Instant Rabdi Recipe
Recipe for Instant Rabri/Rabdi, a quicker version of a traditional North Indian dessert made by simmering milk with almonds or almond meal and milk powder. Make creamy, delicious dessert for festivals or special events without using cornflour or bread.
Equipment
- Broad Heavy Bottom Pan/Kadhai
- Ladle
- Measuring Cups and Spoons
Ingredients
- 500 ml Milk
- 15-20 Almonds or 1/3 cup Almond Meal
- ½ cup Milk Powder
- Sugar
- Cardamom Powder or Kewra / Rosewater - (optional)
- Chopped nuts for Garnish
Instructions
- Take milk in a heavy bottomed broad kadhai/pan.500 ml Milk
- Soak Almonds in lukewarm water for about 10-15 mins and then peel off. Grind to smooth paste. Add about 2 tbsp milk while grinding.15-20 Almonds
- When the first boil in milk 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/almond meal to boiling milk.
- Also, add milk powder to simmering milk and mix well. If we add milk powder directly it may form lumps.½ cup Milk Powder
- Mix nicely, keep on stirring, milk will thicken to creamy consistency.
- Finally add sugar, cardamom powder and mix nicely. Cook it for 2-3 mins while stirring continuously.Sugar, Cardamom Powder
- 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!!Chopped nuts for Garnish
Video
Notes
Take full fat cream milk as toned milk doesn't have enough fat . It will take more time and you will get very little rabdi.
Rabdi thickens on cooling. So, do not cook Rabdi to very thick consistency, keep it to a bit of flowing consistency.
After adding sugar do not leave rabdi on gas, it may burn at the bottom.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!