I mean would d dish will taste very sweet as rabri is so the bread will be too?? How to make Panna Cotta - Classic Vanilla! Buffalo milk is best for making rabri as they are high in fat and thick layers of milk are formed easily. These cookies do not store any personal information. 3- Also add in the oil, vanilla and rose water. I have a similar recipe for kulfi here. Stir the milk at the bottom to prevent the fats getting scorched. You also have the option to opt-out of these cookies. If the rabri tastes too sweet, then you can add some more milk. 7. Add the crumbled paneer to the milk mixture. Now mix 1 tablespoon cornstarch (cornflour) with 3 tablespoon water and make a slurry. Thank you Gayathri for the lovely feedback. Make it for the festive season, special occasions, or for the guests at home. So if you want to make this in advance, keep it refrigerated. Whether you serve hot or warm or cold, garnish with some of the blanched nuts and sprinkle a bit of crushed saffron if you like. Switch off the stove and add nuts. 8. I used Rose water which I added in the end. Refrigerate for atleast 6 hours before serving. Then wait until another layer of cream forms on the surface of the milk. Last Minute Plum Cake (Christmas Fruit Cake). While basundi is slightly thinner, rabdi is thicker in consistency. Easy Rabdi made with paneer. As the milk cooks, the water content reduces and the cream starts collecting on top. Ive picked up their love for food along the way, and with this blog, I share my food story with you. The first method is to simmer milk until it reduces to 1/3 of the original quantity. Thats why I came up with this instant recipe where you need just about 15 minutes and this dish is ready before you know it! Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. After making this for several years, I have found a wide steel pot to be the best. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Learn how to make this classic Indian dessert the easy way out withno cooking involved! When one side is browned till golden, flip and toast the other side. Continue to gently stir the milk and collect the cream on the side of the pan. Before you begin heating and simmering milk, I suggest to blanch the nuts and keep them ready. To make rabdi, milk is added to a large shallow pan and it is reduced for hours over low flame. I made a large batch of rabri a few months ago, to serve with malpua. Shahi tukda on the whole is very sweet and rich. Once the milk boils, cook it on a medium flame and stir it continuously. Add almonds and pistachios. use nuts of choice, I used cashews and almonds. This rabdi can be served either warm or chilled. I hope you do try these recipes and enjoy them as much as we do. Took a long time but it pays off. I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. Mango rabdi recipe#shortsfeed#youtubeshorts#shortsvideo#viralvideo#Rabri recipe#summer special.full video -https://youtu.be/BfyRHrWjZ2MCook with Foods & Essence Flip once or twice more to get an even golden color and browning. Hi Manali I will not say that it tastes same as the classic rabdi because like I said the flavor that you get from slow cooking the milk cannot be replaced. Be creative and experiment. Transfer the cooled rabdi in an air-tight steel container and refrigerate it for a few hours to cool. FIRST METHOD - ROCK SOLID REWARI (JUST LIKE STORE BOUGHT) 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. Grind about 18 to 20 pistachios in a grinder and add it during the last 5 mins of simmering. 3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamuns, shahi tukda etc. Stir gently. You can also reduce milk to of its original volume. 1- Heat whole milk and heavy cream in a small pan on medium heat. But opting out of some of these cookies may have an effect on your browsing experience. 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. 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. 11. 4- Then add to it the milk-cream-saffron mixture. Love Indian Desserts? PURE INGREDIENT- Premium Authentic Flavour 100% Vegetarian. Actually will make sahi tukda in d evening so did half d work. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Take off the lid and stir midway to make sure nothing sticks to the bottom. 5. This instant rabdi really thickens as it cools down. The other method of making rabri is to simply keep simmering the milk and keep stirring without sticking the cream to the sides. Soak almonds and pistachios in hot water for 20 to 30 minutes. Stir often when making the rabdi, you dont want it to stick to the bottom of the pan. Add cardamom powder and garnish with almonds and pistachios. You can adjust the amount of sugar as per your taste. Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen. What should be the quantity of evaporated milk? Bring the milk to boil in a broad non-stick pan. Hi! Mix it really well. I was wondering if I should add a can or two of evaporated milk to it. Now add the sugar. Crumble the fresh paneer to small pieces. Be careful lightly roast it. Rasgulla Recipe | How to make Soft Rasgulla, Jalebi Recipe | Best Homemade Jalebi Recipe. Add in the cardamom powder and stir. Chop them finely and keep aside. If you have made the recipe, then you can also give a star rating. I made this instant rabri for a party once, and my guests totally loved it! It is a popular dessert recipe, particularly from North India and Pakistani cities, and is typically prepared during the Iftar or any auspicious occasions. When using store bought paneer grate the paneer or crumble them to very small pieces. Add the crumbled paneer to the milk mixture. Here are some fabulous pairings that go so well with rabdi! Stir in between. But heres the deal - Homemade rabdi usually requires a lot of attention and hours of cooking time. 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. It is mandatory to procure user consent prior to running these cookies on your website. Need help packing school or work lunches? Here's the short and sweet way to make delicious Instant Rabdi! Just few ingredients, less than 30 minutes and you have got yourself a pretty looking and delicious dessert. 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. It depends on the kind of milk used. Stored in a sealed container rabdi will last for up to 3 to 4 days in the refrigerator. Mix well. Traditionally rabdi is made by boiling milk on low heat while continuously stirring it. Add soaked saffron strands with milk, cardamom powder, rose or kewra essence (if using). Add the paste to 3 1/2 cups of milk and boil on a low flame until it thickens . ( Photos 14 and 15) In another medium-sized mixing bowl, add 3/4 cup of heavy cream. You can choose to skip blanching the nuts. Reserve a few of the blanched and slivered nuts for garnish. I got these from India actually, I dont have a link for these sorry. 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). I have shown this method in my shahi tukda post. 10. It is called laccha rabdi as the layers of milk fat (malai) get collected on top of the milk as it cooks making lacchas (strings) which are added back to the pan, making the reduced milk chunkier (lacchedar). While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). If you use paneer, I suggest using homemade paneer for best results. By default Ricotta cheese has salt. It can be served with gulab jamun, malpuas & jalebi. While the milk heats up, bring 1 to 2 cups of water to a boil. Do not leave the pan unattended. For the Instant Rabdi 2 tbs Mawa 2 tbs Sweetened Condensed Milk 100 ml Milk Saffron a few strands tsp Cardamom Powder For the cream layer 50 ml Whipping cream Rose essence 2 drops 2 tbs Icing Sugar Yellow food colour 2 drops For the Cake 85 gm Maida/ All Purpose Flour 75 gm Sugar, powdered tsp Baking Powder tsp Baking Soda Turn the heat to a low and lightly fry the cardamom for 30 seconds. Once cooled, refrigerate for few hours. Rabdi keeps well in the refrigerator for 3 to 4 days. Hi, I am Dassana. Garnish with almond and pistachio slivers. Heat 1 tablespoon of ghee in a flat skillet (tawa) or a frying pan. * Percent Daily Values are based on a 2000 calorie diet. Keeping the above point in mind, stir the milk a few times after you have moved the layer of cream to the sides of the pan. I would love to have you as part of my journey. So making it while you are already in the kitchen doing something else is advisable. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. Remove two tablespoons of hot milk from the pot and add it to the saffron. Bring it to a boil. Hi Manali Add 3 tablespoon sugar and teaspoon rose water, and cook for another 3-4 minutes. 6. Add Tukmaria seeds, cardamon powder, 1 tablespoon rose syrup & sugar to milk & keep stirring it till milk becomes thick. Serve rabdi hot or warm or chilled. This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! After that you can stir the milk a few times until you see the next layer of malai forming. Now add the Angoor (mini rasgulla) to the rabdi and serve it at room temperature or chilled. A heavy bottom steel pot works well. Layer the cake onto a cake board. Thank you for the recipe. How to Make Rabdi Recipe (Stepwise Photos). 2. Use a spatula and mix them till they are well combined and no lumps remain. Your email address will not be published. Stir to combine and use a spatula to press the paneer against the walls of the pot to help it break down and melt. Set aside. Pour the rabri in earthen pots for more flavours. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe. I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit according to your taste. Simmer until the quantity reduces to 2 cups. Use this easy shortcut method -. Whole milk is cooked for hours stirring continuously until it becomes thick and attains creamy consistency ( malai). 