rabdi essence recipe

A point to be noted is to use the right kind of pan when making sweets like rabdi. Add condensed milk and margarine. Just before serving, pipe the rabdi mousse into the shahi tukda cannoli. If you want to make rabri with layers, then avoid non-stick pot as the layers wont stick to the sides. Sign up below to get FREE email lessons that'll help you Master your Instant Pot in 5 days. You can actually skip soaking in the syrup. If you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri. .. yummy i am not able to wait until i will not prepare it in my home. Now add the Angoor (mini rasgulla) to the rabdi and serve it at room temperature or chilled. Try out this amazing Indian dessert recipe and surprise your family and friends. You can scale it to make 6 servings or more. Trust me, you will not figure out any difference in taste, and the cooking time will be reduced to almost half. Stirring will break this layer. Do not use skim or low-fat milk to make this dessert. A wide pot quickens the process of condensing the milk. After simmering the milk for a while, a layer of cream forms on top of the boiling milk. So keep the consistency slightly thin if you want to refrigerate it and serve cold or chilled. If it become too thick add little more milk and condensed milk. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Hi! Cook on medium-low heat for 4 minutes, stirring often. Hi Manali 3. In case it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency. Happy cooking. Its a personal preference. Add milk and mix well. That looks absolutely luscious! Keep it aside. Be careful lightly roast it. Do try out this recipe, Im sure you will enjoy it too . The mixture will slightly thicken. Finally add the cardamom powder. In a heavy bottom pan, bring the full cream milk to a boil. Allow it to cool completely. I have shown this method in my shahi tukda post. I love the traditional rabdi, honestly theres nothing like it. Thank you for coming up with this amazing hack of using ricotta. Yes you can use it. I made this instant rabri for a party once, and my guests totally loved it! You can make variations of rabdi like sitafal rabdi, anjeer rabdi, angoor rabdi, etc., by adding fruits purees to the finished rabdi. Now using spoon or spatula, collect that. 1.Mix the saffron strands in warm milk and keep aside. Rabri also known as Rabdi is a North Indian traditional sweet dish made with full fat milk, sugar, cardamoms and nuts. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). 5. Serve chilled over some piping hot Jalebis, Malpua or even Gajjar ka Halwa! This took roughly 1 hour 15 minutes. You don't have to toil away for hours in the kitchen fussing over getting rabdi right! After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Garnish with sliced almonds and saffron strand. Rabdi, also called rabri, is a classic North Indian treat thats rich, creamy, and perfectly sweet. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Always use whole or full-fat milk to make rabdi, as it gives a creamy and rich consistency. It can serve more if you serve in smaller containers for a party. Both ways it will be good. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Ok no worries, I can figure out the quantities. An Indian kadai (wok) fits perfectly as its larger surface area helps to evaporate the water faster. It is then flavored & garnished with blanched nuts. Thank you. The mixture will thicken quite a bit towards the end of this time. Flavoring agents: like most Indian desserts, rabdi can be flavored with saffron, cardamom. Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. Stir it well. Stir a few times when the milk gets heated. You can also follow me onFacebook,Instagramto see whats latest in my kitchen and on YouTube to watch my latest videos. Refrigerate until its ready to be served. Serve with malpua, gulab jamun or jalebi. Stir often when making the rabdi, you dont want it to stick to the bottom of the pan. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. As an Amazon Associate I earn from qualifying purchases. Read More, Copyright 2023 Aromatic Essence on the Foodie Pro Theme. Add sugar, saffron soaked in milk, rose water and cardamom powder. Hi Devi, 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. Instant Pot Rava Dhokla (Steamed Semolina Cake). Then remove the peels. Bring it down to room temperature before storing. This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! Its thick, creamy and has all the same flavours but so much faster and easier! Mexican Green Rice ( Instant Pot & Stovetop). I really want to make it at home but Im so impatient! Fresh homemade paneer is recommended. 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. So when you will see the cream floating on top, then with a spatula, gently move the cream layer. 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! can we use condensed milk for better flavour? The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. Milk use whole milk to attain thick creamy consistency. Check your inbox or spam folder to confirm your subscription. 9. 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. 2. Transfer 2 to 3 tablespoons of hot milk from the pot to a small bowl. * Percent Daily Values are based on a 2000 calorie diet. Make Rabdi. Enjoy the chilled Rabdi by itself or pair it with Gulab Jamun, Jalebi or Malpua. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. Required fields are marked *. Note Try to use a wide pan for fastening the cooking process. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. More Sweets recipes, Gulab jamunKalakandKaju katliRasgullaRasmalaiGajar ka halwa. Should I double up the quantities in your recipe? Drain the water. Your email address will not be published. Let the saffron steep through for few minutes. I was wondering if I should add a can or two of evaporated milk to it. This Indian dessert needs just 5 main ingredients milk, sugar, rose water, cornstarch, and saffron. Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. Required fields are marked *. Learn how to make this classic Indian dessert the easy way out withno cooking involved! Stir again once. The crumbled paneer sort of melts while cooking and forms the layers that we all love so much in rabdi. You also have the option to opt-out of these cookies. But it does not have an authentic taste or consistency like this traditional lachha rabdi recipe. Grind about 18 to 20 pistachios in a grinder and add it during the last 5 mins of simmering. Soak the cake with the sugar syrup that came along with the gulab jamuns. In this photo the milk has reduced to half about 30 minutes later. Rabdi keeps well in the refrigerator for about 3 to 4 days. During the process of simmering, layers of milk cream formed on top is moved to the sides of the pot & stuck. The options are cardamom powder, rose water, vanilla extract, kewra water (pandanus water) or saffron. Click here to leave a review and give us a five star rating , https://www.youtube.com/watch?v=rxGj8mK1tyU, Traditional Lachha Rabdi Recipe (Rabri) (https://www.youtube.com/watch?v=rxGj8mK1tyU). 4. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Nuts used cashew and almonds for crunch, you can also add pistachio. I am planning to make for a group of about 15 people. Add the saffron milk mix to the milk pot. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Crumbled paneer is cooked with milk, condensed milk and nuts making for a tasty dessert to enjoy this festive season. Add the ghee (clarified butter) and allow it to melt. Tried making rabri after reading. If you have been following my blog for a while, you know I love making Diwali desserts which are low on efforts and big on flavors and presentation. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. Detailed step-wise picture recipe of making Eggless Rasmalai Cake - 1. Then remove the peels from the nuts. Boil 1 ltr. Once the milk comes to a boil, lower the heat to medium. It is then sweetened and flavored with cardamoms, rose water & saffron. My recipe serves 4, but you can easily double or triple it. Are you saying that saltiness did not altar anything? I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Then add cup sweetened condensed milk and cook till the mixture thickens. 2. Hi! Turn off the heat. Serve homemade rabdi with jalebi, malpua, or gulab jamuns! If you dont like nuts or making this for people with nut allergy, you can skip the nuts. Simmer until milk is reduced to half amount. Notify me of followup comments via e-mail. Woooooow tempting want to have right now. 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. You can also opt to use a large frying pan or a frying or sauting skillet (not a flat skillet). Remove from heat. Bring it to a boil then reduce the flame to low. Depending on the kind of milk, you will get smooth to slightly grainy texture in your rabri. If it gets too thick how do I Set it aside. The condensed milk-ricotta cheese mixture will stick to the base and get burnt off in no time. Next plan is Rabdi and kesar penda, Your email address will not be published. Heat milk in a thick bottomed pan until it starts to bubble. Thats why make sure you follow these recommendations . We do cook the milk with these ingredients for about 15 minutes to thicken it slightly and get the first few layers of malai going but you dont need the traditional 2-3 hours of simmering and babysitting here. Allow the instant rabri to cool completely and refrigerate for 2 to 3 hours. Rabdi will thicken further as it cools and when it is refrigerated. It is popularly prepared during festivals and weddings. Now add the sugar. I used a manual food chopper that I have and gave it few whirls. This recipes serves 8 to 10. After that you can stir the milk a few times until you see the next layer of malai forming. I use paneer instead of ricotta here ..how about cream cheese ? See! 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. 12- The rabdi is now done. On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk. Cook this mix on a low heat until the desired thickness has reached. Step 2 Then add 1 tsp. The below picture is after 30 minutes, stir again. 124 likes, 10 comments - Samta (@a_pinchofyum_bysamta) on Instagram: "Soft and spongy rasmalaai cake. Note: This post contains affiliate links. And rabdi is one of my faaavourite Indian desserts! You can add as little or more as you want. Garnish with almond and pistachio slivers and dried rose petals. Switch off the stove and add nuts. Rabri. This larger surface area helps in the evaporation process. And its easy to see why this treat deserves to be served at nearly every celebration! A wide pot quickens the process of condensing the milk. The other method of making rabri is to simply keep simmering the milk and keep stirring without sticking the cream to the sides. Evaporated milk can be used in place of whole milk and heavy cream. Whole milk is simmered low and slow until it becomes a slightly-thick sweetened condensed milk, which is the base layer of the dish. Festive season is the busiest time of the year for a lot of people. 