Keep stirring continuously to prevent the burning of the seeds. But if its unavailable, you can use cows milk too. 10- The mixture will thicken quite a bit towards the end of this time. Traditional way of making rabdi is a labor of love. Stir in between. . 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 . By Swasthi on August 30, 2022, Comments, Jump to Recipe. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. 11. This instant rabdi really thickens as it cools down. Pour the rabri in earthen pots for more flavours. 3. Shahi Rabri is a rich, creamy, thickened, sweetened milk dessert, popular in North India. Cook the ricotta for 10 minutes on medium heat, stirring often. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. I love mango rabri (aam ki rabdi) made using fresh mango puree when mangoes are in season. Trust me, you will not figure out any difference in taste, and the cooking time will be reduced to almost half. Then add to it the milk-cream-saffron mixture. Rich Indian dessert made with just handful of ingredients perfect for this festive season. 2. Hi Dassana, Chill rabdi before eating; it tastes even more delicious this way. Alternative quantities provided in the recipe card are for 1x only, original recipe. You can also just thicken and scrape the milk solids from the sides but in this case you won't get the layers of clotted cream or malai in the rabdi. hmm I didnt measure in cups. Crush saffron and add to a bowl. Traditionally rabdi is made by boiling milk on low heat while continuously stirring it. Happy cooking. The rabri will turn a lovely yellow shade once the saffron has been fully incorporated. Add saffron to it and soak . 12- The rabdi is now done. Instant Pot Rava Dhokla (Steamed Semolina Cake). Begin to scrape the sides with the help of a wooden spoon. Aromatic condensed rich milk is ready. 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). Nuts: I love adding nuts to rabdi for texture and flavor. The ingredients are simple but the whole process can take hours (depending on how much milk you are reducing) and its also a very involved process where you are constantly checking the milk and stirring it for hours making sure it doesnt burn. Heat 1 tablespoon of ghee in a flat skillet (tawa) or a frying pan. Once hot, the milk with start to froth or form a layer of cream (malai) on top. 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. 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. (image 8 - 10) Let this sit in the pan for another 5 mins and then invert to release the cake. Avoid using cast iron pots to make rabdi as there is a high chance of the milk getting scorched at the bottom. Stir, remove pan from heat and set this aside. 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. Heat a wide pan with large surface area (helps in evaporating process and thickens faster). 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. I used a manual food chopper that I have and gave it few whirls. The mixture will slightly thicken. Stir in between. In this post, I am sharing the authentic version I learned from my mom, who is an excellent cook. Bring it towards the side of the pan and stick it to the pan. I made a large batch of rabri a few months ago, to serve with malpua. 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. Step:4 - Assemble Baked Shahi Tukda Cannolis. if it less sweet, then add a few tablespoons of condensed milk. Thanks. Or simply pair with Falooda or enjoy with Poori! A point to be noted is to use the right kind of pan when making sweets like rabdi. How to make Rabdi for Falooda. We use ricotta cheese in this instant rabdi which gives it that grainy texture that we associate with rabdi. Stir it well, cover and cook on medium-low heat for 5 more 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. * Percent Daily Values are based on a 2000 calorie diet. Bring it down to room temperature before storing. Learn how to make this classic Indian dessert the easy way out withno cooking involved! 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). Glad you like the recipes! The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe. But once it turns hot, ensure the milk boils at low flame until the last step. Add Tukmaria seeds, cardamon powder, 1 tablespoon rose syrup & sugar to milk & keep stirring it till milk becomes thick. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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. Basundi is creamier, while rabdi has chunks of malai. Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe. 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. Flip once or twice more to get an even golden color and browning. This took roughly 1 hour 15 minutes. This recipes serves 8 to 10. It is prepared by adding custard powder, vanilla essence, and chopped pieces of fruits like pineapple, mango, grapes, raisins, nuts, and pomegranates . You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. It will start to form a thin layer of malai/cream. Keep it aside. Scrape the edges of saucepan/ kadai and add cream back to boiling milk. Must say Rabri is awesome, everyone loves it and its so rich in flavor. You can add sugar as per your taste preferences. Step 4 - To Assemble. Turn off the heat. Every time a layer of cream forms, gently move it towards the sides of the pot. It is popularly prepared during festivals and weddings. After adding saffron, the color will change gradually to a beautiful yellow color as the milk keeps on reducing. You dont want a powder here but small pieces of nuts so a chopper works perfectly. You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun's, shahi tukda etc. Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. Do not use skim or low-fat milk to make this dessert. 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. 3) And stick it to the side of the pan. Add crushed cardamom pod once the ghee is slightly heated. Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. 12. 1. After that you can stir the milk a few times until you see the next layer of malai forming. Add the paste to 3 1/2 cups of milk and boil on a low flame until it thickens . Now, in this photo, the milk has got reduced to of its original quantity. Check your inbox or spam folder to confirm your subscription. 5. Check out this 15-minute recipe that youll want to make over and over again. Keep on simmering the milk like this and collecting the cream layer on the sides. First, boil the milk for 10-15 mins on low heat, make it thick, let the cream accumulate on the surface of the milk, cool it down, directly use it for making curd, or keep it in the refrigerator for at least 4-5 hours. Rabdi freezes very well for up to 2 months. Heat 2 tablespoons of milk and add a generous pinch of saffron to it. OMG!!! Once cooled, refrigerate for few hours. Instagram, By Dassana AmitLast Updated: January 12, 2023, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.91 from 33 votes 82 Comments. Heat whole milk and heavy cream in a small pan on medium heat. Set aside and allow the saffron to release fragrance and colour. Add the crumbled paneer to the milk mixture. Never run out of snack ideas for school or work lunches! Let the saffron steep through for few minutes. Plz tell me one more thing that bread i have to dip in syrup. lm Freda, a former pharmaceutical research analyst turned into a full time food blogger. To make this rabri recipe does take a bit of time; however, the steps are quite simple. How many cups rabdi does this recipe result in? Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. Thank you Gayathri for the lovely feedback. Trim off the top to even the cake. Refrigerate for at least 1 hour and serve chilled garnished with pistachios. If you want to serve it cold, refrigerate for 4 hours in the fridge then serve. You can add slivered or chopped almonds, cashews, pistachios and pine nuts. I am planning to make for a group of about 15 people. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. Stir gently again. Then add saffron soaked milk, cardamom powder & rose water (optional). Rabri is one of the tastiest dessert recipes that you can try at home today. Continue to gently stir the milk and collect the cream on the side of the pan. Ok no worries, I can figure out the quantities. How sweet that syrup should be?? Transfer to the refrigerator and chill for 2 - 3 hours or until cold. 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. ( Photos 12 and 13) Beat until well combined. 3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamuns, shahi tukda etc. Rabdi will last in the fridge for 3-4 days when stored in an air-tight container. But feel free, to adjust the sweetness to your taste. And continuing with the same thought process, I am sharing this easy Rabdi recipe with you guys made using ricotta cheese. Yes you can use it. Blanching nuts improve their texture and taste. After making this for several years, I have found a wide steel pot to be the best. Sign up below to get FREE email lessons that'll help you Master your Instant Pot in 5 days. 4. I like my rabdi only mildly sweet because it's usually served with other sweet dishes like gulab jamun or jalebi. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. Add nuts, saffron milk, cardamom powder & rose water. Reserve a few of the blanched and slivered nuts for garnish. Your email address will not be published. You can make variations of rabdi like sitafal rabdi, anjeer rabdi, angoor rabdi, etc., by adding fruits purees to the finished rabdi. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. This works for me but if you prefer sweeter rabdi (or less sweet), adjust the amount of sugar accordingly. Stir, remove pan from heat and set this aside. Maintain a medium low heat and keep stirring continuously. Be creative and experiment. Here youll find the best traditional rabdi recipe with step-by-step instructions and photos to prepare as a delicious dessert! Chill rabri & then garnish with nuts. I would love to have you as part of my journey. I also poured some to moulds and froze to make kulfi. The milk should slightly simmer but not boil. Your email address will not be published. Garnish with sliced almonds and saffron strand. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). Hence, it is also known as lachhedar rabri. You don't have to toil away for hours in the kitchen fussing over getting rabdi right! You also have the option to opt-out of these cookies. Add the slurry to the pan and cook until the rabdi thickens, stirring frequently. Hi The finesse to making this rabri recipe is that you have to take care to find the right balance between leaving the milk alone so that the cream forms, but also stirring enough so that it doesnt stick and burn on the bottom. You can also add a teaspoon of ground cardamom powder to this easy rabri recipe. You can add the saffron when adding the condensed milk too. Mexican Green Rice ( Instant Pot & Stovetop). I earn from qualifying purchases. 