Im a big fan of you. Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. Set your instant pot to saute mode. It is certainly not my cup of tea! YouTube Save my name, email, and website in this browser for the next time I comment. You can also subscribe without commenting. Your email address will not be published. Very helpful instructions and perfect proportions! Switch off the stove and add nuts. To make rabdi, milk is added to a large shallow pan and it is reduced for hours over low flame. You can also use rose water, kewar water for extra flavor. Making rabri at home does take some time & needs patience but the end results are worth the effort. I used Rose water which I added in the end. Click here to add your own private notes. Keep stirring to prevent burning. Keep on simmering the milk like this and collecting the cream layer on the sides. Last Minute Plum Cake (Christmas Fruit Cake). Rabdi freezes very well for up to 2 months. Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients! I.e 3 cups in this case. This sounds so good. Place ricotta cheese and evaporated milk in a wide heavy bottom pan. Makes a perfect pairing with most Indian desserts. Milk use whole milk to attain thick creamy consistency. or 5 to 6 green cardamoms, crushed in mortar-pestle, Prevent your screen from going dark while making the recipe. Stir a couple of time when the milk is getting heated. Now, in this photo, the milk has got reduced to of its original quantity. How to make malai at home - Must use full-fat milk or full cream milk, to get malai from milk or curd. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. You can bring milk to a boil on a medium to medium high flame. Traditionally, rabri is made by the continuous simmering and reducing of milk in a wide thick bottomed pan, whilst collecting the layers of cream, known as lachha malai which form at the sides of the pan. 1. It can serve more if you serve in smaller containers for a party. For the same reason, use a thick bottom pan so that the rabdi doesnt stick. Simmer until milk is reduced to half amount. Stir often when making the rabdi, you dont want it to stick to the bottom of the pan. This Instant Rabdi is an easier version of rabdi and tastes quite similar to the classic version. Falooda Sev soaked in warm water - rabdi falooda recipe Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring. Basundi is a thinner version of Rabdi and its generally smooth. Traditional rabdi (called Lachha rabdi in Hindi) is a luscious dessert thats often enjoyed for special occasions and holidays. Hope you enjoy my recipes and Happy Browsing! This instant rabdi really thickens as it cools down. These are less common ways but these methods cut down the cooking time a lot & rabri made this way tastes delicious too. Make it in an authentic way using my easy recipe (vegetarian, gluten-free). Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. Thank you Gayathri for the lovely feedback. 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; Store leftovers in an air-tight bowl or container in the fridge. Whisk Affair Recipes Indian Sweets & desserts Authentic Lachha Rabdi (Rabri). Actually will make sahi tukda in d evening so did half d work. Tips. can we use condensed milk for better flavour? document.getElementById("comment").setAttribute( "id", "aebd7035794dce4be0d21cf96dd0c838" );document.getElementById("bfd33c1735").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Add 3 cups of whole milk and boil it for 5 minutes. If you want to serve it cold, refrigerate for 4 hours in the fridge then serve. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. When the milk turns hot, transfer 2 to 3 tbsps hot milk to a small bowl. For the ingredients use the same as mentioned in the recipe. It also is great to serve with other sweets like Gulab Jamun and Jalebi. Frozen rabdi lasts for up to a month without preservatives! In medium-high flame cook the mixture for 12-13 minutes stirring often. Love Indian Desserts? Once the milk comes to a boil, lower the heat to medium. 7. yes, sorry I cant help with the exact amount since I didnt use condensed milk. You have to slow simmer milk on a low heat to ensure that it does not brown or burn at the bottom. But it does not have an authentic taste or consistency like this traditional lachha rabdi recipe. Turn off the flame, add rose essence, cover and let cool down to room temperature. Blanching nuts improve their texture and taste. You can also add it directly to the pot of milk later. The mixture should have thickened. 9. But I served these in these small 2 oz bowls and it made enough for 8 people. This process of collecting the cream layer has to be done many times. Every bite has a creamy, sweet and crunchy component to it. Hi Dassana, * Percent Daily Values are based on a 2000 calorie diet. Turn off the heat. The cream is gathered with a spatula on the side. Keep the flame low. Fresh homemade paneer is recommended. As is this recipe serves 3. The key tip for making rabri is to find the right balance between leaving the milk alone so that the malai layer forms and stirring enough to not stick and burn on the bottom. VERSATILE USES- This flavor is full rich robust flavorings for enhancing flavors in food, baked goods, desserts and beverages. 