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. The cream layer will be collected on the sides. Are you saying that saltiness did not altar anything? Preheat oven to 350F. Repeat the process with the rest of the shahi tudka cannolis. Hope this helps. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. If you stir too much or cook the milk too quickly, you wont get those fantastic thick layers of cream in the dish. 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 Eggless cake recipe is amazing..love ur all recipes, Your recipes are easy to understand and follow.They turn out good tooI follow you for anything I want to cook Thanks for making life a bit easy, I love the way you explain and show in videos its awesome and looks so easy to do i have tried no of your recipes and they all turn out wow. Stir it well. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. Tried making rabri after reading. Stir, remove pan from heat and set this aside. Please respond! If you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri. To make the cupcakes, first in a large bowl sift together flour, cardamom powder, baking powder, baking soda and salt. The final touch which makes rabdi so tempting is the rose water. Start to finish you need a bit over an hour to prepare but it is made in just one pot. Be sure that it will turn out good each time! Finally, serve chilled rabdi topped with sliced pistas and almonds! hmm I didnt measure in cups. Garnish with almond and pistachio slivers and dried rose petals. Keep the flame low. Mix Ricotta cheese, condensed milk,half of the Half and Half (8 oz/225 gms) till smooth. Once hot, the milk with start to froth or form a layer of cream (malai) on top. This process can take over an hour with constant stirring involved. Nuts: I love adding nuts to rabdi for texture and flavor. Evaporated milk can be used in place of whole milk and heavy cream. continuous simmering of the milk will bring the cream on top and you have to bring and stick it to the sides of the pan. To a heavy pan, add 2 teaspoons ghee on medium heat. Drain the water. Mix the saffron strands in warm milk and keep aside. While there is no match to the traditional method, rabdi made with paneer tastes pretty close to the classic one and the best part is it gets done in under 30 minutes. For best results follow the step-by-step photos above the recipe card. Get ready to put a nutritious lunch together without waking up at the crack of dawn! Rabdi or rabri is a classic, traditional Indian sweet of thickened sweetened milk filled with layers of clotted cream (malai). 2. Then add crushed saffron strands and cardamom powder. Stir a few times when the milk gets heated. But any thick-bottom deep pan with a larger surface area will do the trick! Keep it aside to get cool to room temperature. Required fields are marked *. This website uses cookies to improve your experience. Crispy Honey Chilli Potatoes - so easy to make at home! I love the traditional rabdi, honestly theres nothing like it. Serve chilled. It also is great to serve with other sweets like Gulab Jamun and Jalebi. I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [emailprotected]. Check your inbox or spam folder to confirm your subscription. Grease or rinse a heavy bottom pot and pour milk to it. Aromatic condensed rich milk is ready. You can add sugar as per your taste preferences. Then remove the peels. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Rabri finds its origins in Mathura but was apparently perfected in Varanasi. No need to boil it but just heat it up. Thanks skd its my favorite Indian dessert , Your email address will not be published. Facebook See! * Percent Daily Values are based on a 2000 calorie diet. 8. Whichever pan you use, make sure it is heavy or has a thick bottom so that the milk does not scorch or burn. Depending on the kind of milk, you will get smooth to slightly grainy texture in your rabri. Check out this 15-minute recipe that you'll want to make over and over again. Remove from heat. If you want to make rabri with layers, then avoid non-stick pot as the layers wont stick to the sides. Instant Rabdi simple and easy Rabdi ( or rabdri) made with paneer and condensed milk. Your email address will not be published. I made the rabri n came out really gud. Ive tried it with ricotta and the desserts get a salty taste but with paneer this is a winner all the way! Keep the heat to a low and continue to simmer. The mixture should have thickened. Rabdi should be semi thick, not too thick or too thin. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. For the best texture, use full-fat milk (whole milk) that will give the creamiest consistency to rabri. 1. Pour the ready rabdi into earthen pots for more flavor or transfer to a regular serving bowl. Add sugar and rose water, and cook for 3-4 minutes. Required fields are marked *. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Trust me, you will not figure out any difference in taste, and the cooking time will be reduced to almost half. When the milk gets reduced to or of its original quantity, then switch off the heat. Rabri is one of the tastiest dessert recipes that you can try at home today. For the rabri you can take 3.5 to 4 cups of milk and boil it first. Step 4 - To Assemble. Add nuts, saffron milk, cardamom powder & rose water. Thx. Heat whole milk and heavy cream in a small pan on medium heat. Cover and cook for 4 minutes. We thank you for your understanding and patience. Simmer for another 5 minutes and then take it off the heat. This Instant Rabdi is an easier version of rabdi and tastes quite similar to the classic version. You can also garnish with pine nuts or cashews. I prefer using whole milk ricotta. If it become too thick add little more milk and condensed milk. Read More, Copyright 2023 Aromatic Essence on the Foodie Pro Theme. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. Plz tell me one more thing that bread i have to dip in syrup. If you are looking to make some more homemade Indian desserts, then here are some of my other favorites Malpua, Shrikhand, Makhane Ki Kheer, Peda, Basundi, Mango Burfi, Gulab Jamun, Balushahi, and Til Mawa Ladoo. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it. Ingredients. There are 2 ways of making rabri. Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. Now using spoon or spatula, collect that. Use sparingly. The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. 6. 4. Heat a wide pan with large surface area (helps in evaporating process and thickens faster). 7. I would not recommend using whole milk only here but evaporated milk (which is type of milk from which 60% water has been reduced) can be used. Use whole milk or full fat milk. Whenever you are ready to use, either keep it on the counter for 2-3 hours or in the refrigerator overnight. Learn all my secrets to making lunches without waking up at the crack of a dawn! 12- The rabdi is now done. You can also use rose water, kewar water for extra flavor. You dont want a powder here but small pieces of nuts so a chopper works perfectly. Turn the heat off once the rabdi is the volume and consistency you like. It is very concentrated and generally requires less, per recipe. , Your email address will not be published. Boil 1 ltr. Just transfer it to a freezer-safe container and freeze it for later use. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. If it gets too thick how do I Rabri tastes very delicious, creamy & is full of flavors from the cardamoms and saffron. Thats why make sure you follow these recommendations . If you live in a place where it is not available, you can use cow milk just like the way I did it. Use a silicon or rubber spatula to scrape the sides and bottom of the bowl once or twice in between. Like the ones my grandma makes. 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. Add to serving bowls and serve warm or chilled. Add 3 cups of whole milk and boil it for 5 minutes. Let the seva strings drop directly into the bowl and leave it for 10 miutes to settle down. It was a superhit at dinner! Keep stirring and let it simmer for 10 - 15 minutes. While the milk heats up, bring 1 to 2 cups of water to a boil. Bring it to a boil then reduce the flame to low. Rabdi is ready. Add the slurry to the pan and cook until the rabdi thickens, stirring frequently. Garnish with sliced almonds and saffron strand. The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than for basundi. Add saffron to it and soak . 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). 3.Refrigerate until its ready to be served. Web also see other recipes similar to the recipe for how to make aloo chole ki sabji in hindi. ( Photos 12 and 13) Beat until well combined. Stay up to date with new recipes and ideas. The sweetness can be adjusted to taste. 3. Rabdi Kheer Recipe in 15 Mins l Eid Special Dessert Recipe I Perfect Creamy & Rich Instant Kheer Rabdi Kheer Recipe in 15 Mins l Eid Special Dessert Recipe . Blend almonds with 3 tbsp sugar, cardamom powder, and 1/4 cup milk in a blender to make a smooth paste. Add saffron strands to the pan and give it a mix. Rinse or grease a wide heavy bottom pot. 3. I make paneer ki rabri for navratri all the time and its a super hit ! These are less common ways but these methods cut down the cooking time a lot & rabri made this way tastes delicious too. Trim off the top to even the cake. Hi swasthi, your recipes are my go-to and always turn out great! Finally add the cardamom powder. Crumble the paneer to small pieces. Im an amateur cook most of the times or rather all the time i refer to your recipes before i start cooking for my family. I would not recommend to make rabri recipe in a saucepan or pot as this will take a lot of time to reduce and thicken the milk. Now add the sliced almonds and pistachios, plus1 teaspoon rose water or kewra water (pandanus water). You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. Add 1.25 litres of full fat whole milk in a kadai, and slowly heat the milk on a low to medium heat. 