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. Rabdi or rabri is a classic, traditional Indian sweet of thickened sweetened milk filled with layers of clotted cream (malai). Home Desserts Indian Desserts Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi), Published: April 18, 2015 Last Modified: March 19, 2021 Freda Dias. Bring it to a boil. Rabdi keeps well in the refrigerator for about 3 to 4 days. It is mandatory to procure user consent prior to running these cookies on your website. Garnish with almond and pistachio slivers. I forget about the calories when I gorge on this ? It was a superhit at dinner! Lastly, garnish it with dry fruits and nuts such as almonds, cashews, pistachios, etc. 1.Mix the saffron strands in warm milk and keep aside. If it gets too thick how do I If you stir too much or cook the milk too quickly, you wont get those fantastic thick layers of cream in the dish. 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. Turn off the heat. I use paneer instead of ricotta here ..how about cream cheese ? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love simplifying Indian food recipes without using highly processed ingredients. I am using non stick kadhai, Jyoti, You can use 12 oz of half & half from store or use 6 oz each of whole milk and heavy cream. Save my name, email, and website in this browser for the next time I comment. Leave them in the water for 10 minutes. To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. 3. You cannot fasten it beyond a point. 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 They act as thickeners and add creaminess. Thanks! While the milk simmers, bring 1 cup water to a boil in a small pot. Making rabri is a time taking process. Both ways it will be good. Add sesame seeds/til to a heavy-bottomed pan. If it has not thickened, let it cook for anouther 5-6 minutes. Mix the saffron strands in warm milk and keep aside. 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. Rabri features creamy layers of clotted cream (malai), crunchy nuts in a deliciously thick condensed milk. 124 likes, 10 comments - Samta (@a_pinchofyum_bysamta) on Instagram: "Soft and spongy rasmalaai cake. 2. Press the seva maker and place it over the ice filled bowl. Thanks! Leave them in the water for 10 minutes. For the Instant Rabdi 2 tbs Mawa 2 tbs Sweetened Condensed Milk 100 ml Milk Saffron a few strands tsp Cardamom Powder For the cream layer 50 ml Whipping cream Rose essence 2 drops 2 tbs Icing Sugar Yellow food colour 2 drops For the Cake 85 gm Maida/ All Purpose Flour 75 gm Sugar, powdered tsp Baking Powder tsp Baking Soda This is really nice recipe I will try this at home to give surprise to my dear ones. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Keep up and thanks for sharing your recipe. While basundi is slightly thinner, rabdi is thicker in consistency. This rabdi can be served either warm or chilled. Refrigerate until its ready to be served. Garnish with some of the blanched almond and pistachio slivers. Your email address will not be published. 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. 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. Finally, serve chilled rabdi topped with sliced pistas and almonds! Gently move that to the sides of the pot and stick up. My kids love all the dish that i make specially the one followed from your site. So keep that in mind. Please respond! It can serve more if you serve in smaller containers for a party. When one side is browned till golden, flip and toast the other side. The process of making rabri is similar to Basundi, however rabri is more thicker and condensed for longer than for basundi. Ive tried it with ricotta and the desserts get a salty taste but with paneer this is a winner all the way! Step 3 Pour the mixture into a greased and dusted tin. Garnish with almond and pistachio slivers. Consider that the cooking time will increase if the recipe is scaled. 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. Rabri tastes very delicious, creamy & is full of flavors from the cardamoms and saffron. Then add to it saffron strands (crush them with your hands before adding to the pan). Makes a perfect pairing with most Indian desserts. It looks delicious. Allow the instant rabri to cool completely and refrigerate for 2 to 3 hours. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). Add saffron strands to the pan and give it a mix. I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. Then add to it saffron strands (crush them with your hands before adding to the pan). Crumbled paneer is cooked with milk, condensed milk and nuts making for a tasty dessert to enjoy this festive season. I share vegetarian, dairy and egg recipes from India and around the world. 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. Transfer the cooled rabdi in an air-tight steel container and refrigerate it for a few hours to cool. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Add sugar and rose water, and cook for 3-4 minutes. I share vegetarian recipes from India & around the World. Chill rabri and garnish with nuts just before serving. 3- Also add in the oil, vanilla and rose water. Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. Every bite has a creamy, sweet and crunchy component to it. The condensed milk-ricotta cheese mixture will stick to the base and get burnt off in no time. Pinterest Im a big fan of you. Once the display shows hot, roast the cashew nuts until golden brown and set aside. 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.
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