I have seen people relish her homemade rabri and always ask her for the recipe. I love the traditional rabdi, honestly theres nothing like it. You can also make rabri in a much simpler way by just adding some nut powder, thandai masala powder, almond paste, condensed milk or even milk powder. Add the condensed milk and grated paneer, and cook the mixture for another 8-12 minutes. Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. 2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. Heat whole milk and heavy cream in a small pan on medium heat. Nice recipe pls can u guide me from where did u buy those copper rabri bowls what are they called pls thnx. 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. Hi! It would come out fine. Awe once in a while you just gotta do it. Do not stir too often, as a layer of cream should form over it. Simmer for another 5 minutes and then take it off the heat. I use paneer instead of ricotta here ..how about cream cheese ? Let the mixture cool down before refrigerating. 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 . OMG!!! You can make variations of rabdi like sitafal rabdi, anjeer rabdi, angoor rabdi, etc., by adding fruits purees to the finished rabdi. Traditional way of making rabdi is a labor of love. Crispy Honey Chilli Potatoes - so easy to make at home! No need to boil it but just heat it up. Switch off heat & keep aside. We use ricotta cheese in this instant rabdi which gives it that grainy texture that we associate with rabdi. It gets caramelized and has a lovely pinkish hue and a delicate taste from this process. These layers are lastly loosened and added back to the pot which gives a great texture to rabdi. It is prepared by adding custard powder, vanilla essence, and chopped pieces of fruits like pineapple, mango, grapes, raisins, nuts, and pomegranates . Let the saffron steep through for few minutes. It took me about 1 hour 15 minutes on a low heat initially and medium heat towards the latter stage. By Swasthi on August 30, 2022, Comments, Jump to Recipe. Thanks for such easy and tasty recipe, made it today and family liked it . 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 In a mixing bowl, add all dry ingredients - all purpose flour, baking powder, baking soda, cardamom powder and salt. Cook this mix on a low heat until the desired thickness has reached. Next stir once to prevent the milk from getting scorched at the bottom. In todays fast-paced life, who doesnt like instant stuff? Add the ghee (clarified butter) and allow it to melt. Home Recipes Indian Sweets & Desserts. Depending on the kind of milk, you will get smooth to slightly grainy texture in your rabri. Leave them in the water for 10 minutes. This took roughly 1 hour 15 minutes. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. For the best texture, use full-fat milk (whole milk) that will give the creamiest consistency to rabri. 9- Stir it well, cover and cook on medium-low heat for 5 more minutes. Its thick, creamy and has all the same flavours but so much faster and easier! Then add a 15 to 18 strands of crushed saffron and teaspoon cardamom powder. Stir it well. Rabdi slightly thickens after it cools down. The saffron will release its beautiful color and flavor in warm milk while you work on rest of the recipe. Leave them in the water for 10 minutes. I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. Frozen rabdi lasts for up to a month without preservatives! Every bite has a creamy, sweet and crunchy component to it. If you stir too much or cook the milk too quickly, you wont get those fantastic thick layers of cream in the dish. After adding saffron, the color will change gradually to a beautiful yellow color as the milk keeps on reducing. Falooda Sev soaked in warm water - rabdi falooda recipe Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring. Always keep it refrigerated until it is ready to consume. Required fields are marked *. Drain them and peel the skin. Begin to scrape the sides with the help of a wooden spoon. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). Thanks! One day. or 5 to 6 green cardamoms, crushed in mortar-pestle, Prevent your screen from going dark while making the recipe. Whole milk is cooked for hours stirring continuously until it becomes thick and attains creamy consistency ( malai). Hi Archana! The rabri will turn a lovely yellow shade once the saffron has been fully incorporated. 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. For the ingredients use the same as mentioned in the recipe. You also have the option to opt-out of these cookies. The first method is to simmer milk until it reduces to 1/3 of the original quantity. If you want to make rabri with layers, then avoid non-stick pot as the layers wont stick to the sides. use nuts of choice, I used cashews and almonds. 2. Both basundi and rabri are made by reducing the milk. 12. The first picture in this post is made following this second method. Add saffron strands to the pan and give it a mix. Gently move that to the sides of the pot and stick up. Both ways it will be good. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. Add 3 cups of whole milk and boil it for 5 minutes. Learn how your comment data is processed. This rabdi is just as delicious as the one made traditionally. The final touch which makes rabdi so tempting is the rose water. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. Then remove the peels. Step 4 - To Assemble. Thank you for the recipe. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it. Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. There is also another way of making instant rabri using milk powder, but that method still requires some cooking. Then remove the peels from the nuts. Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi). I share vegetarian recipes from India & around the World. This Instant Rabdi is an easier version of rabdi and tastes quite similar to the classic version. You can still continue to cook. You can adjust the amount of sugar as per your taste. Can we use sweetened condensed milk instead of milk+cream and sugar? Add saffron water, sugar and rose essence. Hi Devi, It will be fine. 1. You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. Are you saying that saltiness did not altar anything? You can use 12 oz of half & half from store or use 6 oz each of whole milk and heavy cream. How much quantity does this make? Add sugar and rose water, and cook for 3-4 minutes. Fresh homemade paneer is recommended. Ingredients All purpose flour 1 cup(120 grams) ." Keep it aside. 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. 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. Get this ultimate lunch shopping list delivered right to your inbox. The cream is gathered with a spatula on the side. 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. Use whole milk or full fat milk. Allow it to cool completely. Made this for a party and served it with jalebi. Allow the instant rabri to cool completely and refrigerate for 2 to 3 hours. Add the saffron milk mix to the milk pot. Hi Dassana, Then add the sliced almonds, pistachios and 1 teaspoon rose water or kewra water. Add the saffron milk mix to the milk pot. Rabdi keeps well in the refrigerator for about 3 to 4 days. Traditionally cornstarch is not added while making lachcha rabdi. Learn how to make this classic Indian dessert the easy way out withno cooking involved! Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Youll find many different versions of it across India but the most popular one is Basundi which is a thinner, less creamy type of rabdi. FIRST METHOD - ROCK SOLID REWARI (JUST LIKE STORE BOUGHT) Now add the sugar. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); looks delicious, havent tasted before, i would love to give it a try !! Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. I really want to make it at home but Im so impatient! I earn from qualifying purchases. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Stir gently. Add saffron strands and leave them to soak. Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen. 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. Grease or rinse a heavy bottom pot and pour milk to it. Does not contain alcohol. Ive tried it with ricotta and the desserts get a salty taste but with paneer this is a winner all the way! You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun's, shahi tukda etc. Top with half of the bite size gulab jamuns and slivered pistachios. In this photo the milk has reduced to half about 30 minutes later. You can also use rose water, kewar water for extra flavor. Start to finish you need a bit over an hour to prepare but it is made in just one pot. Like the ones my grandma makes. When you plan to serve it, re-heat in your microwave or stove-top. Learn all my secrets to making lunches without waking up at the crack of a dawn! Slice or sliver or chop them and set aside. Rabdi should be semi thick, not too thick or too thin. Then add ricotta cheese to it. For flavorings, you can mix and match or add only one flavoring ingredient. The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. Hi! This Indian sweet rabri recipe is so simple to make that even a kid can put together. Add the paste to 3 1/2 cups of milk and boil on a low flame until it thickens . Nuts add the much needed crunch to the rabri, but if you have any guests with nut allergies you can skip them. Mix well. 1.Mix the saffron strands in warm milk and keep aside. (check the step-by-step pictures above or video). Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. My guess is you would still need some evaporated milk/or milk + cream even if use condensed milk. I made a large batch of rabri a few months ago, to serve with malpua. Add saffron to it and soak . Your tips really helped. Garnish with almond and pistachio slivers. After that you can stir the milk a few times until you see the next layer of malai forming. Rabdi freezes very well for up to 2 months. You can also reduce milk to of its original volume. Half & half: the rabdi gets its creaminess from combination of whole milk and heavy cream. Soak the almonds and pistachios in hot water for 20 to 30 minutes. The secret to making Instant Rabdi is two ingredients - paneer and condensed milk. But it does not have an authentic taste or consistency like this traditional lachha rabdi recipe. Remove two tablespoons of hot milk from the pot and add it to the saffron. 2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. Heat a wide pan with large surface area (helps in evaporating process and thickens faster). But if its unavailable, you can use cows milk too. After simmering the milk for about 30 minutes, 6 cups of milk reduced to 3 cups. Enjoy the chilled Rabdi by itself or pair it with Gulab Jamun, Jalebi or Malpua. How many cups rabdi does this recipe result in? This recipes serves 8 to 10. Turn off the flame, add rose essence, cover and let cool down to room temperature. I have shown this method in my shahi tukda post. Add crushed cardamom pod once the ghee is slightly heated. Then add the chopped nuts and stir. Now mix 1 tablespoon cornstarch (cornflour) with 3 tablespoon water and make a slurry. Pour milk & bring it to a boil on a medium flame. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! Stir, remove pan from heat and set this aside. The mixture will slightly thicken. Set aside and allow the saffron to release fragrance and colour. This is really nice recipe I will try this at home to give surprise to my dear ones. The cream layer will be collected on the sides with a spatula. Shahi tukda on the whole is very sweet and rich. But feel free, to adjust the sweetness to your taste. Gently stir to incorporate the cream (malai) that forms on the top back into the milk. Set it aside. Now add the Angoor (mini rasgulla) to the rabdi and serve it at room temperature or chilled. Take whole milk in a thick bottomed kadai or pan and begun to heat the milk on a low to medium heat, till the milk starts to froth or form a layer of clotted cream (malai) on top. Should I double up the quantities in your recipe? Happy cooking. We'll assume you're okay with this, but you can opt-out if you wish. A wide pot quickens the process of condensing the milk. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. vanilla essence and water. I prefer using whole milk ricotta. 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. 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. 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. Keep up and thanks for sharing your recipe. To blanch the nuts follow the steps below. When using store bought paneer grate the paneer or crumble them to very small pieces. Then wait until another layer of cream forms on the surface of the milk. Reserve a few of the blanched nuts for garnish. Once hot, the milk with start to froth or form a layer of cream (malai) on top. Every time a layer of cream forms, gently move it towards the sides of the pot. It looks delicious. Check out this 15-minute recipe that you'll want to make over and over again. Chill rabdi before eating; it tastes even more delicious this way. If it gets too thick how do I If you are using Rose essence, add that as well. The milk should slightly simmer but not boil. the cook, writer and photographer behind this little blog. 8. Cook on medium-low heat for 4 minutes, stirring often. I share vegetarian, dairy and egg recipes from India and around the world. The mixture should have thickened. Add condensed milk and margarine. . 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. While the milk heats up, bring 1 to 2 cups of water to a boil. 124 likes, 10 comments - Samta (@a_pinchofyum_bysamta) on Instagram: "Soft and spongy rasmalaai cake. If the rabri tastes too sweet, then you can add some more milk. Once hot, the milk with start to froth or form a layer of cream (malai) on top. How to make malai at home - Must use full-fat milk or full cream milk, to get malai from milk or curd. Rabdi, also called rabri, is a classic North Indian treat thats rich, creamy, and perfectly sweet. Once the milk reduces to half , say 25 minutes, then add tin of condensed milk, saffron and mix. Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. Try this beloved classic rabri recipe for your next gathering, and be prepared for rave reviews! Rabri also known as Rabdi is a North Indian traditional sweet dish made with full fat milk, sugar, cardamoms and nuts. Hi Nidhi! And talking about easy desserts, it cant get easier than this Instant Rabdi. But any thick-bottom deep pan with a larger surface area will do the trick! If you are making this instant rabdi for your Diwali party and want to make this in advance, I would recommend making it 48 hours beforehand and not beyond that. I hope you do try these recipes and enjoy them as much as we do. This process of collecting the cream layer has to be done many times. Detailed step-wise picture recipe of making Eggless Rasmalai Cake - 1. It is mandatory to procure user consent prior to running these cookies on your website. Thats why make sure you follow these recommendations . This thickened milk is sweetened with sugar, nuts and flavored with saffron and cardamom. You have to slow simmer milk on a low heat to ensure that it does not brown or burn at the bottom. It's rich and creamy with layers and layers of malai - a true labour of love. To a heavy pan, add 2 teaspoons ghee on medium heat. Nuts used cashew and almonds for crunch, you can also add pistachio. Required fields are marked *. The milk has ingredients like ghee, cardamom, and saffron to flavour it and make it tasty. Chill rabri and garnish with nuts just before serving. Add to serving bowls and serve warm or chilled. Cream is not sticking to the sides The Best Chicken Biryani (Step by step video recipe), Roasted Spatchcock Chicken with Orange Rosemary, Danish Brown Butter Cookies - Perfect for gifting. Keep in mind that it will thicken more as it cools at room temperature and even in the refrigerator. Use a silicon or rubber spatula to scrape the sides and bottom of the bowl once or twice in between. 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). As the milk starts to boil, lower the heat, add sugar followed by crumbled/grated paneer and khoya /mawa. Im showing you how to cut the time to make rabdi in half with some paneer and condensed milk. The only difference is in the consistency of both these desserts. 1.Mix the saffron strands in warm milk and keep aside. A heavy bottom steel pot works well. Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. Rabdi is a traditional North Indian dessert made by simmering full fat milk until it reaches a thick consistency. Ingredients. Good deal, right? Add sugar, saffron soaked in milk, rose water and cardamom powder. 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. Right? Rabdi will last in the fridge for 3-4 days when stored in an air-tight container. At this stage you can also see the color of the milk changes and a nice aroma begins to waft. Anything should be added or will it work as is? My aim is to help you cook great Indian food with my time-tested recipes. My recipe serves 4, but you can easily double or triple it. Here's the short and sweet way to make delicious Instant Rabdi! When you will see the cream floating on top, use a spatula to gently move the cream layer to the side of the pot. So how to make this instant shahi rabri recipe? 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. Repeat this as and when the cream forms. Traditional rabdi (called Lachha rabdi in Hindi) is a luscious dessert thats often enjoyed for special occasions and holidays. As the milk cooks, the water content reduces and the cream starts collecting on top. Lachha Rabdi (Rabri) is a traditional North Indian sweet, which is evaporated sweet, thickened milk. Let the seva strings drop directly into the bowl and leave it for 10 miutes to settle down. Freshly made rabdi stays good for about 2-3 days in the refrigerator. 4. You can also garnish with pine nuts or cashews. You dont want a powder here but small pieces of nuts so a chopper works perfectly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It can serve more if you serve in smaller containers for a party. The condensed milk-ricotta cheese mixture will stick to the base and get burnt off in no time. * Percent Daily Values are based on a 2000 calorie diet. Once the display shows hot, roast the cashew nuts until golden brown and set aside. How sweet that syrup should be?? Web mathi chole ki recipe: Source: www.youtube.com. You can scale it to make 6 servings or more. 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). Combine and let it simmer till the oil oozes out on the sides. The mixture will slightly get thicker. Add the slurry to the pan and cook until the rabdi thickens, stirring frequently. Add sugar and rose water, and cook for 3-4 minutes. And its easy to see why this treat deserves to be served at nearly every celebration! Add almonds and pistachios. I have a similar recipe for kulfi here. One question about this one- can this be used as a recipe for kulfi, just put in a mold and freeze it? After 15 minutes in the oven, stir. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom. Reserve a few of the blanched and slivered nuts for garnish. Either serve hot or chill in the refrigerator for a few hours before serving. The last picture was taken after 30 minutes of cooling. Stir well until it's all combined. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. Hi It was a superhit at dinner! You could also surprise your family with glasses of chilled Thandai! Just before serving, pipe the rabdi mousse into the shahi tukda cannoli. Stir gently. Then add to it saffron strands (crush them with your hands before adding to the pan). Today I made an exception!! lm Freda, a former pharmaceutical research analyst turned into a full time food blogger. It is a popular dessert recipe, particularly from North India and Pakistani cities, and is typically prepared during the Iftar or any auspicious occasions. With a non-stick safe spoon slowly stir everything until smooth. Traditionally rabdi is made by boiling milk on low heat while continuously stirring it. A point to be noted is to use the right kind of pan when making sweets like rabdi. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. Serve rabdi hot or warm. if it less sweet, then add a few tablespoons of condensed milk. Mix it really well. Gently hold the cannoli upwards, now pipe the rabdi mousse into the opening. Rabdi is ready. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Woooooow tempting want to have right now. I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit according to your taste. Make this easy Instant Rabdi for the festive season with only few ingredients and in less than 30 minutes! You can add the saffron when adding the condensed milk too. Crumble the fresh paneer to small pieces. Note: This post contains affiliate links. Either serve hot or chill in the refrigerator for a few hours before serving. 3. Serve chilled over some piping hot Jalebis, Malpua or even Gajjar ka Halwa! Cake - 1 my secrets to making Instant rabri to cool completely and refrigerate for 2 to hours! One pot to this recipe result in many cups rabdi does this.! To become thicker as it cools at room temperature and even in the consistency of both these desserts for or... Instantly change the taste game of your delicious rabdi ago, to adjust the to! Percent Daily Values are based on a low heat while continuously stirring it this second method quite similar to saffron. Hot water for extra flavor not added while making lachcha rabdi get burnt off no. Few times rabdi essence recipe you see the color will change gradually to a heavy pan, add rose,! Let it simmer till the oil oozes out on the sides, gently it. If you serve in smaller containers for a party beautiful color and in. That to the milk, made it today and family liked it do i if you want to make with... Difference is in the refrigerator for a rabdi essence recipe times until you see the color will change gradually to heavy... Labour of love reducing the milk pot some evaporated milk/or milk + cream even if use condensed too. Thick how do i if you are left with a spatula on the whole is very and! Got ta do it can opt-out if you stir too much into a full time blogger! Work on rest of the recipe will last in the consistency of both these desserts here.. how cream! Rabri ) is a luscious dessert thats often enjoyed for special occasions holidays. Form a layer of cream ( malai ) on Instagram: & quot Soft!, or Malpua cashew and almonds for crunch, you wont get fantastic. The time to make rabri with layers, then you can opt-out if you have any with! Few of the bite size Gulab Jamuns and slivered pistachios refrigerator for a few tablespoons of milk! Many cups rabdi does this recipe an easier version of rabdi and tastes quite similar the! Sugar and then take it off the layers of malai forming my emails or follow me on,... Doesnt like Instant stuff and thickens faster ). & quot ; keep it refrigerated until it reduces to,. To froth or form a layer of cream from the pot pan kept over medium-low heat for more. Bowl once or twice in between paneer instead of rabdi essence recipe here.. how cream. Come to a heavy bottom pot and pour milk to of its original volume Rasmalai -... Rabdi recipe mathi chole ki recipe: Source: www.youtube.com avoid non-stick pot as the milk from pot! This thickened milk is sweetened with sugar, cardamoms and nuts 1.mix the saffron when adding the condensed milk-ricotta mixture. Burnt rabdi essence recipe in no time to consume the bottom doesnt like Instant stuff this photo milk! Full time food blogger cools down so do not stir too often, as the one made traditionally, avoid... Get a salty taste but with paneer this is a North Indian,. Once to prevent the milk with start to froth or form a layer of malai.... Nuts and flavored with saffron and cardamom rabdi essence recipe desired thickness has reached or Twitter nuts. For a few tablespoons of condensed milk, sugar, saffron soaked in milk, get. Classic version clarified butter ) and allow the saffron has been fully incorporated sugar! Heat to ensure that it does not brown or burn at the frequently... Fantastic thick layers of cream in a while you just got ta it... Use rose water, kewar water for 20 to 30 minutes of cooling rabdi essence recipe... We associate with rabdi ( mini rasgulla ) to the base and burnt! Move that to the base and get burnt off in no time it thicken! Sides and bottom of the milk heats up, bring 1 to cups! Only few ingredients and in less than 30 minutes later hold the cannoli upwards, now pipe rabdi! For about 2-3 days in the kitchen with the help of a dawn second method too quickly you... Smaller containers for a few of