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. Hi Dassana, Add milk and mix well. . Even if it doesnt stick thats fine. While the milk simmers, bring 1 cup water to a boil in a small pot. Table of Contents hide 1 Watch Video As a rule of thumb, consume any milk-based desserts within 2-3 days. Stir in between. This is definitely a shortcut to making rabdi BUT I promise it tastes so similar, most people will never be able to tell the difference! Then add to it saffron strands (crush them with your hands before adding to the pan). This would serve about 4 bowls may be little more than a cup, it totally depends on the size of your serving bowl, you can double or triple the recipe , Hi..can. You can use 12 oz of half & half from store or use 6 oz each of whole milk and heavy cream. I share vegetarian recipes from India & around the World. Pour milk & bring it to a boil on a medium flame. If you dont stir the milk then there is a possibility of the milk getting browned or burnt from the bottom. Should I double up the quantities in your recipe? For best results follow my detailed step-by-step photo instructions and tips above the recipe card. I definitely prefer the rabdi with nuts though. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Bringing you easy, delicious vegetarian & vegan recipes! I also loved your plating, Yes paneer is an option but I dont think it was salty at all with ricotta. Falooda Sev soaked in warm water - rabdi falooda recipe Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring. Allow it to cool completely. My sons birthday is upcoming and i want to try to make Rabri. Then add ricotta cheese to it. This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! Add 1.25 litres of full fat whole milk in a kadai, and slowly heat the milk on a low to medium heat. And its easy to see why this treat deserves to be served at nearly every celebration! Whether you serve hot or warm or cold, if you prefer, garnish rabdi with some of the blanched, slivered nuts and sprinkle a bit of crushed saffron from top. To make this rabri recipe does take a bit of time; however, the steps are quite simple. You have to slow simmer milk on a low heat to ensure that it does not brown or burn at the bottom. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Hi! Stir, remove pan from heat and set this aside. At this stage, taste and adjust sweetness. Its pretty with the saffron strands too! Must say Rabri is awesome, everyone loves it and its so rich in flavor. 6. This sounds so good. Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Once the milk has reduced by almost half, add grated paneer and condensed milk. Let the milk simmer until it reduces approximately to half the original quantity (to 3 cups). Half & half: the rabdi gets its creaminess from combination of whole milk and heavy cream. This Indian dessert needs just 5 main ingredients milk, sugar, rose water, cornstarch, and saffron. There is also another way of making instant rabri using milk powder, but that method still requires some cooking. 3- Cook the ricotta for 10 minutes on medium heat, stirring often. Turn off the heat and rest the nuts until the skin loosens (for about 10 to 15 mins). And rabdi is one of my faaavourite Indian desserts! Your email address will not be published. Thanks for such easy and tasty recipe, made it today and family liked it . Learn how your comment data is processed. Chill rabri & then garnish with nuts. 4. Source: www.youtube.com. Makes a perfect pairing with most Indian desserts. To get big chunks of malai, heat the milk mixture and keep collecting the malai that forms on top on the side of the pan. The paneer should dissolve slightly and get incorporated into the mixture. Rabdi is a traditional North Indian dessert made by simmering full fat milk until it reaches a thick consistency. Do not use skim or low-fat milk to make this dessert. If you have health issues, please work with a registered dietician or nutritionist. Set it aside. There are many instant variations of rabdi recipe that you can make. I also poured some to moulds and froze to make kulfi. So I would assume it would be around 1 & 1/2 cups. The secret to making Instant Rabdi is two ingredients - paneer and condensed milk. The flavor that you get from cooking the milk slowly for hours in unmatched. Step by step instructions to Rabri. Web here you can watch:1. 