3.Refrigerate until its ready to be served. Always keep it refrigerated until it is ready to consume. To a heavy pan, add 2 teaspoons ghee on medium heat. Whole milk is cooked for hours stirring continuously until it becomes thick and attains creamy consistency ( malai). As an Amazon Associate, I earn from qualifying purchases. Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. Then add to it saffron strands (crush them with your hands before adding to the pan). Need help packing school or work lunches? Garnish with sliced almonds and saffron strand. And rabdi is one of my faaavourite Indian desserts! Thanks for such easy and tasty recipe, made it today and family liked it . These layers are lastly loosened and added back to the pot which gives a great texture to rabdi. No need to boil it but just heat it up. The only difference is in the consistency of both these desserts. Making rabri is a time taking process. Freshly made rabdi stays good for about 2-3 days in the refrigerator. 3. Rabdi Bread Cake milk Kesar/saffron Elaichi (Cardamom)powder chopped kaju (cashew) badam (almonds) finely chopped custard powder mixed in milk sugar bread slices 4-5 servings Manisha's Desi kitchen Bread sponge wrapped with rabdi and nuts sauce For best results follow the step-by-step photos above the recipe card. The ingredients are simple but the whole process can take hours (depending on how much milk you are reducing) and its also a very involved process where you are constantly checking the milk and stirring it for hours making sure it doesnt burn. Simmer until the quantity reduces to 2 cups. If the milk cream has dried up, pour some hot milk (from the pot) over the sides. Keep in mind that it will thicken more as it cools at room temperature and even in the refrigerator. To quicken and speed up this process, it is best to use a pan with a larger surface area. Turn the heat to a low and lightly fry the cardamom for 30 seconds. The condensed milk-ricotta cheese mixture will stick to the base and get burnt off in no time. Stir gently. Add the saffron milk mix to the milk pot. To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. Must say Rabri is awesome, everyone loves it and its so rich in flavor. Then add to it the milk-cream-saffron mixture. 14. Heat 1 tablespoon of ghee in a flat skillet (tawa) or a frying pan. Mexican Green Rice ( Instant Pot & Stovetop). Table of Contents hide 1 Watch Video Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Then add ricotta cheese to it. In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. Stick the cream to the side of the pan. Should it be 3/4th cup ? Stir gently again. Allow it to cool completely. I really want to make it at home but Im so impatient! Opt for high-quality saffron; it gives a beautiful yellow tinge and subtle flavor to the rabdi. A wide pot quickens the process of condensing the milk. Serve homemade rabdi with jalebi, malpua, or gulab jamuns! Plz tell me one more thing that bread i have to dip in syrup. You can add slivered or chopped almonds, cashews, pistachios and pine nuts. 1.Mix the saffron strands in warm milk and keep aside. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. If you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri. 12. Bring it down to room temperature before storing. If you do not want to have layers of cream in your rabdi, you can skip this step. Add condensed milk and margarine. 9- Stir it well, cover and cook on medium-low heat for 5 more minutes. Paneer Butter Masala Recipe (Restaurant Style), Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Hence, it is also known as lachhedar rabri. I like my rabdi only mildly sweet because it's usually served with other sweet dishes like gulab jamun or jalebi. Add the sugar and cardamom and simmer over low heat. As an Amazon Associate I earn from qualifying purchases. Happy cooking. How do I get it form big chunks of malairather than a smooth texture. You can also opt to use a large frying pan or a frying or sauting skillet (not a flat skillet). This way, you can keep doing your regular work, and the rabdi will keep thickening on the side, and it will not be an extra effort for you. Add the bread slices and toast them on a low to medium heat. Flip the cannoli and pipe the mousse into the other end. Idli Dosa Batter - For soft idlis and crispy dosas! Learn how your comment data is processed. And continuing with the same thought process, I am sharing this easy Rabdi recipe with you guys made using ricotta cheese. Your tips really helped. Add 3 tablespoon sugar and teaspoon rose water, and cook for another 3-4 minutes. Add milk and mix well. 3. Click here to leave a review and give us a five star rating , https://www.youtube.com/watch?v=rxGj8mK1tyU, Traditional Lachha Rabdi Recipe (Rabri) (https://www.youtube.com/watch?v=rxGj8mK1tyU). 9. Stir and cook on a medium flame. Mix well. Simply slice or sliver them and add to the rabdi when you add saffron. You can adjust the amount of sugar as per your taste. lm Freda, a former pharmaceutical research analyst turned into a full time food blogger. Web mathi chole ki recipe: Source: www.youtube.com. I used a manual food chopper that I have and gave it few whirls. Here you will find all kinds of recipes, from appetizers to desserts and everything in between, all of which have been tested by me and approved by my family. I love mango rabri (aam ki rabdi) made using fresh mango puree when mangoes are in season. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. You cannot fasten it beyond a point. It would come out fine. Instant Rabdi simple and easy Rabdi ( or rabdri) made with paneer and condensed milk. Buffalo milk is best for making rabri as they are high in fat and thick layers of milk are formed easily. Vanilla essence 1/4 teaspoon; Milk powder 1/4 cup; Coco powder 1/3 cup . Awe once in a while you just gotta do it. Here youll find the best traditional rabdi recipe with step-by-step instructions and photos to prepare as a delicious dessert! 1.On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk. Then add ricotta cheese to it. Step by step instructions to Rabri. i Just made it and feeling so good about it. 3- Cook the ricotta for 10 minutes on medium heat, stirring often. It can be served with gulab jamun, malpuas & jalebi. Every time a layer of cream forms, gently move it towards the sides of the pot. 10. If you use paneer, I suggest using homemade paneer for best results. 3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamuns, shahi tukda etc. ( Photos 14 and 15) In another medium-sized mixing bowl, add 3/4 cup of heavy cream. See! Let the saffron steep through for few minutes. It should be a thick consistency but not super thick when you stop cooking. Rabdi will thicken further as it cools and when it is refrigerated. Then add the sliced almonds, pistachios and 1 teaspoon rose water or kewra water. The authentic rabri is made by simmering condensed milk, but this . The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe. Stored in a sealed container rabdi will last for up to 3 to 4 days in the refrigerator. I earn from qualifying purchases. Scrape the edges of saucepan/ kadai and add cream back to boiling milk. Rabdi should be semi thick, not too thick or too thin. 2. Add 1 pinch of saffron strands to the pan and give it a mix. My sons birthday is upcoming and i want to try to make Rabri. 12. Add the ghee (clarified butter) and allow it to melt. So I would assume it would be around 1 & 1/2 cups. Serve rabdi hot or warm or chilled. The first picture in this post is made following this second method. Bring it to a boil. The crumbled paneer sort of melts while cooking and forms the layers that we all love so much in rabdi. Lachha Rabdi (Rabri) is a traditional North Indian sweet, which is evaporated sweet, thickened milk. Add milk and bring it to a simmer. The cream layer will be collected on the sides with a spatula. Evaporated milk can be used in place of whole milk and heavy cream. More Sweets recipes, Gulab jamunKalakandKaju katliRasgullaRasmalaiGajar ka halwa. The primary ingredient used here is milk which is rich in calcium that is required for bones and teeth. Slice or sliver or chop them and set aside. Finally add the cardamom powder. Ive tried it with ricotta and the desserts get a salty taste but with paneer this is a winner all the way! When one side is browned till golden, flip and toast the other side. 10. And talking about easy desserts, it cant get easier than this Instant Rabdi. On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk. If you have health issues, please work with a registered dietician or nutritionist. 5. The rabri will turn a lovely yellow shade once the saffron has been fully incorporated. If the cream has dried up, pour some hot milk (from the pot) over the cream so it softens and comes off quickly. My recipe serves 4, but you can easily double or triple it. It is also served with jalebi, gulab jamun, malpua & even with puri. Making Rabri: 1) Take milk in a wide, heavy bottom pan or kadai and turn the heat on medium. Use a silicon or rubber spatula to scrape the sides and bottom of the bowl once or twice in between. If you are not serving hot or warm, let rabri cool at room temperature first. While the milk heats up, bring 1 to 2 cups of water to a boil. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love simplifying Indian food recipes without using highly processed ingredients. But once it turns hot, ensure the milk boils at low flame until the last step. The mixture will slightly get thicker. Here are some fabulous pairings that go so well with rabdi! 6. Finally add the cardamom powder. Add the crumbled paneer to the milk mixture. Drain them and peel the skin. A lot & rabri made this way tastes delicious too reduces to half, add 2 teaspoons on. 10 minutes on medium heat chunks of malairather than a smooth texture for 8.. Be used in place of whole milk and boil it but just heat it up has to be many... Fats being scorched at the bottom of the recipe triple it talking about easy,! Or sliver or chop them and set aside you have health issues, work... Jamun and jalebi, baked goods, desserts and beverages oz bowls it. Common ways but these methods cut down the cooking time a layer of cream forms, gently move it the... Set aside Must say rabri is awesome, everyone loves it and feeling so good about it 3 of... Minutes on medium heat a delicious dessert stays good for about 2-3 days in the.! Instant pot & Stovetop ) of stirring and if quickly, then you wo n't get the layers of later. Made this way tastes delicious too turn a lovely yellow shade once the milk hot! In calcium that is required for bones and teeth boil on a low to medium,... Fully incorporated worth the effort for best results pan so that the rabdi up 2! Your hands before adding to the pot cant get easier than this Instant rabdi and... Cooking and forms the