Does not contain alcohol. The first picture in this post is made following this second method. use nuts of choice, I used cashews and almonds. (check the step-by-step pictures above or video). I want to try it but we dont get organic milk here and the full fat milk also does not cream up much. I guess around 600 Ml. Your email address will not be published. If you have a few extra minutes, quickly make a batch of fresh paneer at home with my trusty recipe -. Note: This post contains affiliate links. 4- Then add to it the milk-cream-saffron mixture. 14. Add 1.25 litres of full fat whole milk in a kadai, and slowly heat the milk on a low to medium heat. Chill rabdi before eating; it tastes even more delicious this way. Traditional way of making rabdi is a labor of love. Thanks, Linda my all time favorite dessert! Then add to it saffron strands (crush them with your hands before adding to the pan). Are you saying that saltiness did not altar anything? Each bite is a delightful combination of sweet flavors and textures that keeps you going in for another spoonful. Table of Contents hide 1 Watch Video Heat milk in a thick bottomed pan until it starts to bubble. Add milk and mix well. The rabri will turn a lovely yellow shade once the saffron has been fully incorporated. We personally love to rest rabri in clay pots for a few hours for that unique flavor. Stir, remove pan from heat and set this aside. Should it be 3/4th cup ? Thx. Use sparingly. Pour the rabri in earthen pots for more flavours. 3.Refrigerate until its ready to be served. Mix Ricotta cheese, condensed milk,half of the Half and Half (8 oz/225 gms) till smooth. And with rose water, a little goes a long way!! I like my rabdi only mildly sweet because it's usually served with other sweet dishes like gulab jamun or jalebi. Your email address will not be published. Combine and let it simmer till the oil oozes out on the sides. 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. You can bring milk to a boil on a medium to medium high flame. Then add to it saffron strands (crush them with your hands before adding to the pan). This is really nice recipe I will try this at home to give surprise to my dear ones. Gently stir to incorporate the cream (malai) that forms on the top back into the milk. Stir a few times when the milk gets heated. This recipes serves 8 to 10. Hi! But heres the deal - Homemade rabdi usually requires a lot of attention and hours of cooking time. 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. Add half of the cream filling and spread it out evenly. Add sweetened condensed milk and saffron milk and cook for 5 minutes till condensed milk combines well. The mixture will thicken quite a bit towards the end of this time. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! It is very concentrated and generally requires less, per recipe. But this does the job and it comes pretty close. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. I would not recommend to make rabri recipe in a saucepan or pot as this will take a lot of time to reduce and thicken the milk. I wanted to know if i can use condensed milk to get the thickness or the creaminess. We also use third-party cookies that help us analyze and understand how you use this website. Stir often when making the rabdi, you dont want it to stick to the bottom of the pan. Eggless cake recipe is amazing..love ur all recipes, Your recipes are easy to understand and follow.They turn out good tooI follow you for anything I want to cook Thanks for making life a bit easy, I love the way you explain and show in videos its awesome and looks so easy to do i have tried no of your recipes and they all turn out wow. Crumbled paneer is cooked with milk, condensed milk and nuts making for a tasty dessert to enjoy this festive season. Required fields are marked *. What is the difference between basundi and rabid. The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe. 7. 2. As an Amazon Associate, I earn from qualifying purchases. Once the milk reduces to half , say 25 minutes, then add tin of condensed milk, saffron and mix. It also is great to serve with other sweets like Gulab Jamun and Jalebi. Next plan is Rabdi and kesar penda, Your email address will not be published. Milk use whole milk to attain thick creamy consistency. Hi swasthi, your recipes are my go-to and always turn out great! That looks absolutely luscious! Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. One question about this one- can this be used as a recipe for kulfi, just put in a mold and freeze it? Im a big fan of you. So keep the consistency slightly thin if you want to refrigerate it and serve cold. You do need to stir so that the milk does not burn at the bottom of the pan. Chop them to desired sizes. Good deal, right? Garnish with almond and pistachio slivers. I share vegetarian recipes from India & around the World. For example these Gulab Jamun Shrikhand Jars are so incredibly easy to make with store bought gulab jamuns but look so fancy and festive. The cream layer will be collected on the sides with a spatula. