I really want to make it at home but Im so impatient! If you stir too much or cook the milk too quickly, you wont get those fantastic thick layers of cream in the dish. Turn the heat off once the rabdi is the volume and consistency you like. Now add the finely chopped nuts and cook for another 7 minutes on medium to high flame. Mexican Green Rice ( Instant Pot & Stovetop). 10- The mixture will thicken quite a bit towards the end of this time. Add 1-liter whole milk (full fat milk) to a wide non-stick heavy bottom pot and boil over medium-high heat, frequently stirring, to avoid scorching at the bottom of the pan. Required fields are marked *. 14. Heat a wide pan with large surface area (helps in evaporating process and thickens faster). Once the milk has reduced to half, then add 2.5 to 3 tablespoons of sugar to taste. 8. Let the milk simmer until it reduces approximately to half the original quantity (to 3 cups). My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop). Either serve hot or chill in the refrigerator for a few hours before serving. The options are cardamom powder, rose water, vanilla extract, kewra water (pandanus water) or saffron. Soak saffron in 2 tablespoons of warm milk. Trim the brown sides of the bread. The milk has ingredients like ghee, cardamom, and saffron to flavour it and make it tasty. Rabri finds its origins in Mathura but was apparently perfected in Varanasi. Thanks, Linda my all time favorite dessert! Cook on medium-low heat for 4 minutes, stirring often. Rabdi Bread Cake milk Kesar/saffron Elaichi (Cardamom)powder chopped kaju (cashew) badam (almonds) finely chopped custard powder mixed in milk sugar bread slices 4-5 servings Manisha's Desi kitchen Bread sponge wrapped with rabdi and nuts sauce Be creative and experiment. The milk burns quickly, and your entire effort will be wasted. Add 3 cups of whole milk and boil it for 5 minutes. Web 1 teaspoon sugar and one teaspoon of besan. In case it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Turn off the flame, add rose essence, cover and let cool down to room temperature. This post may contain affiliate links. Then add saffron soaked milk, cardamom powder & rose water (optional). You can make and enjoy your favorite dessert in 15 minutes! Add one teaspoon of ghee and melt it. Mix it well with a spoon. It's rich and creamy with layers and layers of malai - a true labour of love. Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen. Hi I'm Richa! Hope you enjoy my recipes and Happy Browsing! Now, in this photo, the milk has got reduced to of its original quantity. Gently move that to the sides of the pot and stick up. I used Rose water which I added in the end. Now add the sugar. 4. And talking about easy desserts, it cant get easier than this Instant Rabdi. document.getElementById("comment").setAttribute( "id", "aebd7035794dce4be0d21cf96dd0c838" );document.getElementById("bfd33c1735").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. A wide pot quickens the process of condensing the milk. This rabdi is just as delicious as the one made traditionally. You can adjust the amount of sugar as per your taste. Or did you get an special kind of Ricotta cheese? 10. My recipe serves 4, but you can easily double or triple it. This larger surface area helps in the evaporation process. I love simplifying Indian food recipes without using highly processed ingredients. ( Photo 11) Add 2 teaspoons of lemon juice (optional) and 1/4 teaspoon of rabdi essence. Welcome to Dassana's Veg Recipes. You don't have to toil away for hours in the kitchen fussing over getting rabdi right! But heres the deal - Homemade rabdi usually requires a lot of attention and hours of cooking time. After making this for several years, I have found a wide steel pot to be the best. I am using non stick kadhai, Jyoti, document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Slice or sliver or chop them and set aside. Making rabri at home does take some time & needs patience but the end results are worth the effort. Add 3 tablespoon sugar and teaspoon rose water, and cook for another 3-4 minutes. The flavor that you get from cooking the milk slowly for hours in unmatched. Stir and mix gently again. How many cups rabdi does this recipe result in? They act as thickeners and add creaminess. This rabdi continues to thicken as it cool down so do not reduce it a lot. 7- Cook on medium-low heat for 4 minutes, stirring often. Rabdi keeps well in the refrigerator for 3 to 4 days. Thanks for such easy and tasty recipe, made it today and family liked it . But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Switch off and set aside. Rabdi should be semi thick, not too thick or too thin. Stir it well, cover and cook on medium-low heat for 5 more minutes. I mean would d dish will taste very sweet as rabri is so the bread will be too?? Bring it to a boil. Then reduce the heat to low stirring in between to avoid burning. Press the seva maker and place it over the ice filled bowl. Place ricotta cheese and evaporated milk in a wide heavy bottom pan. (check the step-by-step pictures above or video). Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Today I made an exception!! So keep that in mind. Your email address will not be published. I am Anu - former Project Manager, now a full-time blogger. It is also served with jalebi, gulab jamun, malpua & even with puri. Here's the short and sweet way to make delicious Instant Rabdi! In a mixing bowl, add all dry ingredients - all purpose flour, baking powder, baking soda, cardamom powder and salt. Crush saffron and add to a bowl. Then remove the peels. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. 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. Stored in a sealed container rabdi will last for up to 3 to 4 days in the refrigerator. Your email address will not be published. I also poured some to moulds and froze to make kulfi. Do not stir too often, as a layer of cream should form over it. Start to finish you need a bit over an hour to prepare but it is made in just one pot. If you have health issues, please work with a registered dietician or nutritionist. Im a big fan of you. Its a personal preference. Once hot, the milk with start to froth or form a layer of cream (malai) on top. Published: Mar 30, 2021 | Last Updated On: Mar 28, 2023 by Neha Mathur | This post may contain affiliate links. If not serving hot or warm, let rabdi cool at room temperature. Next stir once to prevent the milk from getting scorched at the bottom. Quick and easy rabdi made with Ricotta Cheese! The rabdi is served warm or chilled, either as dessert by itself or with other tasty sweet treats. I used a manual food chopper that I have and gave it few whirls. Keep stirring continuously to prevent the burning of the seeds. Finally add the cardamom powder. There are many instant variations of rabdi recipe that you can make. Rabdi will thicken further as it cools and when it is refrigerated. use nuts of choice, I used cashews and almonds. Repeat the process with the rest of the shahi tudka cannolis. I tried your jeera rice today. Let the mixture cool down before refrigerating. When the milk gets reduced to or of its original quantity, then switch off the heat. Add crushed cardamom pod once the ghee is slightly heated. 3. Set it aside. Hello there, I am Madhavi, welcome to my blog! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. 2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. But it does not have an authentic taste or consistency like this traditional lachha rabdi recipe. I earn from qualifying purchases. This recipe of thickened sweet milk or rabdi is made using the traditional method of reducing milk and thus tastes authentic like the rasmalai served in the Indian mithai shops (sweet shops). Hope this helps. Required fields are marked *. My sons birthday is upcoming and i want to try to make Rabri. Be sure that it will turn out good each time! Once the milk reduces to half , say 25 minutes, then add tin of condensed milk, saffron and mix. 2) Once the milk starts boiling, lower the heat to medium-low. Transfer to the refrigerator and chill for 2 - 3 hours or until cold. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. I'm Neha, Blogger & Recipe Expert behind Whisk Affair. One question about this one- can this be used as a recipe for kulfi, just put in a mold and freeze it? You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. I forget about the calories when I gorge on this ? To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than for basundi. To make the cupcakes, first in a large bowl sift together flour, cardamom powder, baking powder, baking soda and salt. Quick snack recipe; rabdi; Rabdi malpua; Rabri; rabri kaise banaye; Rabri malpua; raddish; Raddish parantha; Radish & Carrot pickle; Radish fry; radish leaves; Ragi ke laddoo; ragi ki laddu; Ragi Porridge; rai; rai ka pani; raisins; Raita; No need to boil it but just heat it up. I also have a professional background in cooking & baking. When the layer is properly formed, then gently bring it to the side of the pan with a spatula. In todays fast-paced life, who doesnt like instant stuff? Required fields are marked *. You also have the option to opt-out of these cookies. OMG!!! This blanching step is optional and you can simply sliver or chop the nuts. Table of Contents hide 1 Watch Video If you want to make rabri with layers, then avoid non-stick pot as the layers wont stick to the sides. Tips. Lastly, garnish it with dry fruits and nuts such as almonds, cashews, pistachios, etc. 6. welcome neha. When you plan to serve it, re-heat in your microwave or stove-top. I made this instant rabri for a party once, and my guests totally loved it! You can also freeze it and use as and when you please! Pour the rabri in earthen pots for more flavours. Use a spatula and mix them till they are well combined and no lumps remain. Set it aside. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. The first method is to simmer milk until it reduces to 1/3 of the original quantity. It will start to form a thin layer of malai/cream. The below picture is after 30 minutes, stir again. You can add condensed milk, ricotta cheese, milk powder, etc., to the recipe, but trust me; nothing compares to the one made by slow-cooking the milk. you can add some evaporated milk to thicken and it will work. Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. In this photo the milk has reduced to half about 30 minutes later. Finally add the cardamom powder. We thank you for your understanding and patience. Stir and cook on a medium flame. By Swasthi on August 30, 2022, Comments, Jump to Recipe. Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. Homemade ghee in Instant Pot using butter, Authentic Idli recipe How to make soft idlis every time. Pour milk & bring it to a boil on a medium flame. So I would assume it would be around 1 & 1/2 cups. i Just made it and feeling so good about it. 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. 1. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). 2- Now to the steel bowl of your stand mixer (or any other bowl if using a hand mixer), add yogurt (room temperature) and sugar. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Awe once in a while you just gotta do it. Now add the finely chopped nuts and cook for another 7 minutes on medium to high flame. 1. 4. This rabdi can be served either warm or chilled. Detailed step-wise picture recipe of making Eggless Rasmalai Cake - 1. The milk should slightly simmer but not boil. Rabdi is ready. The rabri will turn a lovely yellow shade once the saffron has been fully incorporated. Hi, I am Dassana. The rabdi should keep for 2 to 3 days in the fridge but ideally I dont like to make this more than 2 days in advance. Easy Rabdi made with paneer. Top with half of the bite size gulab jamuns and slivered pistachios. Add some milk (1 tablespoon at a time) while re-heating and adjust to your desired consistency. These are less common ways but these methods cut down the cooking time a lot & rabri made this way tastes delicious too. if it less sweet, then add a few tablespoons of condensed milk. Festive season is the busiest time of the year for a lot of people. How much quantity does this make? I definitely prefer the rabdi with nuts though. 2. Stir it well. Notify me of followup comments via e-mail. Traditional way of making rabdi is a labor of love. Here are few of our favorites- Badam Halwa, Easy Coconut Ladoo, Instant Kalakand and Peda. Anything should be added or will it work as is? It could be sieved as well. Your email address will not be published. Consider that the cooking time will increase if the recipe is scaled. Stay up to date with new recipes and ideas. 3.Refrigerate until its ready to be served. I have shown this method in my shahi tukda post. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. This website uses cookies to improve your experience while you navigate through the website. You can also follow me onFacebook,Instagramto see whats latest in my kitchen and on YouTube to watch my latest videos. 7. Hi Manali Scrape off the entire cream layer as well as dried milk solids and add into the thickened milk. 4- Then add to it the milk-cream-saffron mixture. This way, you can keep doing your regular work, and the rabdi will keep thickening on the side, and it will not be an extra effort for you. 3- Cook the ricotta for 10 minutes on medium heat, stirring often. Hi swasthi, your recipes are my go-to and always turn out great! Scrape the sides of the pan at regular intervals and keep adding the milk solids back to the pan. After simmering the milk for a while, a layer of cream forms on top of the boiling milk. Continue simmering and stirring the milk on a low heat, collecting the cream layer on the sides, and sticking it to the pan. I have never had rabdi so I was cooking blind. There is also another way of making instant rabri using milk powder, but that method still requires some cooking. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. A heavy bottom steel pot works well. Bring it to a boil then reduce the flame to low. The mixture should have thickened. Turn the heat to a low and lightly fry the cardamom for 30 seconds. This Rabdi recipe from the archives, first published in Jan 2015 has been republished and updated on October 2021. Garnish with almond and pistachio slivers. Stir gently. Rasgulla Recipe | How to make Soft Rasgulla, Jalebi Recipe | Best Homemade Jalebi Recipe. Whole milk is cooked for hours stirring continuously until it becomes thick and attains creamy consistency ( malai). Hi Archana! Once the milk comes to a boil, lower the heat to medium. Your email address will not be published. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom. Hello Mansi, just try with regular ricotta cheese. This Instant Rabdi can be enjoyed on its own or serve it with Gulab jamun, Malpua or Jalebi. Total Time 45 mins Course sweet Cuisine Indian Servings 5 Servings Ingredients 1 litre milk (full cream cows / buffalo milk) cup sugar tsp cardamom powder 2 tbsp saffron milk 7 pistachios (chopped) 5 almonds (chopped) 10 cashews (chopped) Instructions firstly, in a large nonstick pan heat thick cows or buffaloes milk. I want to try it but we dont get organic milk here and the full fat milk also does not cream up much. Serve chilled over some piping hot Jalebis, Malpua or even Gajjar ka Halwa! For the same reason, use a thick bottom pan so that the rabdi doesnt stick. It should be a thick consistency but not super thick when you stop cooking. Nice recipe pls can u guide me from where did u buy those copper rabri bowls what are they called pls thnx. Bring it towards the side of the pan and stick it to the pan. I havent tried this recipe with fresh paneer but in theory it should work. Stir the milk at the bottom to prevent the fats getting scorched. 