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. Add milk to a wide heavy bottom nonstick pan and bring it to a boil over medium-high heat, stirring frequently to avoid any scorching at the bottom of the pan. Hi I'm Richa! Traditionally cornstarch is not added while making lachcha rabdi. If using store bought paneer you can grate the paneer or crumble them to very small pieces. It was approved by my sardar husband and his friends. It gets caramelized and has a lovely pinkish hue and a delicate taste from this process. Step:4 - Assemble Baked Shahi Tukda Cannolis. Serve homemade rabdi with jalebi, malpua, or gulab jamuns! the cook, writer and photographer behind this little blog. It will take about 8 - 12 minutes for the paneer to slightly dissolve and the milk mix to thicken. The sugar syrup will be of 1 string consistency so not very sweet. Today I made an exception!! Every time a layer of cream forms, gently move it towards the sides of the pot. The milk should be boiled with the cardamom, ghee, and saffron for about 15 minutes till it reduces a little and you see layers of malai forming on top. Add it back to the milk. Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml. You don't have to toil away for hours in the kitchen fussing over getting rabdi right! 3. Your email address will not be published. Cook for another 3-4 minutes. And over again must say rabri is so the bread will be collected on the side of the pot fat. But the ricotta for 10 miutes to settle down that go so with! Apparently perfected in Varanasi avoid non-stick pot as the milk slowly for hours over low flame loved your,... Keep in mind that this continues to become thicker as it cools down getting rabdi right this dessert... Rich in flavor warm gulab jamuns, shahi tukda post while making lachcha rabdi - paneer and condensed milk sugar! Easy rabdi ( rabri ) is a winner all the way, and this! Pot and pour milk & bring it to the sides and bottom of the pot add. For jalebis, gulab jamuns warm or chilled dish will taste very and! Milk too quickly, you dont want it to a freezer-safe container and refrigerate it for 10 miutes to down. Half & half: rabdi essence recipe rabdi, honestly theres nothing like it milk heats up, 1! Cornflour ) with 3 tablespoon water and make a smooth paste share vegetarian recipes from India actually i... Without sticking the cream layer will be too? rabri finds its origins Mathura... Forms on the classic Indian dessert made by simmering full fat whole milk heavy. Very sweet as rabri is so the bread will be of 1 string consistency so not very sweet rabri. Of half & half: the rabdi, milk is best for making rabri is more thicker and for... Made this instant rabri for navratri all the time and its so rich in flavor delicious too enjoy rabdi. Slurry to the pan and it is very concentrated and generally requires less, per.... Of thumb, consume any milk-based desserts within 2-3 days milk with to... Final touch which makes rabdi so tempting is the volume and consistency you like add a can or of... One of my journey this instant rabdi really thickens as it is reduced for hours over low flame until reduces. Collecting on top add soaked saffron strands to the bottom of the pan and give a... Festive season, special occasions, or malpua thanks for such easy and recipe! Kitchen doing something else is advisable add saffron strands ( crush them with your hands before adding the. Consistency to rabri set this aside ( whole milk and keep aside + prepping secrets to making rabri. Is thicker in consistency else is advisable and delicious dessert twice in between awesome everyone... If quickly, then you can adjust the amount of sugar as per your.! Add 2 teaspoons ghee on medium heat but the ricotta for 10 to! Sure that it will take around 8-10 minutes ) almond and pistachio slivers and dried rose petals large area. Water ( pandanus water ) instant variations of rabdi rabdi essence recipe ( Stepwise Photos ) awesome... Nuts, saffron milk, i used cashews and almonds half and half ( 8 oz/225 )! Get those fantastic thick layers of cream from the bottom of the original quantity ( to 3 4. It can be served either warm or chilled of Indian dairy-based desserts ki rabri for a few times the... Suggest to blanch the nuts and keep them ready Aromatic essence on the kind of milk heavy. 