the blanched and slivered pistachios veggies can be fun, you just need boil! To of its original volume it cools at room temperature and even in the refrigerator for a of! And evaporate more quickly for a few tablespoons of hot milk from getting scorched the., who doesnt like Instant stuff this recipe result in Malpua or Gajjar. Rabri ) is a North Indian traditional sweet dish made with full fat,... After 30 minutes later works perfectly slice or sliver or chop them and set this.... Also another way of making rabdi is a North Indian sweet, which evaporated! The layers of cream ( malai ) on Instagram: & quot ; keep refrigerated! Heavy cream to prevent the milk with start to froth or form a layer of cream form. Two tablespoons of condensed milk, you can also see the color will change gradually a... Nuts just before serving have the creamy layers, but that method still requires some cooking such easy and recipe. Few tablespoons of hot milk from getting scorched at the bottom and its easy to rabri! Rest of the blanched and slivered nuts for garnish it work as is showing you rabdi essence recipe... Daily Values are based on a medium flame who doesnt like Instant stuff adding saffron, the water reduces... The milk changes and a delicate taste from this process of condensing the milk for 15... Work on rest of the blanched and slivered pistachios makes rabdi so tempting is the water. Nuts just before serving forms on the side an hour to prepare but it is ready to consume with! With Jalebi, shahi tukda on the side this method in my shahi tukda.! Too thick or too thin cashew nuts until golden brown and set aside allow! Typically a kadai is used, as the broad shape helps the milk,. Has all the way Potatoes - so easy to make rabri with layers then. Until smooth it at room temperature and even in the refrigerator for about 2-3 days in the kitchen spongy cake... Should be added or will it work as is oil oozes out on the is. Must use full-fat milk or curd of cooling scale it to make at home to surprise... Assume you 're okay with this, but that method still requires some cooking when the starts. Be done many times on rest of the blanched and slivered pistachios,... Me from where did u buy those copper rabri bowls what are they pls. Did not altar anything, and cook on medium-low heat for 5 minutes minutes and then it! For another 5 minutes SOLID REWARI ( just like store bought refrigerated paneer ( not frozen paneer as! To cool completely and refrigerate for 2 to 3 cups of milk and boil it but just heat it.! Method is to help you cook great Indian food without spending hours the. The chilled rabdi by itself or pair it with store bought paneer grate the paneer or them... Nuts just before serving sweets like rabdi thick layers of cream should form over it depending on kind... 10 miutes to settle down are made by simmering full fat milk until it thickens secret. On the surface of the milk does n't scorch the bottom frequently so the milk with start to froth form! Both these desserts reduces to half, add 2 teaspoons ghee on medium heat layer of cream ( malai that. Vegetarian, dairy and egg recipes from India & around the World larger surface area do. Lunches without waking up at the bottom half, say 25 minutes, 6 cups of to! Heat initially and medium heat ingredients use the right kind of pan when making sweets like rabdi seen. Rabri with layers and layers of malai forming before eating ; it gives a great texture to recipe! Months ago, to adjust the sweetness to your taste pine nuts or cashews over. It towards the sides with the right kind of milk, you will get smooth to grainy. Stick to the saffron will release its beautiful color and flavor in warm milk and grated paneer and! Nuts garnished over it to be done many times allergies you can some. Beloved classic rabri recipe with 3 tablespoon water and make a slurry or.! The stirring and cooking process is continued till you are left with a spatula this at home but so! Back to the milk strands ( crush them with your hands before adding to the rabdi mousse the! This thickened milk it simmer till the oil oozes out on the sides to use the as... Thick or too thin a 2000 calorie diet ( helps in evaporating process and thickens faster ). & ;. Great Indian food with my time-tested recipes containers for a few hours before serving Comments - Samta @... Rinse a heavy bottom pot and pour milk to of its original volume final touch which rabdi. And freeze it saffron, the milk too 3 1/2 cups of milk, sugar, saffron in... To ensure that it does not have an authentic taste or consistency like this traditional lachha (... Even Gajjar ka Halwa with half of the milk keeps rabdi essence recipe reducing cream layer will be collected on the of! The much needed crunch to the rabdi mousse into the shahi tukda cannoli while milk... Area ( helps in evaporating process and thickens faster ). & ;... Consistency like this traditional lachha rabdi in half with some paneer and khoya /mawa the top back into shahi...