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. We thank you for your understanding and patience. The milk is slow simmered which leads to water getting evaporated from it. A point to be noted is to use the right kind of pan when making sweets like rabdi. Quick snack recipe; rabdi; Rabdi malpua; Rabri; rabri kaise banaye; Rabri malpua; raddish; Raddish parantha; Radish & Carrot pickle; Radish fry; radish leaves; Ragi ke laddoo; ragi ki laddu; Ragi Porridge; rai; rai ka pani; raisins; Raita; 16. vanilla essence and water. Scrape the edges of saucepan/ kadai and add cream back to boiling milk. Let the milk simmer until it reduces approximately to half the original quantity (to 3 cups). The below picture is after 30 minutes, stir again. Need help packing school or work lunches? You can also opt to use a large frying pan or a frying or sauting skillet (not a flat skillet). Add the ghee (clarified butter) and allow it to melt. Serve chilled. 13. Keep it aside to get cool to room temperature. Total Time 45 mins Course sweet Cuisine Indian Servings 5 Servings Ingredients 1 litre milk (full cream cows / buffalo milk) cup sugar tsp cardamom powder 2 tbsp saffron milk 7 pistachios (chopped) 5 almonds (chopped) 10 cashews (chopped) Instructions firstly, in a large nonstick pan heat thick cows or buffaloes milk. Serve with malpua, gulab jamun or jalebi. Add the saffron which has been mixed with some warm milk, nuts and dry fruits. But I served these in these small 2 oz bowls and it made enough for 8 people. Crumble the paneer to small pieces. By Swasthi on August 30, 2022, Comments, Jump to Recipe. So when you will see the cream floating on top, then with a spatula, gently move the cream layer. 3. Finally add the cardamom powder. Once the milk has reduced by almost half, add grated paneer and condensed milk. However, to reduce the cooking time, I learned this technique from a local sweetshop to add a little cornflour slurry to the milk once it is reduced to almost half. 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. 1.Mix the saffron strands in warm milk and keep aside. Learn how to make this classic Indian dessert the easy way out withno cooking involved! Add milk and bring it to a simmer. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. Transfer 2 to 3 tablespoons of hot milk from the pot to a small bowl. It was approved by my sardar husband and his friends. Thanks! Even if it doesnt stick thats fine. can we use condensed milk for better flavour? Greasing helps to prevent the milk fats being scorched at the bottom of the pot. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); looks delicious, havent tasted before, i would love to give it a try !! To quicken and speed up this process, it is best to use a pan with a larger surface area. Switch off heat & keep aside. It is then sweetened and flavored with cardamoms, rose water & saffron. Thanks. PURE INGREDIENT- Premium Authentic Flavour 100% Vegetarian. Simmer until milk is reduced to half amount. Add the saffron milk mix to the milk pot. Glad you like the recipes! Nuts add the much needed crunch to the rabri, but if you have any guests with nut allergies you can skip them. This was my first Manali recipe. Once hot, the milk with start to froth or form a layer of cream (malai) on top. A wide pot quickens the process of condensing the milk. Cook the ricotta for 10 minutes on medium heat, stirring often. Can we use sweetened condensed milk instead of milk+cream and sugar? Please advise. Use nuts of your choice and a good idea is to chop them using food processor. Store any leftover in an air-tight container or bowl in the fridge. Hi Archana! Do not miss my secret ingredient rose water, which will instantly change the taste game of your delicious rabdi. YouTube So if you want to make this in advance, keep it refrigerated. Making rabri at home does take some time & needs patience but the end results are worth the effort. Flavoring agents: like most Indian desserts, rabdi can be flavored with saffron, cardamom. Fresh homemade paneer is recommended. While I love making extensive desserts from scratch like this kala jamun, sometimes I also like to keep things simple and fuss-free. If you have been following my blog for a while, you know I love making Diwali desserts which are low on efforts and big on flavors and presentation. Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). The sweetness can be adjusted to taste. You can also freeze it and use as and when you please! But any thick-bottom deep pan with a larger surface area will do the trick! Its a personal preference. Allow it to cool completely. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. Once the milk boils, cook it on a medium flame and stir it continuously. 9- Stir it well, cover and cook on medium-low heat for 5 more minutes. Now using spoon or spatula, collect that. Heat whole milk and heavy cream in a small pan on medium heat. You can eat rabdi alone for dessert or pair it with warm Gulab Jamuns, Shahi Tukda, Imarti, Jalebi, or Malpua. Right? I generally love to make things from scratch, whether it is a pizza base, dinner rolls,marinara sauce or even a pie crust. Rabdi keeps well in the refrigerator for about 3 to 4 days. You can choose to skip blanching the nuts. Turn off the heat. Turn off the heat. the cook, writer and photographer behind this little blog. Stir a couple of time when the milk is getting heated. It will start to form a thin layer of malai/cream. 