Traditionally cornstarch is not added while making lachcha rabdi. Just called copper bowls. 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. The mixture will slightly get thicker. The mixture should have thickened. So keep the consistency slightly thin if you want to refrigerate it and serve cold. This larger surface area helps in the evaporation process. Rabdi is a creamy, thick-textured dessert that comes together in an hour using simple pantry ingredients milk, sugar, saffron, cornstarch, and rose water. Source: www.youtube.com. Hello Mansi, just try with regular ricotta cheese. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. Keep stirring to prevent burning. Signup and get a free copy of my e-book on 15 Easy Instant Pot Dinner Recipes. 3. What is the difference between basundi and rabid. Remember that it will thicken more as it cools at room temperature and even in the refrigerator. Hi! In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. Note Try to use a wide pan for fastening the cooking process. I hope you do try these recipes and enjoy them as much as we do. Serve with malpua, gulab jamun or jalebi. 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. When the milk turns hot, transfer 2 to 3 tbsps hot milk to a small bowl. Add sweetened condensed milk and saffron milk and cook for 5 minutes till condensed milk combines well. 3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamuns, shahi tukda etc. 1. If youve tried this Recipe then dont forget to rate the recipe! When you plan to serve it, re-heat in your microwave or stove-top. Add ghee to a stock pot over medium flame. Richa Recommends: To absolutely nail this rabdi recipe, make sure you use really fresh and good quality paneer, because it's such an important ingredient. You can add sugar as per your taste preferences. If the milk cream has dried up, pour some hot milk (from the pot) over the sides. The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe. One day. Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. 12- The rabdi is now done. A wide pot quickens the process of condensing the milk. Low and slow is definitely the way to go here. , Your email address will not be published. Flip the cannoli and pipe the mousse into the other end. Very helpful instructions and perfect proportions! Refrigerate for at least 1 hour and serve chilled garnished with pistachios. Mango rabdi recipe#shortsfeed#youtubeshorts#shortsvideo#viralvideo#Rabri recipe#summer special.full video -https://youtu.be/BfyRHrWjZ2MCook with Foods & Essence For flavorings, you can mix and match or add only one flavoring ingredient. Check your inbox or spam folder to confirm your subscription. 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. Once hot, the milk with start to froth or form a layer of cream (malai) on top. Serve rabdi hot or warm or chilled. Keep the heat to a low and continue to simmer. Stir gently again. And talking about easy desserts, it cant get easier than this Instant Rabdi. Hi! As the milk starts to boil, lower the heat, add sugar followed by crumbled/grated paneer and khoya /mawa. 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. The sugar syrup will be of 1 string consistency so not very sweet. Combine and let it simmer till the oil oozes out on the sides. Today I made an exception!! So I would assume it would be around 1 & 1/2 cups. If you have a few extra minutes, quickly make a batch of fresh paneer at home with my trusty recipe - Homemade Paneer In 15 Minutes. These layers are lastly loosened and added back to the pot which gives a great texture to rabdi. This works for me but if you prefer sweeter rabdi (or less sweet), adjust the amount of sugar accordingly. Gently move that to the sides of the pot and stick up. When using store bought paneer grate the paneer or crumble them to very small pieces. So keep the consistency slightly thin if you want to refrigerate it and serve cold or chilled. welcome neha. Took a long time but it pays off. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. 3. Download this list of healthy snacks and sides! Rabri features creamy layers of clotted cream (malai), crunchy nuts in a deliciously thick condensed milk. This process can take over an hour with constant stirring involved. Paneer Butter Masala Recipe (Restaurant Style), Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Add milk and mix well. Both basundi and rabri are made by reducing the milk. You can also opt to use a large frying pan or a frying or sauting skillet (not a flat skillet). Rich Indian dessert made with just handful of ingredients perfect for this festive season. Rasgulla Recipe | How to make Soft Rasgulla, Jalebi Recipe | Best Homemade Jalebi Recipe. Chop them finely and keep aside. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Just transfer it to a freezer-safe container and freeze it for later use. Finally add the cardamom powder. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. While I love making extensive desserts from scratch like this kala jamun, sometimes I also like to keep things simple and fuss-free. Rabri recipe originally published in 2016 Dec. Republished in 2020 October. Thanks skd its my favorite Indian dessert , Your email address will not be published. There are many instant variations of rabdi recipe that you can make. 6. Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. Enjoy the chilled Rabdi by itself or pair it with Gulab Jamun, Jalebi or Malpua. Add condensed milk and margarine. Rabdi will last in the fridge for 3-4 days when stored in an air-tight container. Scrape off the entire cream layer as well as dried milk solids and add into the thickened milk. Mix well. Add the condensed milk and grated paneer, and cook the mixture for another 8-12 minutes. Your email address will not be published. You dont want a powder here but small pieces of nuts so a chopper works perfectly. Web 1 teaspoon sugar and one teaspoon of besan. And continuing with the same thought process, I am sharing this easy Rabdi recipe with you guys made using ricotta cheese. You can also freeze it and use as and when you please! It also is great to serve with other sweets like Gulab Jamun and Jalebi. Do not stir too often, as a layer of cream should form over it. This Instant Rabdi is an easier version of rabdi and tastes quite similar to the classic version. While the milk heats up, bring 1 to 2 cups of water to a boil. 3. Necessary cookies are absolutely essential for the website to function properly. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Please advise. But heres the deal - Homemade rabdi usually requires a lot of attention and hours of cooking time. Try this beloved classic rabri recipe for your next gathering, and be prepared for rave reviews! Stored in a sealed container rabdi will last for up to 3 to 4 days in the refrigerator. Stir and mix gently again. Traditionally rabdi is made by boiling milk on low heat while continuously stirring it. Your tips really helped. I have seen people relish her homemade rabri and always ask her for the recipe. Yes you can use it. Add milk and bring it to a simmer. 11. This Rabdi recipe from the archives, first published in Jan 2015 has been republished and updated on October 2021. Thank you so much Archana! The key tip for making rabri is to find the right balance between leaving the milk alone so that the malai layer forms and stirring enough to not stick and burn on the bottom. Make Rabdi. As is this recipe serves 3. Add saffron strands to the pan and give it a mix. Thats why make sure you follow these recommendations . Allow it to cool completely. When using store bought paneer grate the paneer or crumble them to small pieces. We personally love to rest rabri in clay pots for a few hours for that unique flavor. Hi Nidhi! You also have the option to opt-out of these cookies. When the layer is properly formed, then gently bring it to the side of the pan with a spatula. Turn the heat to a low and lightly fry the cardamom for 30 seconds. I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit according to your taste. 4. How to make Mango Rabdi Gateau Step 1 Take a bowl, add flour, baking powder and baking soda. Add nuts, saffron milk, cardamom powder & rose water. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. It is mandatory to procure user consent prior to running these cookies on your website. Simmer until the quantity reduces to 2 cups. I'm Neha, Blogger & Recipe Expert behind Whisk Affair. Do not use skim or low-fat milk to make this dessert. To make rabri recipe, milk is cooked until it reduces to a thick pudding-like consistency, then is flavored with cardamoms, saffron, and your favorite nuts and dried fruits. Switch off and set aside. Garnish with almond and pistachio slivers and dried rose petals. I forget about the calories when I gorge on this ? You could also surprise your family with glasses of chilled Thandai! Add the crumbled paneer to the milk mixture. I mean would d dish will taste very sweet as rabri is so the bread will be too?? 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. Required fields are marked *. So when you will see the cream floating on top, then with a spatula, gently move the cream layer. Shahi Rabri is a rich, creamy, thickened, sweetened milk dessert, popular in North India. Let the seva strings drop directly into the bowl and leave it for 10 miutes to settle down. But when you see the layer of malai or clotted cream forming on the top of the milk, then do not stir. Transfer the smooth batter into the prepared cake pan and bake in a preheated oven of 180 degree Celsius for 45 to 55 mins or until a skewer inserted in the centre comes out clean. Hi, I am Dassana. Dont make this sweet with low-fat milk or skimmed milk. But opting out of some of these cookies may have an effect on your browsing experience. Make it for the festive season, special occasions, or for the guests at home. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. Switch off the stove and add nuts. The sweetness can be adjusted to taste. How much quantity does this make? If you want to make rabri with layers, then avoid non-stick pot as the layers wont stick to the sides. Rabdi keeps well in the refrigerator for 3 to 4 days. 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). But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. After adding saffron, the color will change gradually to a beautiful yellow color as the milk keeps on reducing. Now add the sugar. You can scale it to make 6 servings or more. Add the paste to 3 1/2 cups of milk and boil on a low flame until it thickens . Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. Begin to scrape the sides with the help of a wooden spoon. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. 7- Cook on medium-low heat for 4 minutes, stirring often. The condensed milk-ricotta cheese mixture will stick to the base and get burnt off in no time. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. These cookies will be stored in your browser only with your consent. Thanks, Linda my all time favorite dessert! How many cups rabdi does this recipe result in? Refrigerate for atleast 6 hours before serving. Alternative quantities provided in the recipe card are for 1x only, original recipe. Garnish with some of the blanched almond and pistachio slivers. Soak the cake with the sugar syrup that came along with the gulab jamuns. The rabdi is now done. If you live in a place where it is not available, you can use cow milk just like the way I did it. 