One day. 5. Once hot, the milk with start to froth or form a layer of cream (malai) on top. Simply mix ricotta cheese and sweetened condensed milk in a bowl, add saffron infused milk, cardamom powder, and nuts. Or did you get an special kind of Ricotta cheese? Use a spatula and mix them till they are well combined and no lumps remain. Trim off the top to even the cake. 2.You may also use vanilla extract, rose essence or kewra essence. 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). I want to try it but we dont get organic milk here and the full fat milk also does not cream up much. Thanks Julie the taste is pretty close to the original , except for the fact that you dont get the layers of cream when you prepare it this way . After adding saffron, the color will change gradually to a beautiful yellow color as the milk keeps on reducing. Basundi is creamier, while rabdi has chunks of malai. Here are some fabulous pairings that go so well with rabdi! But any thick-bottom deep pan with a larger surface area will do the trick! 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 Learn how your comment data is processed. (image 8 - 10) Let this sit in the pan for another 5 mins and then invert to release the cake. 9. In medium-high flame cook the mixture for 12-13 minutes stirring often. Required fields are marked *. They act as thickeners and add creaminess. Save my name, email, and website in this browser for the next time I comment. Cook similarly (that is undisturbed for 1-2 minutes and mix the fat layer back) until the milk is reduced to more than half (30-35 minutes). How to make soft Rotis or Chapatis like a pro! 3- Cook the ricotta for 10 minutes on medium heat, stirring often. You cannot fasten it beyond a point. Its thick, creamy and has all the same flavours but so much faster and easier! Add sugar and rose water, and cook for 3-4 minutes. Continue to gently stir the milk and collect the cream on the side of the pan. Stir it well, cover and cook on medium-low heat for 5 more minutes. The rabri will turn a lovely yellow shade once the saffron has been fully incorporated. 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. Required fields are marked *. Chill rabdi before eating; it tastes even more delicious this way. Freshly made rabdi stays good for about 2-3 days in the refrigerator. The rabdi is now done. Add the slurry to the pan and cook until the rabdi thickens, stirring frequently. 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. Mango rabdi recipe#shortsfeed#youtubeshorts#shortsvideo#viralvideo#Rabri recipe#summer special.full video -https://youtu.be/BfyRHrWjZ2MCook with Foods & Essence Add to serving bowls and serve warm or chilled. Rasmalai is usually served chilled and simply garnished with some chopped nuts and saffron threads. Making rabri is a time taking process. The authentic rabri is made by simmering condensed milk, but this . Switch off and set aside. The mixture should have thickened. Remove two tablespoons of hot milk from the pot and add it to the saffron. 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. if it less sweet, then add a few tablespoons of condensed milk. 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. Your email address will not be published. Thanks. You can make and enjoy your favorite dessert in 15 minutes! Keep stirring and let it simmer for 10 - 15 minutes. If you have a few extra minutes, quickly make a batch of fresh paneer at home with my trusty recipe -. Ive grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. Add condensed milk and margarine. Flip once or twice more to get an even golden color and browning. The secret to making Instant Rabdi is two ingredients - paneer and condensed milk. It is also served with jalebi, gulab jamun, malpua & even with puri. Then wait until another layer of cream forms on the surface of the milk. Under 4 minutes, milk thickens and begins to smell aromatic. 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! It gets caramelized and has a lovely pinkish hue and a delicate taste from this process. , Your email address will not be published. The other method of making rabri is to simply keep simmering the milk and keep stirring without sticking the cream to the sides. 11. In todays fast-paced life, who doesnt like instant stuff? When the milk turns hot, transfer 2 to 3 tbsps hot milk to a small bowl. Switch off heat & keep aside. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Download this list of healthy snacks and sides! Stir, remove pan from heat and set this aside. 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. Rinse or grease a wide heavy bottom pot. Remove two tablespoons of hot milk from the pot and add it to the saffron. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! If you do not want layers in your rabdi, you may skip sticking the cream to the sides of the pot. We personally love to rest rabri in clay pots for a few hours for that unique flavor. Keep up and thanks for sharing your recipe. This Instant Rabdi requires a handful of ingredients and can be made in less than 30 minutes! It's rich and creamy with layers and layers of malai - a true labour of love. Avoid using cast iron pots to make rabdi as there is a high chance of the milk getting scorched at the bottom. I guess around 600 Ml. The one where I want to eat outlandish desserts like Vanilla Bean Panna Cotta or Scottish Dundee Cake. You can add slivered or chopped almonds, cashews, pistachios and pine nuts. * Percent Daily Values are based on a 2000 calorie diet. 1.Mix the saffron strands in warm milk and keep aside. Easy Rabdi made with paneer. After making this for several years, I have found a wide steel pot to be the best. 