This easy shahi rabdi (rabri) is a fast and simple spin on the classic Indian dessert that takes hours to make! Try this 15-minute recipe that you just’ll intend to make over and all over again.
Traditional approach to make rabri
When you never had rabdi (or rabri as some people discuss with it), imagine a sweet, creamy milk-based dessert infused with saffron and topped with nuts. You possibly can savor rabdi as is or you possibly can pair it with gulab jamun, jalebis, and malpuas.
Rabri finds its origins in Mathura but was apparently perfected in Varanasi. You’ll find many various versions of it across India but the most well-liked one is Basundi which is a thinner, less creamy style of rabdi.
Traditionally rabdi is made by boiling milk on low heat while repeatedly stirring it. Because the milk cooks, the water content reduces and the cream starts collecting on top. The cream is gathered with a spatula on the side. The stirring and cooking process is sustained till you might be left with a creamy, caramelized mixture.
This process can take over an hour with constant stirring involved. It’s definitely not my cup of tea! That’s why I got here up with this easy recipe where you wish nearly quarter-hour and this dish is prepared before you realize it!
Why you’ll love this recipe
- Perfect for potlucks!
- Makes an ideal pairing with most Indian desserts.
- Use it as a topping!
- You possibly can make and luxuriate in your favorite dessert in quarter-hour!
Tips on how to make rabri immediately
Key ingredients
- Sweetened condensed milk is nothing but milk from which water has been evaporated. This key ingredient is what helps cut short the cooking time a lot in comparison to the normal method.
- Ricotta cheese – Adds texture to the rabdi. Finely grated paneer may also be used instead – I haven’t tried it but Richa does in her rabdi recipe.
- Whole milk – to dilute the mixture and for taste.
- Flavoring agents – saffron, cardamom powder, kewra or rose essence
- Garnishes – chopped nuts (almonds, pistachios or nuts of your selection) and rose petals.
Step-by-step instructions
Recipe notes / suggestions
The condensed milk-ricotta cheese mixture will follow the bottom and get burnt off very quickly. That’s why make sure that you follow these recommendations –
- Use a thick bottom pan
- Repeatedly stir and lastly,
- Cook on medium-low heat.
Storage instructions
As a rule of thumb, eat any milk-based desserts inside 2-3 days. At all times keep it refrigerated until it’s able to eat.
Serve it with
Enjoy rabdi as is or you possibly can pair it with gulab jamun, jalebis, and malpuas.
Other easy Indian desserts to try
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Fast Shahi Rabdi (Rabri)
This easy shahi rabdi (rabri) is a fast and simple spin on the classic Indian dessert that takes hours to make! Try this 15-minute recipe that you will intend to make over and all over again.
- 7-8 saffron strands
- 1 cup whole milk, divided
- 14 oz condensed milk
- 15 oz whole milk ricotta cheese
- ½ teaspoon cardamom powder
- ¼ teaspoon rose or kewra essence optional
- ¼ cup chopped nuts almonds or pistachios
- rose petals optional
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Recipe notes/suggestions
The condensed milk-ricotta cheese mixture will follow the bottom and get burnt off very quickly. That’s why make sure that you follow these recommendations –- Use a thick bottom pan
- Repeatedly stir and
- Cook on low heat
Storage instructions
As a rule of thumb, eat any milk-based desserts inside 2-3 days. At all times keep it refrigerated until it’s able to eat.Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you might have health issues, please work with a registered dietician or nutritionist.
Calories: 204kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 76mgPotassium: 258mgFiber: 1gSugar: 29gVitamin A: 182IUVitamin C: 1mgCalcium: 188mgIron: 1mg