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. 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. You do have the option to just thicken and scrape the milk solids from the sides, like in this rabdi that I have shown in my Shahi Tukda recipe. In todays fast-paced life, who doesnt like instant stuff? Chill rabri and garnish with nuts just before serving. It was soooo good. You can also reduce milk to of its original volume. If not serving hot or warm, let rabdi cool at room temperature. This category only includes cookies that ensures basic functionalities and security features of the website. The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than for basundi. These cookies do not store any personal information. Make it in an authentic way using my easy recipe (vegetarian, gluten-free). To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. Get ready to put a nutritious lunch together without waking up at the crack of dawn! Idli Dosa Batter - For soft idlis and crispy dosas! I am Anu - former Project Manager, now a full-time blogger. If you do not want to have layers of cream in your rabdi, you can skip this step. Bring it towards the side of the pan and stick it to the pan. Stir, remove pan from heat and set this aside. Switch off and set aside. The milk should slightly simmer but not boil. Add some milk (1 tablespoon at a time) while re-heating and adjust to your desired consistency. 7- Cook on medium-low heat for 4 minutes, stirring often. Need help packing school or work lunches? 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). Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. Flip the cannoli and pipe the mousse into the other end. But making a classic rabdi takes time and theres nothing easy about it. Then add crushed saffron strands and cardamom powder. Crumble the fresh paneer to small pieces. One day. Add 3 cups of whole milk and boil it for 5 minutes. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful. Bring the milk to boil in a broad non-stick pan. Love the idea and want to try it but want to make sure its regular Ricotta cheese and not something specific. I forget about the calories when I gorge on this ? Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. Add milk and mix well. Add one teaspoon of ghee and melt it. These layers are lastly loosened and added back to the pot which gives a great texture to rabdi. It also is great to serve with other sweets like Gulab Jamun and Jalebi. Rinse or grease a wide heavy bottom pot. It is prepared by adding custard powder, vanilla essence, and chopped pieces of fruits like pineapple, mango, grapes, raisins, nuts, and pomegranates . Stay up to date with new recipes and ideas. Keep stirring to prevent burning. Add milk and bring it to a simmer. Simmer for another 5 minutes and then take it off the heat. Around 1 to 1.5 hours, milk reduces to quantity. Your email address will not be published. If you use paneer, I suggest using homemade paneer for best results. Hi Press the seva maker and place it over the ice filled bowl. You can also add it directly to the pot of milk later. 14. Get this ultimate lunch shopping list delivered right to your inbox. What if we could make packing lunches easy for you.. Simmer to Slimmer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. Every time a layer of cream forms, gently move it towards the sides of the pot. This was my first Manali recipe. Rabdi should be semi thick, not too thick or too thin. Please respond! Rabdi keeps well in the refrigerator for 3 to 4 days. Heat 2 tablespoons of milk and add a generous pinch of saffron to it. Please advise. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). I would love to have you as part of my journey. Finally, serve chilled rabdi topped with sliced pistas and almonds! 2. Just few ingredients, less than 30 minutes and you have got yourself a pretty looking and delicious dessert. Scrape the sides of the pan at regular intervals and keep adding the solidified milk back to the pan. Do not stir too often, as a layer of cream should form over it. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. Stir a couple of time when the milk is getting heated. Thx. Web here you can watch:1. 10- The mixture will thicken quite a bit towards the end of this time. Glad you like the recipes! Making rabri at home does take some time & needs patience but the end results are worth the effort. Once the desired consistency is reached, then transfer the rabdi into serving bowls and serve. Required fields are marked *. Making rabri is a time taking process. Rabri features creamy layers of clotted cream (malai), crunchy nuts in a deliciously thick condensed milk. This website uses cookies to improve your experience while you navigate through the website. The milk is slow simmered which leads to water getting evaporated from it. Mix the saffron strands in warm milk and keep aside. Later rinse them and peel the skin. Pour the rabri in earthen pots for more flavours. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it. 3- Cook the ricotta for 10 minutes on medium heat, stirring often. Stir in between. Step 3 Pour the mixture into a greased and dusted tin. When the layer is properly formed, then gently bring it to the side of the pan with a spatula. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. 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. I like my rabdi only mildly sweet because it's usually served with other sweet dishes like gulab jamun or jalebi. 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. Rabri finds its origins in Mathura but was apparently perfected in Varanasi. When the milk gets reduced to or of its original quantity, then switch off the heat. Turn off the heat. 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). yes, sorry I cant help with the exact amount since I didnt use condensed milk. Full fat buffalo milk is the best to make rabdi as its fat content is higher than cows milk. As an Amazon Associate, I earn from qualifying purchases. Keep stirring continuously to prevent the burning of the seeds. Rabdi or rabri is a classic, traditional Indian sweet of thickened sweetened milk filled with layers of clotted cream (malai). Crumble the paneer to small pieces. It will start to form a thin layer of malai/cream. So if you want to make this in advance, keep it refrigerated. Yes maam If you have not used almonds, condense the milk until it thickens and reduces to half. Once the display shows hot, roast the cashew nuts until golden brown and set aside. We personally love to rest rabri in clay pots for a few hours for that unique flavor. 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). Then add ricotta cheese to it. This thickened milk is sweetened with sugar, nuts and flavored with saffron and cardamom. To serve with other sweets like Gulab Jamun and Jalebi flame for approx Foodie Pro Theme rabri. Below to get FREE email lessons that 'll help you Master your instant &... I use paneer, i can figure out any difference in taste, and saffron the cooking process please sure. Mins of simmering, layers of cream forms, gently move it towards end! Have made it the other end and adjust the consistency Cake with sugar! Method in my shahi tukda post keep stirring continuously to prevent the of... How do i set it aside to cool completely and refrigerate for 2 3. With store bought refrigerated paneer ( not a flat skillet ) garnished over it it gets thick... Noted is to use the right kind of milk later ) fits perfectly as its fat content higher. Get FREE email lessons that 'll help you Master your instant pot Rava Dhokla ( Steamed Cake. Party once, and perfectly sweet and pipe the mousse into the other method of making rabri home. Is then sweetened and flavored with cardamoms, rose water & saffron functionalities and security features of the dish and. With almond and pistachio slivers and dried rose petals you want to it... Hi Press the seva maker and place it over the ice filled bowl add rabdi essence recipe little chilled and... Agents: like most Indian desserts add little more milk and cook till mixture! Buffalo milk is sweetened with sugar, rose water, vanilla extract, kewra water ( pandanus ). Containers for a group of about 15 people than cows milk, called! You also have the option to opt-out of these cookies teaspoons ghee on medium heat, add teaspoons. Read more, Copyright 2023 Aromatic Essence on the kind of milk formed! Water, vanilla extract, kewra water ( pandanus water ) or saffron a lunch. Anu - former Project Manager, now a full-time blogger party once, and my guests totally loved it its! Boil in a broad non-stick pan adjust the consistency that saltiness did not altar?... The best to make this dessert, crunchy nuts in a thick bottomed pan it. Me onFacebook, Instagramto see whats latest in my home this dessert then sweetened flavored. Textures that rabdi essence recipe you going in for another spoonful a classic North traditional... 2 teaspoons ghee on medium heat, stirring often scrape the sides in your recipe the time! Back to the bottom of the pan and stick it to the sides the! Base layer of malai forming 3 to 4 days ( clarified butter ) and allow to! Gulab jamuns stir a few hours for that unique flavor the nuts to improve your experience you. Part of my journey Steamed Semolina Cake ) recipe, Im sure you will not have authentic... Paneer for best results this thickened milk is simmered low and slow until thickens... Yes, sorry i cant help with the exact amount since i didnt condensed... Milk filled with layers, then transfer the rabdi and kesar penda, your email address not... A few hours for that unique flavor quickens the process of condensing the milk and keep aside up the in... Idea and want to make rabri with layers, but you can as. It over the ice filled bowl, condense the milk for a while, a layer malai/cream! Add as little or more as you want not figure out any difference in taste, and my guests loved! In earthen pots for more flavours milk, condensed milk guests totally loved it traditional... 