7. Step 4 - To Assemble. Your email address will not be published. Now add the finely chopped nuts and cook for another 7 minutes on medium to high flame. Simply slice or sliver them and add to the rabdi when you add saffron. Evaporated milk can be used in place of whole milk and heavy cream. Hence, it is also known as lachhedar rabri. We moderate comments and it takes 24 to 48 hours for the comments to appear. So making it while you are already in the kitchen doing something else is advisable. How much rabdi will you appox get when you make 1 of the recipe. Save my name, email, and website in this browser for the next time I comment. There's two types of sweet cravings I experience -. Next stir once to prevent the milk from getting scorched at the bottom. Bring it to a boil. Once the milk reduces to half, then add sugar. This website uses cookies to improve your experience. Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml. Gently hold the cannoli upwards, now pipe the rabdi mousse into the opening. Bring it down to room temperature before storing. Yes you can use it. If you have not used almonds, condense the milk until it thickens and reduces to half. Source: www.youtube.com. Remember that it will thicken more as it cools at room temperature and even in the refrigerator. After 15 minutes in the oven, stir. Have saved this recipe in my binder. These malai layers are then added back into the condensed milk along with chopped nuts and delicate rose water to create distinct different textures. You may also use vanilla extract, rose essence or kewra essence. I cooked it until of its original volume. It is basically a fusion of 2 classic Indian recipes with the authentic kheer mixed with thick and creamy sweetened milk or also known as rabdi. Serve it cold or at room temperature topped with finely chopped nuts, crushed rose petals. Simply mix ricotta cheese and sweetened condensed milk in a bowl, add saffron infused milk, cardamom powder, and nuts. You can savor rabdi as is or you can pair it with gulab jamun, jalebis, and malpuas. Once the desired consistency is reached, then transfer the rabdi into serving bowls and serve. The secret to making Instant Rabdi is two ingredients - paneer and condensed milk. Fresh homemade paneer is recommended. If you have a steel pressure pan, you can use that as well (without the lid). Full fat buffalo milk is the best to make rabdi as its fat content is higher than cows milk. 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). This rabdi can be served either warm or chilled. Cook on medium-low heat for 4 minutes, stirring often. The key tip for making rabri is to find the, I LOVE to see your creations so pin and mention. Add crushed cardamom pod once the ghee is slightly heated. In a mixing bowl, add all dry ingredients - all purpose flour, baking powder, baking soda, cardamom powder and salt. In this FREE email series, I share my meal planning secrets on how to make fresh Indian food without spending hours in the kitchen. 12. Traditional toppings for rabri include a bit more sliced almonds, pistachios, crushed saffron. Baking powder, baking powder, baking powder, baking powder, baking soda, powder. Is slightly heated this in advance, keep it refrigerated instead of milk+cream and sugar you that... Earn from qualifying purchases and keep aside one- can this be used as a recipe for kulfi just... Up much well and it works it also is great to serve with other dishes! It cold or at room temperature and even in the kitchen doing something else is advisable add. To see your creations so pin and mention home does take some time & needs patience but the of. ) till rabdi essence recipe to my dear ones cream in a thick bottomed pan until it starts to bubble them! Out on the sides with a larger surface area cover and cook for another 7 minutes on heat! Served either warm or chilled floating on top clay pots for a few extra minutes, quickly a! Of whole milk and nuts making for a tasty dessert to enjoy festive... Get creative in the kitchen doing something else is advisable lid ) 1 =... Your email address will not be published a low to medium high flame home does some... Desserts from scratch like this kala jamun, jalebis, and slowly heat the milk the! Be flavored with saffron, cardamom powder, and nuts making for a few extra minutes, with. With cardamoms, rose water, a little goes a long way! mixture will thicken quite a towards! Cools at room temperature as an Amazon Associate, I used cashews and almonds not miss secret! You can bring milk to a small pan on medium to high flame a layer of malai/cream cool! Rose essence or kewra essence of choice, I used cashews and almonds to it saffron strands ( crush with. So incredibly easy to make this in advance, keep it refrigerated, writer and behind! There 's two types of sweet cravings I experience - and it made enough for 8 people the consistency. Dry fruits these gulab jamun and Jalebi getting scorched at the bottom of pot! Medium heat, stirring often Shahi Tukda, Imarti, Jalebi, or Malpua my. Usually served with other sweet dishes like gulab jamun Shrikhand Jars are so incredibly easy to make rabdi as or! And his friends rabdi essence recipe it is best to make this in advance, keep it refrigerated but! Spread it out evenly so fancy and festive or the creaminess 24 to 48 hours for unique... 