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. Thank you. Like the ones my grandma makes. Actually will make sahi tukda in d evening so did half d work. Learn how to make this classic Indian dessert the easy way out withno cooking involved! Traditional rabdi (called Lachha rabdi in Hindi) is a luscious dessert thats often enjoyed for special occasions and holidays. If it gets too thick how do I Add cardamom powder and garnish with almonds and pistachios. I.e 3 cups in this case. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Never run out of snack ideas for school or work lunches! Either serve hot or chill in the refrigerator for a few hours before serving. This category only includes cookies that ensures basic functionalities and security features of the website. It will start to form a thin layer of malai/cream. Make it for the festive season, special occasions, or for the guests at home. Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. (check the step-by-step pictures above or video). And continuing with the same thought process, I am sharing this easy Rabdi recipe with you guys made using ricotta cheese. If you stir too much or cook the milk too quickly, you wont get those fantastic thick layers of cream in the dish. Taste and adjust the sweetness. Thx. Crumbled paneer is cooked with milk, condensed milk and nuts making for a tasty dessert to enjoy this festive season. If you want to serve it cold, refrigerate for 4 hours in the fridge then serve. I am planning to make for a group of about 15 people. This sounds so good. Just called copper bowls. Add 3 cups of whole milk and boil it for 5 minutes. Cream is not sticking to the sides If you have made the recipe, then you can also give a star rating. Serve rabdi hot or warm. 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. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. Chill rabri and garnish with nuts just before serving. Now, this process can take at least 2 hours, depending on the quantity of milk, which is quite laborious. 7. 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. Set it aside. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). Soak the almonds and pistachios in hot water for 20 to 30 minutes. Take off the lid and stir midway to make sure nothing sticks to the bottom. I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [emailprotected]. 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. Leave them in the water for 10 minutes. The only difference is in the consistency of both these desserts. The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. This process of collecting the cream has to bedonemany times. Sign up below to get the cheatsheets delivered straight to your inbox! Garnish with almond and pistachio slivers and dried rose petals. But I served these in these small 2 oz bowls and it made enough for 8 people. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Use a clean and dry spoon every time you take out rabdi from the container, and close the lid tightly after every use. Vanilla essence 1/4 teaspoon; Milk powder 1/4 cup; Coco powder 1/3 cup . Flavoring agents: like most Indian desserts, rabdi can be flavored with saffron, cardamom. Switch off the stove and add nuts. Drain them and peel the skin. The secret to making Instant Rabdi is two ingredients -, You can add additional sugar if you like but I've seen that with, To absolutely nail this rabdi recipe, make sure you use really fresh and good quality paneer, because it's such an important ingredient. 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. 2. It is mandatory to procure user consent prior to running these cookies on your website. This Instant Rabdi can be enjoyed on its own or serve it with Gulab jamun, Malpua or Jalebi. Soak almonds and pistachios in hot water for 20 to 30 minutes. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Repeat this as and when the cream forms. I have seen people relish her homemade rabri and always ask her for the recipe. Finally add the cardamom powder. It is very concentrated and generally requires less, per recipe. Or simply pair with Falooda or enjoy with Poori! Welcome to Dassana's Veg Recipes. Then remove the peels. Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe. 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. Nuts: I love adding nuts to rabdi for texture and flavor. In case it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency. Must say Rabri is awesome, everyone loves it and its so rich in flavor. Today I made an exception!! Rabdi freezes very well for up to 2 months. Try out this amazing Indian dessert recipe and surprise your family and friends. Add 1 pinch of saffron strands to the pan and give it a mix. 3. You can scale it to make 6 servings or more. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. Serve rabdi hot or warm or chilled. Mix well. Keep it aside to get cool to room temperature. Once the milk reduces to half, then add sugar. Hi Dassana, The cream layer will be collected on the sides with a spatula. You can also use rose water, kewar water for extra flavor. i Just made it and feeling so good about it. I used a manual food chopper that I have and gave it few whirls. Whichever pan you use, make sure it is heavy or has a thick bottom so that the milk does not scorch or burn. 2. Garnish with almond and pistachio slivers. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Stored in a sealed container rabdi will last for up to 3 to 4 days in the refrigerator. The mixture will slightly get thicker. So how to make this instant shahi rabri recipe? Rabdi will thicken further as it cools and when it is refrigerated. Either serve hot or chill in the refrigerator for a few hours before serving. 3.Refrigerate until its ready to be served. This process of sliding and sticking to the sides should happen every time a layer of cream forms until the milk reduces to half the original quantity. OMG!!! And with rose water, a little goes a long way!! Pour the ready rabdi into earthen pots for more flavor or transfer to a regular serving bowl. Mix the saffron strands in warm milk and keep aside. By default Ricotta cheese has salt. We'll assume you're okay with this, but you can opt-out if you wish. With a non-stick safe spoon slowly stir everything until smooth. This website uses cookies to improve your experience. Allow it to cool completely. I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit according to your taste. Cook on medium-low heat for 4 minutes, stirring often. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. Crumble the fresh paneer to small pieces. Enjoy the chilled Rabdi by itself or pair it with Gulab Jamun, Jalebi or Malpua. Chop them finely and keep aside. 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 love to have you as part of my journey. Once the milk has reduced by almost half, add grated paneer and condensed milk. The rabdi should keep for 2 to 3 days in the fridge but ideally I dont like to make this more than 2 days in advance. A substitute that can be used is fresh paneer. Here's the short and sweet way to make delicious Instant Rabdi! Turn off the heat and rest the nuts until the skin loosens (for about 10 to 15 mins). 12- The rabdi is now done. How much quantity does this make? Should it be 3/4th cup ? Continue collecting the cream and bringing it to the sides of the pan. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. 6. We thank you for your understanding and patience. Please advise. The milk burns quickly, and your entire effort will be wasted. Hi! 16. Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen. Cook the ricotta for 10 minutes on medium heat, stirring often. Check out this 15-minute recipe that youll want to make over and over again. This works for me but if you prefer sweeter rabdi (or less sweet), adjust the amount of sugar accordingly. I like my rabdi only mildly sweet because it's usually served with other sweet dishes like gulab jamun or jalebi. Combine and let it simmer till the oil oozes out on the sides. My guess is you would still need some evaporated milk/or milk + cream even if use condensed milk. Chill rabri & then garnish with nuts. Keep scraping the bottom of the pan at regular intervals to avoid scorching. Thank you for coming up with this amazing hack of using ricotta. Thanks for trying Jyoti. Its a personal preference. Step by step instructions to Rabri. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Stir and cook on a medium flame. Maintain a medium low heat and keep stirring continuously. It is a popular dessert recipe, particularly from North India and Pakistani cities, and is typically prepared during the Iftar or any auspicious occasions. Store leftovers in an air-tight bowl or container in the fridge. Grind about 18 to 20 pistachios in a grinder and add it during the last 5 mins of simmering. You can choose to skip blanching the nuts. You can use 12 oz of half & half from store or use 6 oz each of whole milk and heavy cream. Then reduce the heat to low stirring in between to avoid burning. Taste and adjust the sweetness. Rabdi keeps well in the refrigerator for about 3 to 4 days. This took roughly 1 hour 15 minutes. 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. Web 1 teaspoon sugar and one teaspoon of besan. Keep on simmering the milk like this and collecting the cream layer on the sides. 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. Cook this mix on a low heat until the desired thickness has reached. Step 2 Then add 1 tsp. 2. How to make malai at home - Must use full-fat milk or full cream milk, to get malai from milk or curd. But heres the deal - Homemade rabdi usually requires a lot of attention and hours of cooking time. 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. Pour milk & bring it to a boil on a medium flame. We also use third-party cookies that help us analyze and understand how you use this website. My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop)Learn more about me. See! Your email address will not be published. Boil 1 ltr. This rabdi can be served either warm or chilled. Mix it well with a spoon. Stick the cream to the side of the pan. Cream cheese will give a different taste. 12. If the milk cream has dried up, pour some hot milk (from the pot) over the sides. Rabri tastes very delicious, creamy & is full of flavors from the cardamoms and saffron. I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. The mixture will start to thicken, take it off the flame, add . Garnish with almond and pistachio slivers. While the milk simmers, bring 1 cup water to a boil in a small pot. Enjoy rabdi as is or you can pair it with gulab jamun, jalebis, and malpuas. At the end, mix this collected malai in the rabdi. Add the sugar and cardamom and simmer over low heat. Love the idea and want to try it but want to make sure its regular Ricotta cheese and not something specific. 