bring it to a boil on a medium flame. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Then add the sliced almonds, pistachios and 1 teaspoon rose water or kewra water. Your email address will not be published. It is prepared by adding custard powder, vanilla essence, and chopped pieces of fruits like pineapple, mango, grapes, raisins, nuts, and pomegranates . We also use third-party cookies that help us analyze and understand how you use this website. Rabri also known as Rabdi is a North Indian traditional sweet dish made with full fat milk, sugar, cardamoms and nuts. As a rule of thumb, consume any milk-based desserts within 2-3 days. It also is great to serve with other sweets like Gulab Jamun and Jalebi. Thanks skd its my favorite Indian dessert , Your email address will not be published. Please advise. Switch off the stove and add nuts. Start to finish you need a bit over an hour to prepare but it is made in just one pot. Signup and get a free copy of my e-book on 15 Easy Instant Pot Dinner Recipes. 2) Once the milk starts boiling, lower the heat to medium-low. You can adjust the amount of sugar as per your taste. It will take about 8 - 12 minutes for the paneer to slightly dissolve and the milk mix to thicken. It is also known as lachha rabdi in Hindi language. Simmer until milk is reduced to half amount. If you have made the recipe, then you can also give a star rating. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! As the milk cooks, the water content reduces and the cream starts collecting on top.

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