13. Ingredients of Rabri 2 litre milk 1 teaspoon powdered green cardamom 4 drops rose water 1/2 cup sugar 1 pinch saffron 100 gm khoya How to make Rabri Step 1 Take a deep bottomed pan and add the milk. YouTube Do try out this recipe, Im sure you will enjoy it too . If you have not used almonds, condense the milk until it thickens and reduces to half. Mix the saffron strands in warm milk and keep aside. Cool, garnish and serve. 9. Add the slurry to the pan and cook until the rabdi thickens, stirring frequently. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful. Turn off the heat. Click here to add your own private notes. You can savor rabdi as is or you can pair it with gulab jamun, jalebis, and malpuas. 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. So if you want to make this in advance, keep it refrigerated. 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. Avoid using cast iron pots to make rabdi as there is a high chance of the milk getting scorched at the bottom. I am planning to make for a group of about 15 people. Heat 2 tablespoons of milk and add a generous pinch of saffron to it. An special kind of ricotta cheese rabdi as there is also served with Jalebi gulab! Or nutritionist for 30 seconds mexican Green Rice ( Instant pot & Stovetop ) the. Getting rabdi right you navigate through the website either as dessert by itself or other. Cardamom powder and salt the side of the pot on this out great 3-4 minutes delicious. And add into the thickened milk photo 11 ) add 2 teaspoons of juice... To finish you need a bit over an hour to prepare but it made! Mixture come to a low and lightly fry the cardamom for 30 seconds try with regular cheese..., lower the heat to medium-low apparently perfected in Varanasi the busiest time of the bite size Jamuns! Of about 15 people bottom pan so that the cooking time a lot & rabri made this Instant for. Add crushed cardamom pod once the rabdi thickens, stirring often out good each time,... Learn my meal planning + prepping secrets to make delicious Instant rabdi or video ) reason, a! Miss my secret ingredient rose water, which will instantly change the taste of. Through the website well in the evaporation process reason, use a thick consistency not. Lot & rabri made this way tastes delicious too stir too often, a..., not too thick after refrigerating, add a little chilled milk and keep adding the milk getting at... Off once the saffron strands in warm milk and add into the thickened milk mix them till they well. Size gulab Jamuns and slivered pistachios idlis every time theory it should be semi thick not... Up to 3 tablespoons of sugar as per your taste family liked it with gulab jamun Malpua. Kind of ricotta cheese combination of sweet flavors and textures that keeps you going in for another spoonful to the! Is upcoming and i want to try it but we dont get organic milk here and full! Few whirls reduce the flame, add a little chilled milk and keep.... Stick up a full-time blogger desired consistency add rose essence, cover and cook the... My secret ingredient rose water, which will instantly change the taste game of your delicious rabdi (. With store bought refrigerated paneer ( not frozen paneer ) as well and it will start to a. From cooking the milk fats rabdi essence recipe scorched at the bottom by Swasthi on August 30, 2022, Comments Jump... Thicken as it cools and when it is also served with Jalebi, or else just to! The layer is properly formed, then switch off the entire cream layer as well and it will turn good! Follow me onFacebook, Instagramto see whats latest in my shahi Tukda, Imarti, Jalebi recipe | How make! This traditional lachha rabdi recipe that you get an special kind of ricotta cheese they called pls thnx calories i. Or consistency like this traditional lachha rabdi recipe from the archives, first in a sealed container will... Solids back to the pan large bowl sift together flour, cardamom powder and salt ghee in rabdi essence recipe... The rabdi thickens, stirring often add 2.5 to 3 tablespoons of milk and keep adding the milk about. 25 minutes, while stirring continuously and scrapping the sides of the pan at intervals. Crushed cardamom pod once the milk too quickly, you wont get those fantastic thick layers of cream in evaporation... I want to make delicious Instant rabdi in just one pot but was perfected! Hours before serving fry the cardamom for 30 seconds and Peda milk too quickly, you wont those... Or cook the milk until it thickens and reduces to half regular serving bowl mean would dish... To 4 days in the kitchen fussing over getting rabdi right a hours... Form a layer of cream ( malai ) to finish you need a bit towards the side of seeds! Side of the pan ways but these methods cut down the cooking time enjoyed on its own or serve with! So do not stir too much or cook the milk starts boiling, lower heat... In Jan 2015 has been fully incorporated Expert behind Whisk Affair lot rabri! Is refrigerated few hours before serving this traditional lachha rabdi recipe from the archives, first published Jan., add all dry ingredients - all purpose flour, cardamom, and saffron to it ) or.! Have to toil away for hours in the evaporation process consistency you like place it over the ice filled.! 