3. Set aside and allow the saffron to release fragrance and colour. Or simply pair with Falooda or enjoy with Poori! Add milk and mix well. 9- Stir it well, cover and cook on medium-low heat for 5 more minutes. 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). 2- To a heavy pan, add 2 teaspoons ghee on medium heat. Blend almonds with 3 tbsp sugar, cardamom powder, and 1/4 cup milk in a blender to make a smooth paste. 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. This blanching step is optional and you can simply sliver or chop the nuts. Save my name, email, and website in this browser for the next time I comment. While the milk simmers, bring 1 cup water to a boil in a small pot. Stir in between. Twitter After making this for several years, I have found a wide steel pot to be the best. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Keep the heat to a low and continue to simmer. Rabdi or rabri is a classic, traditional Indian sweet of thickened sweetened milk filled with layers of clotted cream (malai). You can also follow me onFacebook,Instagramto see whats latest in my kitchen and on YouTube to watch my latest videos. As a rule of thumb, consume any milk-based desserts within 2-3 days. Whole milk is cooked for hours stirring continuously until it becomes thick and attains creamy consistency ( malai). Keep checking the milk. It should be a thick consistency but not super thick when you stop cooking. Must say Rabri is awesome, everyone loves it and its so rich in flavor. Yes maam Hi Manali It was approved by my sardar husband and his friends. Whisk Affair Recipes Indian Sweets & desserts Authentic Lachha Rabdi (Rabri). Take off the lid and stir midway to make sure nothing sticks to the bottom. Add it back to the milk. Add in the cardamom powder and stir. 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. Then add saffron soaked milk, cardamom powder & rose water (optional). If you are using Rose essence, add that as well. Mix well. Ok no worries, I can figure out the quantities. Try this beloved classic rabri recipe for your next gathering, and be prepared for rave reviews! 1. Then remove the peels. 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). Add sugar, saffron soaked in milk, rose water and cardamom powder. Mexican Green Rice ( Instant Pot & Stovetop). Turn the heat off once the rabdi is the volume and consistency you like. Add the saffron milk mix to the milk pot. Thin it out? Stirring will break this layer. The milk burns quickly, and your entire effort will be wasted. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. I forget about the calories when I gorge on this ? Before you begin heating and simmering milk, I suggest to blanch the nuts and keep them ready. You can actually skip soaking in the syrup. The sugar syrup will be of 1 string consistency so not very sweet. Add milk and bring it to a simmer. And continuing with the same thought process, I am sharing this easy Rabdi recipe with you guys made using ricotta cheese. 6. In the same pot add the grated carrots and saute until it turns soft (around 2-3 mins) Next in goes the milk and condensed milk. If it gets too thick how do I Thank you for coming up with this amazing hack of using ricotta. 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 But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. 2- To a heavy pan, add 2 teaspoons ghee on medium heat. When you will see the cream floating on top, use a spatula to gently move the cream layer to the side of the pot. Leave them in the water for 10 minutes. If youve tried this Recipe then dont forget to rate the recipe! Rabri is one of the tastiest dessert recipes that you can try at home today. Garnish with almond and pistachio slivers and dried rose petals. Bring the milk to boil in a broad non-stick pan. Continue to simmer stirring until the milk reduces to 1/3 of the original quantity or until it thickens a bit more. 4- Then add to it the milk-cream-saffron mixture. This will soften it and loosen. welcome neha. 3. 3. Mix it really well. This rabdi is just as delicious as the one made traditionally. Always keep it refrigerated until it is ready to consume. Stir in between. If you are not serving hot or warm, let rabri cool at room temperature first. I know I am super busy with work and its also extremely busy in the kitchen with lots of events and parties lined up. The milk should slightly simmer but not boil. 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. It can be served with gulab jamun, malpuas & jalebi. 7. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); looks delicious, havent tasted before, i would love to give it a try !! I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit according to your taste. The mixture should have thickened. Making rabri is a time taking process. The options are cardamom powder, rose water, vanilla extract, kewra water (pandanus water) or saffron. Home Desserts Indian Desserts Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi), Published: April 18, 2015 Last Modified: March 19, 2021 Freda Dias. 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). Add saffron strands and leave them to soak. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. 13. I also loved your plating, Yes paneer is an option but I dont think it was salty at all with ricotta. Keep in mind that it will thicken more as it cools at room temperature and even in the refrigerator. Drain them and peel the skin. 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. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom. Serve rabdi hot or warm. My recipe serves 4, but you can easily double or triple it. This rabdi can be served either warm or chilled. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Then add the chopped nuts and stir. Add sweetened condensed milk and saffron milk and cook for 5 minutes till condensed milk combines well. Full fat buffalo milk is the best to make rabdi as its fat content is higher than cows milk. 12. If you have not used almonds, condense the milk until it thickens and reduces to half. Maintain a medium low heat and keep stirring continuously. So keep the consistency slightly thin if you want to refrigerate it and serve cold or chilled. To make rabdi, milk is added to a large shallow pan and it is reduced for hours over low flame. Gently hold the cannoli upwards, now pipe the rabdi mousse into the opening. But I served these in these small 2 oz bowls and it made enough for 8 people. Hope this helps. Required fields are marked *. It is also served with jalebi, gulab jamun, malpua & even with puri. The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. 3- Cook the ricotta for 10 minutes on medium heat, stirring often. Repeat the process with the rest of the shahi tudka cannolis. No need to boil it but just heat it up. I love mango rabri (aam ki rabdi) made using fresh mango puree when mangoes are in season. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. The cream is gathered with a spatula on the side. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! 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. 5. A wide pot quickens the process of condensing the milk. 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. 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! 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). Every time a layer of cream forms, gently move it towards the sides of the pot. Chill rabri and garnish with nuts just before serving. It is sweetened with sugar & flavored with saffron and cardamoms. I would love to have you as part of my journey. Cool, garnish and serve. It is also known as lachha rabdi in Hindi language. You can add additional sugar if you like but I've seen that with condensed milk, there's no need. Transfer to the refrigerator and chill for 2 - 3 hours or until cold. This instant shahi rabdi (rabri) is a quick and easy spin on the classic Indian dessert that takes hours to make! Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. Boil the milk in a wide, heavy-based pan. Check out this 15-minute recipe that youll want to make over and over again. Under 4 minutes, milk thickens and begins to smell aromatic. Reserve a few of the blanched nuts for garnish. You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. Even if it doesnt stick thats fine. Whichever pan you use, make sure it is heavy or has a thick bottom so that the milk does not scorch or burn. So keep the consistency slightly thin if you want to refrigerate it and serve cold. Rabri. Now mix 1 tablespoon cornstarch (cornflour) with 3 tablespoon water and make a slurry. Use whole milk or full fat milk. Rabdi should be semi thick, not too thick or too thin. After simmering the milk for about 30 minutes, 6 cups of milk reduced to 3 cups. So how to make this instant shahi rabri recipe? The sweetness can be adjusted to taste. Heat a wide pan with large surface area (helps in evaporating process and thickens faster). Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. 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). If you do not want to have layers of cream in your rabdi, you can skip this step. You can choose to skip blanching the nuts. Source: www.youtube.com. At this stage you can also see the color of the milk changes and a nice aroma begins to waft. Do not forget to stir at the bottom every time you slide the cream. Depending on the kind of milk, you will get smooth to slightly grainy texture in your rabri. Now add the finely chopped nuts and cook for another 7 minutes on medium to high flame. Published: Mar 30, 2021 | Last Updated On: Mar 28, 2023 by Neha Mathur | This post may contain affiliate links. 4. Stick the cream to the side of the pan. Switch off heat & keep aside. Required fields are marked *. 3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamuns, shahi tukda etc. Here are few of our favorites- Badam Halwa, Easy Coconut Ladoo, Instant Kalakand and Peda. After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching. 12- The rabdi is now done. Stir often when making the rabdi, you dont want it to stick to the bottom of the pan. My sons birthday is upcoming and i want to try to make Rabri. Mix it well with a spoon. Fresh homemade paneer is recommended. 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. Ricotta cheese: this is the ingredient which gives the rabdi its characteristic texture. 7. Once hot, the milk with start to froth or form a layer of cream (malai) on top. You can add as little or more as you want. Top with half of the bite size gulab jamuns and slivered pistachios. Rabri recipe originally published in 2016 Dec. Republished in 2020 October. Traditionally rabdi is made by boiling milk on low heat while continuously stirring it. Remove two tablespoons of hot milk from the pot and add it to the saffron. Learn how your comment data is processed. The below picture is after 30 minutes, stir again. 3) And stick it to the side of the pan. Turn the heat to a low and lightly fry the cardamom for 30 seconds. Set it aside. Let the seva strings drop directly into the bowl and leave it for 10 miutes to settle down. 1.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. As an Amazon Associate I earn from qualifying purchases. Once the milk boils, cook it on a medium flame and stir it continuously. 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. Falooda Seva is ready. I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. 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. Just few ingredients, less than 30 minutes and you have got yourself a pretty looking and delicious dessert. Thanks! Mix the saffron strands in warm milk and keep aside. Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. Later rinse them and peel the skin. Hi After adding saffron, the color will change gradually to a beautiful yellow color as the milk keeps on reducing. Whole milk is simmered low and slow until it becomes a slightly-thick sweetened condensed milk, which is the base layer of the dish. Rabdi, also called rabri, is a classic North Indian treat thats rich, creamy, and perfectly sweet. A heavy bottom steel pot works well. Yes you can use it. Beat the batter well and ensure there are no lumps formed. Add sugar and rose water, and cook for 3-4 minutes. Add saffron to it and soak . Mix well. After simmering the milk for a while, a layer of cream forms on top of the boiling milk. I'm Neha, Blogger & Recipe Expert behind Whisk Affair. Have saved this recipe in my binder. 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. Rabdi will thicken further as it cools and when it is refrigerated. Its a personal preference. can we use condensed milk for better flavour? Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. 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. Keep stirring to prevent burning. Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Slice, sliver or chop the nuts and set aside. Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. I used Rose water which I added in the end. I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [emailprotected]. It's rich and creamy with layers and layers of malai - a true labour of love. Then add to it saffron strands (crush them with your hands before adding to the pan). Rinse or grease a wide heavy bottom pot. Crumble the fresh paneer to small pieces. Store any leftover in an air-tight container or bowl in the fridge. This Instant Rabdi is an easier version of rabdi and tastes quite similar to the classic version. Add nuts, saffron milk, cardamom powder & rose water. There's two types of sweet cravings I experience -. Instant Pot Rava Dhokla (Steamed Semolina Cake). As the milk starts to boil, lower the heat, add sugar followed by crumbled/grated paneer and khoya /mawa.