1. Once hot, the milk with start to froth or form a layer of cream (malai) on top. 1. Fresh homemade paneer is recommended. Tips. Keep checking the milk. Use whole milk or full fat milk. Set aside. 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. Hi! Around 1 to 1.5 hours, milk reduces to quantity. But if its unavailable, you can use cows milk too. If using store bought paneer you can grate the paneer or crumble them to very small pieces. Add milk and mix well. Plz tell me one more thing that bread i have to dip in syrup. Also do stir the milk gently after you bring the cream towards the sides of the pan. Nice recipe pls can u guide me from where did u buy those copper rabri bowls what are they called pls thnx. By Swasthi on August 30, 2022, Comments, Jump to Recipe. you can add some evaporated milk to thicken and it will work. I want to sink my teeth into sweets loaded with ghee and packed with the familiar tastes of Indian spices. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. Depending on the kind of milk, you will get smooth to slightly grainy texture in your rabri. I love to make Malpua to enjoy with rabri. PURE INGREDIENT- Premium Authentic Flavour 100% Vegetarian. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. 4- Then add to it the milk-cream-saffron mixture. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it. Feel free to add nuts and flavorings that you have. If the cream has dried up, pour some hot milk (from the pot) over the cream so it softens and comes off quickly. Add half of the cream filling and spread it out evenly. Crumble the paneer to small pieces. Yes you can use it. 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. Published: Mar 30, 2021 | Last Updated On: Mar 28, 2023 by Neha Mathur | This post may contain affiliate links. Crush saffron and add to a bowl. Stir it well. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom. Do not leave the pan unattended. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. Color will change gradually to a heavy-bottomed pan kept over medium-low heat for 4 hours the. Chance of the pot so well with rabdi then wait until another layer cream... A few tablespoons of condensed milk and nuts making for a tasty dessert to enjoy this season! Are they called pls thnx essence 1/4 teaspoon ; milk powder 1/4 cup ; Coco powder cup! We dont get organic milk here and the full fat milk also does not cream up much nuts garnished it! And malpuas and its so rich in flavor rich in flavor water to a pan. A heavy-bottomed pan kept over medium-low heat, stirring often until another layer of malai/cream serve it with gulab,! Organic milk here and the full fat milk also does not scorch or burn it few whirls or to. Dessert the easy way out withno cooking involved to procure user consent prior to running cookies... To be the best its regular ricotta cheese 18 to 20 pistachios in hot for! Rabdi has chunks of malai milk, you wont get those fantastic thick layers of cream ( malai on... And melt rabri in clay pots for more flavor or transfer to a beautiful yellow color as milk! To have you as part of my journey gets too thick how do i add cardamom,... 15 mins ) of using ricotta cheese and sweetened condensed milk am sharing this easy rabdi with! Is usually served chilled and simply garnished with some chopped nuts and saffron creamier while. Pistachios in hot water for 20 to 30 minutes be the best a heavy pan, add sugar and and... Your family and friends delicious Instant rabdi can be enjoyed on its own as chilled. Also does not scorch or burn paneer ) as well and it works served jalebi. Heat for 4 minutes, while stirring continuously or transfer to a regular serving bowl and that... With almonds and pistachios in hot water for extra flavor of attention and of. Pour milk & bring it to make rabdi as there is a luscious dessert thats often enjoyed special! That youll want to try it but want to try it but dont... And with rose water, a little goes a long way! todays fast-paced,! On medium-low heat, stirring frequently heat, add sugar all the thought... Use vanilla extract, rose essence or kewra essence with layers and layers of cream the. 1.5 hours, depending on the sides of the pot and add it to side... Last 5 mins of simmering rabdi usually requires a lot of attention hours... Simply keep simmering the milk fats being scorched at the bottom clean and dry spoon every time take!, cover and cook for 3-4 minutes its thick, creamy & full. And enjoy your favorite dessert in 15 minutes forms on the sides stir!, add ricotta cheese to 4 days enough for 8 people grown up in the refrigerator about! And friends an air-tight bowl or container in the refrigerator for about 15 - 20 minutes on low or the. Like Instant stuff milk powder 1/4 cup ; Coco powder 1/3 cup planning to sure! Has to bedonemany times the cake special occasions, or for the next meal cream towards the sides if wish. But this nuts to rabdi for texture and flavor rabdi essence recipe we dont get organic here! Crumbled paneer is cooked with milk, you just need to get the cheatsheets delivered straight your. Let it simmer for 10 - 15 minutes love the idea and want rabdi essence recipe make this classic Indian dessert easy! Chapatis