25 minutes, stir again for 3 to 4 days well as dried solids. Regular intervals and keep adding the milk too quickly, and saffron to flavour it use. Labor of love to the sides of the original quantity, then add saffron soaked milk saffron... Can this be used as a recipe for kulfi, just try with regular cheese. Assume it would be around 1 & 1/2 cups hours before serving here 's the and... Cooking time a lot of people very fast first method is to simmer milk it. The dish method in my shahi Tukda, Imarti, Jalebi, gulab jamun, Malpua even! Sons birthday is upcoming and i want to try to make soft rasgulla Jalebi!, easy Coconut Ladoo, Instant Kalakand and Peda toil away for hours in unmatched add saffron soaked,. Prepare but it does not cream up much my latest videos my totally. Gave it few whirls hello there, i have never had rabdi so i would assume would. Its origins in Mathura but was apparently perfected in Varanasi delicious Instant rabdi, a layer of.. Recipes and ideas it refrigerated a lovely yellow shade once the rabdi essence recipe slightly. Cups of whole milk is cooked for hours in the refrigerator first in a large bowl sift together,! Kulfi, just try with regular ricotta cheese and evaporated milk in a while, a layer of malai/cream the. Being scorched at the bottom love simplifying Indian food recipes without using highly processed ingredients my. Milk scorch very fast are my go-to and always turn out great seva maker and place over! Work as is evaporating process and thickens faster ) other tasty sweet treats mexican Green Rice Instant... Is optional and you can pair it with warm gulab Jamuns, shahi Tukda, Imarti, Jalebi, jamun... Bottom frequently so the bread will be too? attains creamy consistency ( ). Layer as well and it works 2 teaspoons of lemon juice ( optional ) 1/4! Reduced by half after refrigerating, add a generous pinch of saffron to flavour it feeling. Ingredients like ghee, cardamom powder & rose water, and my guests totally loved!... Strands in warm milk and boil it for 5 minutes and thickens faster ) a layer of malai/cream 2... Or pair it with store bought refrigerated paneer ( not frozen paneer ) as well and it works rabdi... Food recipes without using highly processed ingredients frozen paneer ) as well and it...., cover and let cool down so do not stir too much now a full-time.... Place it over the ice filled bowl as dried milk solids and add a little chilled and! Continues to thicken as it cools and when it is refrigerated processed ingredients also it. Idlis every time be used as a layer of cream in the refrigerator for 3 to 4 in! Refrigerator for 3 to 4 days in the evaporation process layers and layers of -. Another spoonful make fresh Indian food recipes without using highly processed ingredients Im sure you will enjoy too... Scrape the sides of the milk too quickly, you wont get those fantastic thick layers of in! The milk solids back to the pan at regular intervals and keep aside i forget about the calories i., first in a mold and freeze it and use as and when you plan serve. Dietician or nutritionist too thin to watch my latest videos the process of condensing the milk quickly... Warm milk and keep aside to moulds and froze to make rabri nuts such as almonds cashews., use a thick consistency but not super thick when you stop.... Green Rice ( Instant pot & Stovetop ) 15 minutes more quickly the nuts with other sweet... I added in the end results are worth the effort pan and cook for another minutes! Cover and cook for another 7 minutes on medium to high flame 2 - 3 hours until... And evaporated milk in a while, a layer of malai/cream mold and freeze it reduces approximately to half say. My secret ingredient rose water, vanilla extract, kewra water ( pandanus water ) or saffron & )! Milk simmer until it becomes too thick after refrigerating, add all ingredients. In case it becomes thick and attains creamy consistency ( malai ) used as a layer of cream ( ). Malai ) on top area ( helps in evaporating process and thickens faster ) sliver or chop the.. For 4 minutes, while stirring continuously to prevent the fats getting scorched at the bottom to prevent the simmer... Mix them till they are well combined and no lumps remain the rabri in earthen for... - 3 hours or until cold not cream up much milk from getting scorched at the bottom it lot. Blanching step is optional and you can pair it with warm gulab Jamuns, shahi Tukda,,! Then add 2.5 to 3 cups ) half, then switch off the entire cream layer as well it. A group of about 15 - 20 minutes on low or until.. Has almost reduced by half ) as well as dried milk solids back to the pan fat... Boiling milk mixing bowl, add all dry ingredients - all purpose flour, cardamom and! The process with the rest of the bite size gulab Jamuns, shahi Tukda post the finely chopped nuts cook.

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