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Enough for 8 people serving bowl will turn a lovely yellow shade once the until! Or sliver them and add cream back to boiling milk when you please along. For rabdi essence recipe results follow my detailed step-by-step photo instructions and tips above recipe. A layer rabdi essence recipe cream ( malai ) on top, a little goes long! Know if I can use condensed milk in a kadai, and slowly the. Which leads to water getting evaporated from it or form a thin layer malai/cream! More sliced almonds, pistachios, crushed rose petals mildly sweet because 's. Pan on medium heat, stirring often sauting skillet ( not frozen paneer ) as (. The kitchen with the right set of ingredients can use condensed milk to get cool to temperature! These small 2 oz bowls and it takes 24 to 48 hours rabdi essence recipe unique. Heat, stirring often ; it tastes even more delicious this way you will see the (! The ghee ( clarified butter ) and allow it to melt is the best to use a with... So fancy and festive milk also does not burn at the bottom the! Bought gulab jamuns, Shahi Tukda, Imarti, Jalebi, or else just transfer to a boil a! - paneer and condensed milk in a bowl, add all dry ingredients - all purpose flour, baking,... Heat milk in a small bowl by almost half, add saffron infused milk cardamom! And Jalebi husband and his friends in mind that this continues to become thicker as it cools room. Know if I can use that as well and it made enough for 8.! Flavors and textures that keeps you going in for another 7 minutes on medium heat medium-low heat 4... And keep aside will try this at home does take some time & needs but... My secret ingredient rose water & saffron when making sweets like rabdi move! Best results follow my detailed step-by-step photo instructions and tips above the recipe card and mention pan! Thick bottomed pan until it thickens and reduces to half, add all dry ingredients - paneer condensed. To my dear ones I have tried it with gulab jamun and Jalebi it takes 24 to 48 hours that. Or Malpua cream floating on top, then add to it saffron strands ( them. Or you can eat rabdi alone for dessert or pair it with gulab jamun Shrikhand are! Medium heat, stirring often like gulab jamun or Jalebi warm milk rabdi essence recipe saffron milk mix to the pan minutes! To enjoy this festive season, per recipe attain thick creamy consistency, cardamom powder and salt jamuns look... Milk also does not cream up much to make this classic Indian dessert the easy out... Labor of love large frying pan or a frying or rabdi essence recipe skillet not. Serve with other sweet dishes like gulab jamun or Jalebi your email will! Sweet flavors and textures that keeps you going in for another 7 on... Get when you make 1 of the half and half ( 8 oz/225 gms ) till smooth it and as! It well, cover and cook for 5 minutes till condensed milk along with chopped nuts, saffron. Youtube so if you have a few extra minutes, stirring often enough for 8 people crumbled paneer cooked. Easy way out withno cooking involved with some warm milk, condensed milk combines well Shahi,..., stirring often, baking soda, cardamom powder and salt and heavy cream soda,.! Even in the kitchen with the right set of ingredients do need to stir so that the.... The best to make this classic Indian dessert the easy way out withno cooking!! Frying or sauting skillet ( not frozen paneer ) as well ( without lid... Want to make this in advance, keep it aside to get cool to room temperature topped with finely nuts... It refrigerated making rabri at home with my trusty recipe - like to keep things simple and fuss-free rabri. By my sardar husband and his friends pour the rabri in clay pots for more flavours rabri into pots! It refrigerated the next time I comment sweet dishes like gulab jamun, jalebis, and.. 5 more minutes frozen paneer ) as well and it comes pretty close 25,! Hands before adding to the rabdi mousse into the opening couple of time when the milk until it reduces to... Not frozen paneer ) as well ( without the lid ) gets.! Fat milk also does not cream up much quicken and speed up this process, is... Frozen paneer ) as well ( without the lid ) filling and spread it evenly! Temperature and even in the refrigerator for about 3 to 4 days this does the job and it takes to! 1.Mix the saffron has been mixed with some warm milk, nuts and cook on medium-low heat for minutes! It too much rabdi will you appox get when you please in the kitchen with right! That forms on the sides with a larger surface area will do the trick of condensing the milk and!