Instant Rabri/Instant Rabdi Recipe

Instant Rabri/Instant Rabdi Recipe a relatively quick and easy way to make traditional Rabri/Rabdi using Almond Meal or Almonds and Milk Powder.

Make creamy delicious Rabdi within minutes for festivals and special occasions with few ingredients without any cornflour and bread.

About the Recipe

Rabri, a milk-based dessert, made traditionally by simmering milk over low flame for about an hour until it is reduced to a thick creamy consistency, almost to 1/4 of the original volume!!! It is one of the popular street food also, as it is made in various Halwai shops and street side vendors selling milk and kulfi. the Halwai cooks it on heavy bottom big kadhai until the milk reduces to half or one third.

Rabdi is very popular in North India (especially in the area around Mathura and Varanasi). Desserts similar to Rabdi like Basundi (less creamy) are popular in Maharashtra and Gujarat. The consistency of Rabdi changes with region as per the availability and types of milk.

It is relished as the main dessert either chilled or hot and also when paired with other desserts like Jalebi, Rasgulla, gives altogether a new meaning to these desserts!!

I have sweet childhood memories of my Nana (maternal grandfather) making this creamy delicious dessert for me. Yes, my grandfather loved cooking and used to treat us with this delicious food.

Rabdi Variations

Rabri/Rabdi is one of the popular dessert and has so many variations. The popular ones are Laccha Rabdi and Malai Rabdi. You can add various fruits/fruit puree to make different flavours like Apple Rabri, Mango Rabri, Custard Apple Rabri, Banana Rabri and many more.

Since ages Rabdi is also paired with various desserts like Jalebi, Malpua, Gulab Jamun and even mixed with Lassi (Mathura ki Lachha Lassi)

Why to make Instant Rabdi

To make Rabdi, milk is simmered in big kadhai/vessel which may take about an hour depending on the quantity of milk. For your parties or those who are pressed on time, you can make this Instant Rabdi using various ingredients like milk powder, almond meal/almonds, khoya, chenna or ricotta cheese .

Instant Rabdi is

• Quick and easy to make,
• cuts down the stirring time and the muscle work,
• It is as delicious as the traditonal Malai or Laccha Rabdi
• Easy to make a big batch for your parties especially during festival time.

Ingredients to make Instant Rabri

All the ingredients to make Instant Rabri are available in your pantry.

We need Milk (full fat cream milk), do not use toned milk for the recipe as very less or no cream is formed and it will take lot of time to reduce the milk to Rabdi consistency.

Almonds or Almond Meal, when using Almonds soak few almonds in lukewarm water for few minutes. Then peel it and grind to fine paste to add in simmering milk. You can directly add almond meal to milk.

Milk Powder, also known as evaporated milk in many countries

Sugar to sweeten the dessert. Prefer using raw cane sugar or any other organic raw sugar. You can use castor sugar also. Add sugar as per your taste.

Cardamom Powder/Rose water, Nutmeg and Saffron can be used as flavour enhancers.

How to make Instant Rabri with Milk Powder

Soak almonds in lukewarm water for 10-15 mins. then grind to fine paste, add 2-3 tbsp milk for smooth grinding.

To make Instant Rabdi, start boiling milk in a heavy bottomed broad kadhai/pan.

When the first boil comes, lower the flame and simmer milk. Keep on stirring milk. Simmer for about 10 mins. it will start reducing and cream layer will form at top. Keep it removing and mixing it with milk.

Now add almond paste with little milk and add to boiling milk. You can add almond meal if not using almonds.

Also, add milk powder to simmering milk and mix well so that no lumps are formed.

Mix nicely, keep on stirring, milk will thicken to creamy consistency.

When milk is thick and is still of dropping consistency( please check the video), add sugar, mix nicely and cook for another 2-3 mins. Keep on stirring as rabdi may burn at the bottom. After adding sugar rabdi may become a bit watery. So, we have to cook till it is again thick and creamy.

Switch off the gas now and take the pan off the gas stove. You can transfer Rabdi to any dish to cool it.

Chill it completely, top it with chopped nuts like almonds and pistachios and enjoy!!

Rabdi thickens on cooling. So, do not cook Rabdi to very thick consistency, keep it to a bit of flowing consistency.

Serving Suggestions

Rabri stays good for about a week in refrigerator and about 2 months in freezer. Thaw in refrigerator before consuming frozen rabdi.

You can enjoy rabdi just like that or pair with desserts like Jalebi, Malpua, Gulab Jamun.

You can also make Rabdi Parfaits with different sweets , most popular is Boondi Rabri Parfait.

In Western Uttar Pradesh, Rabdi is also served with Atte ke Pue/Gulgule made with whole wheat flour and jaggery, which is another version of Rajasthani Malpua.

You can also freeze Rabri in kulfi molds or small paper cups or any container to make Malai Kulfi. Add some finely chopped nuts for the crunch.

Other milk based desserts perfect for festivals and occasions, from the blog

Chawal Ki Kheer, Paneer ki Kheer(Paneer Rabdi), Apple Kheer, Makhana Kheer, Fruit Custard, Sama Rice Kheer

For more desserts and sweet recipes for festivals CILCK HERE-->> (Traditonal Indian Sweets and Desserts)

Hope you will find this recipe of Instant Rabdi helpful especially when you are pressed on time. It is a versatile recipe and you can pair it with many other desserts or present it in variations for your party.

Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.

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