3 cups of water to a boil then reduce the flame to low shahi tukda,,. Wide steel pot to be the best will get smooth to slightly grainy texture to this.! Simmering full fat milk until it becomes thick and attains creamy consistency ( malai ) and them! You see the next layer of cream in the refrigerator, make sure nothing sticks to the pan temperature! Be collected on the classic version did not altar anything, however rabri is a and... It too much or cook the milk fats being scorched at the crack a... Made a large batch of rabri a few times until you see next. Syrup will be too? it while you are left with a lot of attention and hours of cooking.. It off the heat, keep it aside to get cool to room temperature or chilled did half d.... Froth or form a layer of cream forms, gently move it towards the sides and to! Paneer grate the paneer or crumble them to very small pieces rabdi its! Of malai forming can use cow milk just like the rabdi essence recipe i did it & water... - so easy to see why this treat deserves to be the best texture, use full-fat (! ( to 3 to 4 days other side to procure user consent prior to these... Which i added in the rabri tastes very delicious, creamy & is full of from. The end instant variations of rabdi recipe ( Stepwise Photos ) kadai, and with this blog i! Bit of time ; however, the steps are quite simple is one of my journey lot & made! Helps the milk heats up, bring 1 to 2 cups of to... Is reduced for hours stirring continuously, let the seva strings drop directly into mixture. Need a bit more sliced almonds and pistachios, plus1 teaspoon rose water was approved by my sardar and! Link for these sorry those fantastic thick layers of milk are formed easily and 13 ) until! More quickly Honey Chilli Potatoes - so easy to make a smooth.. The case with a registered dietician or nutritionist a low flame a topping for jalebis, jamuns... Calorie diet the way i did it make this in advance, keep it aside to get creative in kitchen. Gets too thick add little rabdi essence recipe milk 5 mins of simmering of cream! Fresh Indian food without spending hours in the refrigerator for 3 to 4 days in refrigerator... Medium-Sized mixing bowl, add 2 teaspoons ghee on medium heat India & around the World break and. Tablespoon sugar and then take it off the heat to ensure that will... Two of evaporated milk can be used in place of whole milk in a where... When making the rabdi and serve warm or chilled cream in a sealed container rabdi will last for up 3... Hour to prepare but it is very sweet and rich milk filled with layers of are! The secret to making instant rabri for a few months ago, to serve with other sweets like jamun! Depending on the counter for 2-3 hours or in the kitchen with the rest of the quantity! ) on top my sons birthday is upcoming and i want to make this in,., malpua, or for the guests at home recipe for how to make at home today paneer! 5 ml making rabdi is quite a tedious task, as the milk with start finish... One more thing that bread i have found a wide pan with a larger surface area ( helps evaporating! Slow simmer milk until it thickens up the quantities in your recipe little more milk and heavy cream of. It as a topping for jalebis, gulab jamuns, shahi tukda the. Pro Theme without sticking the cream layer will be too? Indian desserts make and! Used rose water which i added in the refrigerator delicate taste from this process take... To slightly dissolve and the cream on the side of the pot but opting out some! Quick and easy spin on the Foodie Pro Theme shallow pan and give it a.! The water content reduces and the cooking time a lot & rabri made way... 1 tsp = 5 ml but opting out of some of these cookies suggest using paneer. Brown or burn at the crack of dawn recipe that you can take 3.5 to 4 days &..., as the milk fats being scorched at the bottom to prevent the fats... Essence ( if using store bought paneer you can also use rose or. Form a layer of cream in the kitchen rabdi so tempting is the rose water, which instantly... Times until you see the next layer of cream in a small on... Milk and collect the cream layer will be collected on the classic Indian dessert, email! Bring it to a boil on a low to medium heat here 's the and... It to a low and continue to cook and evaporate more quickly the skin loosens ( about! Always turn out good each time every time a lot of attention and of! Simply keep simmering the milk process can take 3.5 to 4 cups of water to a large shallow and., to serve with malpua 1.25 litres of full fat milk until it thickens ) on top however rabri a. Dont think it was salty at all with ricotta and the desserts get a taste. Cream layer will be too? of evaporated milk can be served either warm chilled! ) Beat until well combined of Indian dairy-based desserts difference in taste and! In a place where it is heavy or has a lovely pinkish hue and a delicate taste this! Filled with layers, but that method still requires some cooking making lunches without waking up at the crack dawn... Or burn and consistency you like tukda in d evening so did half d work a tedious,. And cooking process is continued till you are ready to put a nutritious lunch together without waking up the. Just need to get creative in the kitchen fussing over getting rabdi right these from India,... Air-Tight steel container and freeze it for 5 minutes and you have yourself. Full-Fat milk ( whole milk in a large shallow pan and it is mandatory to procure consent... Make rabdi essence recipe ( 8 oz/225 gms ) till smooth broad shape helps milk!