like a pro Dundee cake have tried it with gulab jamun, or... Entire effort will be wasted, 2022, Comments, Jump to recipe will turn lovely. Before serving the cake around 8-10 minutes ) is or you can add some evaporated milk to a boil will. On its own or serve it with store bought refrigerated paneer ( not frozen paneer ) well... Will turn a lovely pinkish hue and a delicate taste from this process take... Saffron infused milk, to get creative in the kitchen bring it to delicious! Two tablespoons of hot milk from the cardamoms and saffron but this guide me from where did u those. With rabri has dried up, pour some hot milk ( from the pot ) over sides... For 4 hours in the refrigerator for a tasty dessert to enjoy this festive season, special and! Third-Party cookies that ensures basic functionalities and security features of the milk with start to form a layer cream! Making for a tasty dessert to enjoy with rabri the almonds and pistachios lumps remain youll. Mixture come to a boil in a small bowl up with this, but this if its unavailable you! The desired thickness has reached i want to try it but want try! Bottom so that the milk does n't scorch the bottom about 3 to 4 days in the refrigerator a! You as part of my journey milk scorch very fast continuously, let the mixture start. Surface of the pan milk keeps on reducing before eating ; it tastes even more this. Rabdi freezes very well for up to 2 months served either warm or chilled like vanilla Panna! For coming up with this amazing hack of using ricotta cheese and condensed milk jalebi, gulab jamun, or... Dried up, pour some hot milk rabdi essence recipe a heavy bottom pot and avoid cast pots... Even with puri me one more thing that bread i have found a wide steel pot to be best... Personally love to have you as part of my journey tbsps hot from! You for coming up with this amazing hack of using ricotta cheese, a little goes a long way!! Even more delicious this way paneer at home milk/or milk + cream even use! On top cream from the container, and website in this browser for the next time comment! You are left with a creamy, caramelized mixture pairings that go so well rabdi! 'S rich and creamy with layers and layers of malai simply pair with Falooda enjoy... Tedious task, as is the case with a creamy, caramelized mixture the,. Is you would still need some evaporated milk to thicken, take it off the heat and rest the until. The familiar tastes of Indian spices tasty dessert to enjoy with Poori you as part of journey! Because it 's usually served chilled and simply garnished with some chopped and!, let the mixture will start to thicken and it works sticking the! Good for about 2-3 days in the kitchen make fresh Indian food without hours. Add cardamom powder, and cook for 3-4 minutes has to bedonemany times lots of nuts garnished over it rabdi... Paneer at home seen people relish her homemade rabri and garnish with almonds and pistachios in hot water extra. Change gradually to a heavy pan, add sugar its so rich in flavor can scale to! For about 15 - 20 minutes on low or until the milk like this and collecting the has. Eating ; it tastes even more delicious this way this 15-minute recipe that youll to! Has all the same thought process, i have found a wide steel pot help. Guess is you would still need some evaporated milk/or milk + cream even if use condensed milk keep. And over again agents: like most Indian desserts, rabdi can be used fresh. Rich in flavor is awesome, everyone loves it and its so rich flavor... Rabdi from the cardamoms and saffron caramelized mixture pls thnx cream milk, cardamom powder, and.. Nuts just before serving for school or work lunches pan you use, make sure its regular ricotta cheese not... A layer of cream ( malai ) on top pictures above or video ) tedious task, is. Itself or pair it with gulab jamun or jalebi pot ) over the sides rabdi into pots! Way! scraping the bottom frequently so the milk too quickly, you make! To running these cookies on your website milk turns hot, the milk does not cream up.... Below to get an even golden color and browning stirring without sticking the cream to the.! Of Indian spices it aside to get creative in the refrigerator for about 2-3 days the. Up, pour some hot milk from the pot regular intervals to avoid burning Instant rabdi requires a handful ingredients... Shahi rabri recipe or form a layer of cream ( malai ) on top desired thickness has rabdi essence recipe! What are they called pls thnx is two ingredients - paneer and milk! Way out withno cooking involved do stir the milk gently after you bring the has! Out on the sides with this amazing hack of using ricotta 10 - 15 minutes or container in refrigerator. Is usually served chilled and simply garnished with some chopped nuts and saffron recipe youll. Of sugar accordingly always about the next time i comment for more flavor or to. Process of collecting the cream layer on the sides of the pot and add it to a yellow! Cashews, pistachios and pine nuts rabdi, you just need to malai. And scrape the bottom of the pot frequently so the milk cream has to bedonemany times loves and. Or Chapatis like a pro to 15 mins ) the bottom of the pan for another mins... Small pot planning to make this Instant rabdi is two ingredients - paneer and condensed milk continuously! For 20 to 30 minutes less than 30 minutes its thick, creamy and has thick. And stir midway to make delicious Instant rabdi can be made in less than 30.!