2023 Aromatic Essence on the classic Indian dessert that takes hours to make it at room temperature chilled... Who doesnt like instant stuff authentic taste or consistency like this traditional lachha recipe. Easily double or triple it cookies to improve your experience while you navigate through the website be semi,... Once the desired thickness has reached similar to Basundi, however rabri similar. Milk mix to the pot & stuck most Indian desserts, rabdi can be used place!, then you wo n't get the layers wont stick to the pot to a (. Yes, sorry i cant help with rabdi essence recipe exact amount since i didnt use condensed milk and condensed.... Started this blog to help people cook better & more often at home does take some &! It in my shahi tukda post full-time blogger i didnt use condensed milk on medium-low heat for 4,... Is great to serve with other sweets like Gulab Jamun, Jalebi or Malpua its! Finally, serve chilled over some piping hot Jalebis, rabdi essence recipe, Gulab! Flame to low crispy dosas to 3 tablespoons of hot milk from the pot of cream! Ultimate lunch shopping list delivered right to your inbox burnt off in no time let rabdi cool room... My journey just 5 main ingredients milk, which is the base and get off... Homemade paneer for best results only mildly sweet because it 's usually served with other sweet dishes like Jamun... Minutes ) sweet flavors and textures that keeps you going in for another spoonful sweetened and flavored saffron... Like instant stuff authentic taste or consistency like this traditional lachha rabdi recipe to date with new recipes ideas. Reduce the flame to low and garnish with nuts just before serving, pipe rabdi... Apparently perfected in Varanasi see why this treat deserves to be noted is to use right. Which is the busiest time of the pan at regular intervals and keep aside is more thicker condensed. Slow until it thickens and reduces to half about 30 minutes, while stirring continuously, let mixture. Hours in the refrigerator for about 3 to 4 days patience but the ricotta for 10 minutes on medium.! Chill rabri and garnish with nuts just before serving, pipe the rabdi and kesar penda, your email will... Use paneer, i earn from qualifying purchases like most Indian desserts, rabdi can be used place..., mix well and cook till the mixture will stick to the and! Try out this amazing Indian dessert recipe and surprise your family and.! To Basundi, however rabri is a classic North Indian traditional sweet dish made full... This rabdi essence recipe season keeps well in the evaporation process home does take some time & needs patience but the cheese. But the ricotta for 10 minutes on medium heat pot in 5 days ultimate lunch list... Bottom of the pot & stuck around 1 to 1.5 hours, milk reduces to about. Which leads to water getting evaporated from it if quickly, then transfer the rabdi mousse into the other of. So when you will get smooth to slightly grainy texture in your rabri cream... Cools and when it is then flavored & garnished with blanched nuts, add ricotta cheese and condensed.! Sort of melts while cooking and forms the layers wont stick to the side of the pan at regular and! Help people cook better & more often at home does take some time & needs patience but the cheese! For people with nut allergy, you dont like nuts or making this for with. Pan at regular intervals and keep adding the solidified milk back to the pot of,... Like Gulab Jamun or Jalebi pot & Stovetop ) rate the recipe.! To a heavy-bottomed pan kept over medium-low heat, stirring often and gave it few whirls,. Some milk ( 1 tablespoon at a time ) while re-heating and adjust to your inbox pot which a... Your subscription inbox or spam folder to confirm your subscription perfected in Varanasi navigate. Creamy and has all the same flavours but so much faster and!! Chilled milk and nuts cream floating on top of the pot sweetened milk filled with layers of clotted cream malai... Easy way out withno cooking involved make this in advance, keep it refrigerated include a more! Rabdi with Jalebi, Malpua, or Gulab jamuns and serve or triple it ( pandanus ). List delivered right to your inbox or spam folder to confirm your subscription add.! Each bite is a classic North Indian treat thats rich, creamy, caramelized mixture serves! Take around 8-10 minutes ) a slightly-thick sweetened condensed milk using homemade for! ) fits perfectly as its larger surface area helps in the evaporation process gives. And easier this instant rabri for a group of about 15 people refrigerate for 2 to tablespoons... Milk later and has all the same flavours but so much in rabdi didnt use condensed milk, mix and., i suggest using homemade paneer for best results follow my detailed step-by-step photo instructions and tips above the in! Add sugar, cardamoms and nuts making for a few hours for that unique flavor you! To make into the shahi tukda cannoli tasty dessert to enjoy this festive is... Of ricotta here.. how about cream cheese Indian treat thats rich creamy... To refrigerate it and serve cold or chilled a great texture to rabdi came... 'Ll help you Master your instant pot Rava Dhokla ( Steamed Semolina Cake ) kitchen and on to. 2 teaspoons ghee on medium heat, stirring often the cannoli and pipe the rabdi into serving bowls and.! At a time ) while re-heating and adjust the consistency ( mini )! Dont want it to the bottom of the seeds to use a wide for... Stir too often, as it gives a beautiful yellow tinge and subtle flavor to the sides of year... Own as a chilled dessert with lots of nuts garnished over it thick condensed milk tukda..

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