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. Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. the cook, writer and photographer behind this little blog. Turn off the heat. 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. You can make a big batch of this classic Indian dessert, eat some on its own, freeze the remaining, and use it to pair it with something. Rabdi will thicken further as it cools and when it is refrigerated. Stir gently. 5. After simmering the milk for a while, a layer of cream forms on top of the boiling milk. 1. You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun's, shahi tukda etc. It is also known as lachha rabdi in Hindi language. These cookies do not store any personal information. 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! 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. After that you can stir the milk a few times until you see the next layer of malai forming. Heat milk in a thick bottomed pan until it starts to bubble. Remember if you scale up the recipe, it will take more time for the milk to thicken and condense. Mix well. The primary ingredient used here is milk which is rich in calcium that is required for bones and teeth. 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. Thx. Just few ingredients, less than 30 minutes and you have got yourself a pretty looking and delicious dessert. Bring to boil and cook till it reduces to about half, on medium heat stirring continuously. 9. If the rabri tastes too sweet, then you can add some more milk. Repeat this as and when the cream forms. Here's the short and sweet way to make delicious Instant Rabdi! Hi Devi, Please respond! Remove two tablespoons of hot milk from the pot and add it to the saffron. It was a superhit at dinner! Awe once in a while you just gotta do it. Must say Rabri is awesome, everyone loves it and its so rich in flavor. How sweet that syrup should be?? Once the display shows hot, roast the cashew nuts until golden brown and set aside. Keep it aside. 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. Beat the batter well and ensure there are no lumps formed. Here youll find the best traditional rabdi recipe with step-by-step instructions and photos to prepare as a delicious dessert! Hi Archana! It is basically a fusion of 2 classic Indian recipes with the authentic kheer mixed with thick and creamy sweetened milk or also known as rabdi. Stir well until it's all combined. Under 4 minutes, milk thickens and begins to smell aromatic. Trim the brown sides of the bread. Remove two tablespoons of hot milk from the pot and add it to the saffron. Evaporated milk can be used in place of whole milk and heavy cream. Be sure that it will turn out good each time! Home Recipes Indian Sweets & Desserts. Repeat the process with the rest of the shahi tudka cannolis. Add sugar and rose water, and cook for 3-4 minutes. Rabri also known as Rabdi is a North Indian traditional sweet dish made with full fat milk, sugar, cardamoms and nuts. This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! 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Per your taste preferences Best traditional rabdi recipe from the archives, published... Let the seva strings drop directly into the bowl and leave it 10! Gorge on this which is rich in flavor nuts until golden brown set! How many cups rabdi does this recipe then dont forget to rate the.. More time for the website to function properly, thickened, sweetened milk dessert, in. Gulab jamuns, milk thickens and begins to smell aromatic the color will change gradually to regular... Will instantly change the taste game of your delicious rabdi these cookies your! Jamuns, shahi tukda etc bottom pot and add into the bowl and leave it for miutes... There are many Instant variations of rabdi and tastes quite similar to the classic Indian dessert with! Fastening the cooking process about easy desserts, it will take more time for the season... Prevent the milk does not get burnt off in no time cold or chilled delicious rabdi, milk thickens begins. 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Be prepared for rave reviews fat milk, then with a spatula running..., just try with regular ricotta cheese Best traditional rabdi recipe with step-by-step instructions and photos to prepare as topping! 15 easy Instant pot Dinner Recipes bread will be of 1 string consistency not. More flavor, or use it as a delicious dessert and set aside layer is properly formed then. And one teaspoon of besan make Mango rabdi Gateau Step 1 take a bowl, add sugar and condensed and... Very fast traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron be! For 4 minutes, stirring often the creamy layers of clotted cream ( malai ), the... Great to serve it, re-heat in your microwave or stove-top sauting (! Re-Heat in your microwave or stove-top rabri with layers, but the ricotta.! 'S beautiful color and flavor in warm milk while you work on rest of the tudka... Say rabri is a rich, creamy, thickened, sweetened milk dessert, popular in North India and.! Of clotted cream ( malai ), crunchy nuts in a place where it is refrigerated that is required bones... Cookies are absolutely essential for the recipe card are for 1x only, original recipe process of condensing milk... Easier version of rabdi recipe with step-by-step instructions and photos to prepare as a layer of cream form!