After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching. 11. If you do not want to have layers of cream in your rabdi, you can skip this step. The cream layer will be collected on the sides with a spatula. Stir a few times when the milk gets heated. Mix it really well. The timing may vary depending on the kind of utensil used and the stove or the intensity of heat. If using store bought paneer you can grate the paneer or crumble them to very small pieces. 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. This process of collecting the cream layer has to be done many times. Add sugar, saffron soaked in milk, rose water and cardamom powder. The last picture was taken after 30 minutes of cooling. Preheat oven at 180C for 10-12 mins and grease, line two 6" round baking pans with parchment paper. Set it aside. Woooooow tempting want to have right now. Flavoring agents: like most Indian desserts, rabdi can be flavored with saffron, cardamom. 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). Then reduce the heat to low stirring in between to avoid burning. While the milk heats up, bring 1 to 2 cups of water to a boil. Trim off the top to even the cake. Thanks for such easy and tasty recipe, made it today and family liked it . Use sparingly. Now, in this photo, the milk has got reduced to of its original quantity. I definitely prefer the rabdi with nuts though. Start to finish you need a bit over an hour to prepare but it is made in just one pot. Both ways it will be good. 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. 8. Tried making rabri after reading. Stay up to date with new recipes and ideas. The options are cardamom powder, rose water, vanilla extract, kewra water (pandanus water) or saffron. Also do stir the milk gently after you bring the cream towards the sides of the pan. It looks delicious. Should it be 3/4th cup ? 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). 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. Rinse or grease a wide heavy bottom pot. Twitter Rabdi or rabri is a classic, traditional Indian sweet of thickened sweetened milk filled with layers of clotted cream (malai). Refrigerate for atleast 6 hours before serving. Heat a wide pan with large surface area (helps in evaporating process and thickens faster). Now add the Angoor (mini rasgulla) to the rabdi and serve it at room temperature or chilled. Pour milk & bring it to a boil on a medium flame. How to make Mango Rabdi Gateau Step 1 Take a bowl, add flour, baking powder and baking soda. 9. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); looks delicious, havent tasted before, i would love to give it a try !! Add the condensed milk and grated paneer, and cook the mixture for another 8-12 minutes. Remove two tablespoons of hot milk from the pot and add it to the saffron. You can adjust the amount of sugar as per your taste. Later rinse them and peel the skin. I used Rose water which I added in the end. This Instant Rabdi requires a handful of ingredients and can be made in less than 30 minutes! Use a spatula and mix them till they are well combined and no lumps remain. These are less common ways but these methods cut down the cooking time a lot & rabri made this way tastes delicious too. Combine and let it simmer till the oil oozes out on the sides. This blanching step is optional and you can simply sliver or chop the nuts. Welcome to Dassana's Veg Recipes. I hope you do try these recipes and enjoy them as much as we do. 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. It is served as a dessert or along with Malpua, Gulab Jamun, Jalebi and Poori. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. Then add to it the milk-cream-saffron mixture. You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. Hello Mansi, just try with regular ricotta cheese. Repeat this as and when the cream forms. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. With a non-stick safe spoon slowly stir everything until smooth. 1. Chill rabri & then garnish with nuts. Make Rabdi. Once the milk reduces to half , say 25 minutes, then add tin of condensed milk, saffron and mix. Click here to add your own private notes. 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 14. 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. I mean would d dish will taste very sweet as rabri is so the bread will be too?? Ingredients All purpose flour 1 cup(120 grams) ." Falooda Seva is ready. We use ricotta cheese in this instant rabdi which gives it that grainy texture that we associate with rabdi. Thx. You don't have to toil away for hours in the kitchen fussing over getting rabdi right! Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. 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. Now add the sugar. Plz tell me one more thing that bread i have to dip in syrup. Rabdi will thicken further as it cools and when it is refrigerated. OMG!!! Thanks! 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. Ricotta cheese: this is the ingredient which gives the rabdi its characteristic texture. Mix the saffron strands in warm milk and keep aside. I wanted to know if i can use condensed milk to get the thickness or the creaminess. Add milk and mix well. It would come out fine. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. Rabri. The below picture is after 30 minutes, stir again. How much rabdi will you appox get when you make 1 of the recipe. If you have health issues, please work with a registered dietician or nutritionist. While the milk heats up, bring 1 to 2 cups of water to a boil. Signup and get a free copy of my e-book on 15 Easy Instant Pot Dinner Recipes. Bring to boil and cook till it reduces to about half, on medium heat stirring continuously. ( Photo 11) Add 2 teaspoons of lemon juice (optional) and 1/4 teaspoon of rabdi essence. Just few ingredients, less than 30 minutes and you have got yourself a pretty looking and delicious dessert. Next plan is Rabdi and kesar penda, Your email address will not be published. Stir a few times when the milk gets heated. Dont make this sweet with low-fat milk or skimmed milk. Stir gently again. You do need to stir so that the milk does not burn at the bottom of the pan. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Add the crumbled paneer to the milk mixture. I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. Add 1.25 litres of full fat whole milk in a kadai, and slowly heat the milk on a low to medium heat. Add crushed cardamom pod once the ghee is slightly heated. You can also garnish with pine nuts or cashews. Yes you can use it. 4. I forget about the calories when I gorge on this ? This 2 step process of sticking the layers of cream to the sides of the pot and then stirring milk at the bottom should continue till the milk reduces to half the original quantity. 3. 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. How to Make Rabri. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Stir gently. Required fields are marked *. Keep up and thanks for sharing your recipe. Whenever you are ready to use, either keep it on the counter for 2-3 hours or in the refrigerator overnight. Keep in mind that it will thicken more as it cools at room temperature and even in the refrigerator. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. You can also follow me onFacebook,Instagramto see whats latest in my kitchen and on YouTube to watch my latest videos. Flip once or twice more to get an even golden color and browning. Add the crumbled paneer to the milk mixture. 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 . I also loved your plating, Yes paneer is an option but I dont think it was salty at all with ricotta. Whichever pan you use, make sure it is heavy or has a thick bottom so that the milk does not scorch or burn. Every bite has a creamy, sweet and crunchy component to it. One question about this one- can this be used as a recipe for kulfi, just put in a mold and freeze it? As a rule of thumb, consume any milk-based desserts within 2-3 days. Step 4 - To Assemble. Required fields are marked *. I am planning to make for a group of about 15 people. The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe. Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi). Bring it to a boil. FIRST METHOD - ROCK SOLID REWARI (JUST LIKE STORE BOUGHT) Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. The rabdi is served warm or chilled, either as dessert by itself or with other tasty sweet treats. Thank you so much Archana! I would love to have you as part of my journey. Next stir once to prevent the milk from getting scorched at the bottom. Necessary cookies are absolutely essential for the website to function properly. Continue simmering and stirring the milk on a low heat, collecting the cream layer on the sides, and sticking it to the pan. Stir in between. Rich Indian dessert made with just handful of ingredients perfect for this festive season. 2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. Use a heavy bottom pot and avoid cast iron pots as milk scorch very fast. Do not leave the pan unattended. 3. 5. I love the traditional rabdi, honestly theres nothing like it. You can add condensed milk, ricotta cheese, milk powder, etc., to the recipe, but trust me; nothing compares to the one made by slow-cooking the milk. No need to boil it but just heat it up. Turn off the flame, add rose essence, cover and let cool down to room temperature. Chill rabri and garnish with nuts just before serving. Check out this 15-minute recipe that you'll want to make over and over again. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! Then remove the peels from the nuts. The one where I want to eat outlandish desserts like Vanilla Bean Panna Cotta or Scottish Dundee Cake. 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. You can serve the rabdi as such or pair with jalebi, gulab jamun etc. Refrigerate for at least 1 hour and serve chilled garnished with pistachios. 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. Thanks, Linda my all time favorite dessert! Drain the water. 1.Mix the saffron strands in warm milk and keep aside. 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. Set your instant pot to saute mode. Read More, Copyright 2023 Aromatic Essence on the Foodie Pro Theme. As the milk starts to boil, lower the heat, add sugar followed by crumbled/grated paneer and khoya /mawa. It is prepared by adding custard powder, vanilla essence, and chopped pieces of fruits like pineapple, mango, grapes, raisins, nuts, and pomegranates . Hope this helps. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Palak Paneer Recipe (Indian Spinach Paneer). For example these Gulab Jamun Shrikhand Jars are so incredibly easy to make with store bought gulab jamuns but look so fancy and festive. And festive it that grainy texture that we associate with rabdi avoid burning more! 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