This fast shahi rabdi (rabri) is a fast and straightforward spin on the classic Indian dessert that takes hours to make! Take a look at this 15-minute recipe that you simply’ll intend to make over and once again.
Traditional technique to make rabri
When you never had rabdi (or rabri as some people confer with it), imagine a sweet, creamy milk-based dessert infused with saffron and topped with nuts. You may savor rabdi as is or you’ll be able to pair it with gulab jamun, jalebis, and malpuas.
Rabri finds its origins in Mathura but was apparently perfected in Varanasi. You’ll find many alternative versions of it across India but the preferred one is Basundi which is a thinner, less creamy form of rabdi.
Traditionally rabdi is made by boiling milk on low heat while constantly 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 actually not my cup of tea! That’s why I got here up with this fast recipe where you would like nearly quarter-hour and this dish is prepared before it!
Why you’ll love this recipe
- Perfect for potlucks!
- Makes an ideal pairing with most Indian desserts.
- Use it as a topping!
- You may make and revel in your favorite dessert in quarter-hour!
The way 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 when put next to the standard method.
- Ricotta cheese – Adds texture to the rabdi. Finely grated paneer can be used as an alternative – 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 alternative) and rose petals.
Step-by-step instructions
Recipe notes / suggestions
The condensed milk-ricotta cheese mixture will keep on with the bottom and get burnt off very quickly. That’s why be certain that you follow these recommendations –
- Use a thick bottom pan
- Constantly stir and lastly,
- Cook on medium-low heat.
Storage instructions
As a rule of thumb, eat any milk-based desserts inside 2-3 days. All the time keep it refrigerated until it’s able to eat.
Serve it with
Enjoy rabdi as is or you’ll be able to pair it with gulab jamun, jalebis, and malpuas.
Other easy Indian desserts to try
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Fast Shahi Rabdi (Rabri)
This fast shahi rabdi (rabri) is a fast and straightforward spin on the classic Indian dessert that takes hours to make! Take a look at this 15-minute recipe that you will intend to make over and once again.
Pin Print Save Email- 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 keep on with the bottom and get burnt off very quickly. That’s why be certain that you follow these recommendations –- Use a thick bottom pan
- Constantly stir and
- Cook on low heat
Storage instructions
As a rule of thumb, eat any milk-based desserts inside 2-3 days. All the time keep it refrigerated until it’s able to eat.Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you have got 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
Weight loss plan: Vegetarian
Course: Dessert
Method: Stovetop
Keywords: 15 minute, Rabri, Shahi
Cuisine: Indian
