LIFE IS SHORT MAKE IT SWEET
YOU are what you eat, so eat SWEET
Rabdi, also called rabri, is a classic North Indian treat that is rich, creamy, and perfectly sweet. Originally from the Mathura district of Uttar Pradesh, this delectable clotted cream is today eaten by Indian families on special occasions like Navratri, Vasant Panchami, Holi, Ramadan, and everyones favourite, Diwali! While rabri is delicious and tempting, it is time-consuming. Preparing this melt-in-your-mouth delight will add to your busy schedule. However, with an easy rabdi recipe consisting of milk and a few ingredients, you can quickly prepare an easy rabdi recipe at home. Let us see how to make Rabdi at home in no time!
To make a 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.
To make this rabri recipe does take a bit of time; however, the steps are quite simple. Start to finish you need a bit over an hour to prepare – but it is made in just one pot.
Whole milk is simmered low and slow until it becomes a slightly-thick sweetened condensed milk, which is the base layer of the dish.
These malai layers are then added back into the condensed milk along with chopped nuts and delicate rose water to create distinct different textures.
The rabdi is served warm or chilled, either as dessert by itself or with other tasty sweet treats. Try this beloved classic rabri recipe for your next gathering, and be prepared for rave reviews!
Rabri features creamy layers, crunchy nuts in a deliciously thick condensed milk. Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful.
Rabdi or rabri brings back several childhood memories. This creamy, refreshing delicacy, made with milk and a handful of dry fruits, will quickly take off the steamy summer heat.
Ingredients for Rabdi
Steps for Rabdi
Rabdi
Ingredients
Elaichi powder
Clarified Butter
1 litre Milk
1/2 cup Milk powder
4 slices White Bread
4 tbsp Sugar
2 tbsp Almonds and Pistachio
2 tbsp Cashew
1/2 tsp Cardamom powder
3-4 drops of Kewra Essence
2 tbsp Sugar
Steps
Take a wide heavy bottom pot, grease it with ghee using a brush, greasing helps to prevent the milk fats scorched at the bottom of the pot.
A wide pot quickens the process of condensing the milk.
Pour 1 litre milk in this pot, add half cup milk powder to the milk and stir it well to dissolve the milk powder.
Do not on the flame now.
Use whole full fat milk for best results.
Now on a high flame bring the milk to a boil and keep stirring in between .
By that time the milk is coming to a boil, you can prepare for further steps, but keep checking the milk.
This is an instant rabdi recipe as it will take much less time than normal rabdi making.
Take 4 small size white bread slices, cut the corners ,if you are using big size bread then take 2 slices of bread.
Make a powder of these bread slices in a mixture grinder.
Now the milk is started boiling add this bread powder into the milk and give a good mix.
By adding bread powder the taste of rabdi is not going to change, but no one will come to know that you have added bread to make this instant Rabdi.
Cook on medium to high flame for 2-3 minutes.
Rabdi becomes thicker after it cools down.
Add 4 tbsp of sugar now keep 2 tbsp sugar for later use, as milk powder contains sugar we are adding 6 tbsp of sugar, if you are not using milk powder you should add 8 tbsp of sugar.
Do not cook to check the consistency as it will become thicker after cooling.
Add 2 tbsp chopped almonds and pistachios, add 2 tbsp chopped cashew, 1/2 tsp cardamom powder, 3-4 drops of kewra essence mix it and let it boil on low flame .(Keep some chopped dryfruits for garnishing.)
Next step is heat a small pan, add 2 tbsp sugar and caramelize it on low flame till little brown in colour and pour on the boiling milk and mix it well .
This will give your rabdi a nice colour and flavour.
Cook on low flame for 1-2 minutes and keep stirring.
Check the consistency of the rabdi, if it is thick off the flame .
Your Instant Rabdi is ready to serve.
Chill rabdi and then garnish with nuts.
Serve with malpua, gulab jamun or jalebi
Rest the rabdi in clay pots for a few hours for that unique flavour.
If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips Always use whole or full-fat milk to make rabdi, as it gives a creamy and rich consistency. Try using pans or kadhai with a larger surface area to hasten evaporation. Also, ensure your pan has a heavy bottom, as the milk will quickly stick to the bottom and may burn. Once the rabdi begins to thicken, check the sweetness. Add sugar if necessary and simmer for a while. You are welcome to flavour your homemade rabdi recipe with nuts and flavourings. You can add chopped almonds, pistachios, cashews, or pine nuts. Additionally, you can combine flavours or use only one flavouring ingredient, such as cardamom powder, saffron, grated nutmeg, rose water, or vanilla essence
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