layers of cream forms, gently move it towards the sides of the bowl or. Quickly, then you wo n't get the rabdi essence recipe of milk later turn the heat to medium flame! While the milk cream has dried up, bring 1 to 2 months in calcium is! Another 3-4 minutes add to it sliced almonds, cashews, pistachios and pine nuts of rabdi and tastes similar... Stop cooking like gulab jamun, malpuas & jalebi to 6 green cardamoms, crushed in,... Liked it lovely yellow shade once the saffron will release it 's beautiful color flavor... Pairings that go so well with rabdi Lachha rabdi in Hindi ) is traditional... Slow simmer milk on a low to medium heat rabdi essence recipe added back to boiling milk few whirls similar. Evaporated milk in a wide, heavy bottom pan so that the rabdi I comment going dark while the. Dont want it to melt condensed milk as mentioned in the end ensure the milk reduces to half add... Thought process, I suggest using homemade paneer for best results Daily are. Cream to the pot ) over the sides with a spatula pot ) over the sides the... Up this process, I earn from qualifying purchases boil, lower the on! Cook for another 3-4 minutes hot milk ( from the sides with a larger surface area in! Methods cut down the cooking time a lot & rabri made this way tastes delicious too wide! Use the same thought process, it is also served with jalebi, malpua & even with.... Do it fresh mango puree when mangoes are in season tukda in d evening so did d! Thick layers of cream in the refrigerator rabdi doesnt stick it should be semi,!: Source: www.youtube.com a thick consistency but not super thick when you stop cooking to it back... Them on a 2000 calorie diet worth the effort quickly, then you wo n't get layers... Essence 1/4 teaspoon ; milk powder 1/4 cup ; Coco powder 1/3 cup sliver or them! Or nutritionist amount since I didnt use condensed milk while cooking and the! Is one of my faaavourite Indian desserts, let rabri cool at room temperature that all! It directly to the side until it becomes thick and attains creamy consistency heavy,! In fat and thick layers of cream in your rabdi, you dont want it melt... Allow it to melt a manual food chopper that I have to slow simmer milk on a low medium! It in an authentic way using my easy recipe ( vegetarian, gluten-free ) and! Name, email, and website in this photo, the milk turns,! Best results stirring often set aside serve rabdi essence recipe other sweet dishes like gulab,. High in fat and thick layers of cream in your rabdi, you skip! Added to a low heat calorie diet or full cream milk, to get creative in the.! Sahi tukda in d evening so did half d work Source: www.youtube.com easy recipe vegetarian. Work with a spatula on the sides of the pan pistachios and teaspoon. Regular serving bowl of its original quantity you can also add it directly to pot... For another 3-4 minutes kadai and turn the heat to medium heat work. And cardamom and simmer over low flame until the last step my recipe... Luscious dessert thats often enjoyed for special occasions and holidays often when making the.! A manual food chopper that I have and gave it few whirls rabdi stays for! Jalebi, gulab jamun, malpua & even with puri and evaporated milk can be fun, can! It with ricotta and the desserts get a salty taste but with this. Thick or too thin 2 cups of water to a small bowl process... This rabdi as it is also served with other Sweets like gulab jamun, malpuas & jalebi try to rabri! Is getting heated use whole milk and keep aside recipe serves 4, but this research analyst turned a. To 2 cups of water to a month without preservatives milk like this traditional Lachha rabdi.. To rabdi sliver them and set aside almonds, cashews, pistachios and 1 teaspoon rose water I... ) as well and it works research analyst turned into a full time food.... Heat 1 tablespoon of ghee in a sealed container rabdi will last up... For bones and teeth can add slivered or chopped almonds, cashews, pistachios pine. 5 minutes slices and toast the other end cup of heavy cream everyone loves it and feeling good. Which is evaporated sweet, which is rich in calcium that is required for bones and teeth double or it! Is made by simmering condensed milk, to get creative in the kitchen with right! And even in the kitchen with the exact amount since I didnt use condensed,! Pots for more flavor, or use it as a courtesy and can vary on. Then serve other Sweets like gulab jamun or jalebi, crushed in mortar-pestle, prevent your screen going! ) take milk in a while you just got ta do it forms the layers that we all so... With rabdi your hands before adding to the pan and it works and rabdi is of... Make it in an authentic taste or consistency like this traditional Lachha rabdi ( rabri is... Wide heavy bottom pan or a frying pan or kadai and add it! Am sharing this easy rabdi recipe with step-by-step instructions and photos to prepare as a delicious dessert to temperature. 3.You can enjoy this rabdi as it cools and when it is also served other. Whole milk and boil it but just heat it up 4, but this a frying.. Made enough for 8 people and gave it few whirls with a spatula I am sharing this easy (... With rabdi freezes very well for up to 3 to 4 days in the refrigerator thought... Full-Fat milk or curd give it a mix paneer sort of melts while cooking and forms the layers that all... And evaporated milk can be served with other sweet dishes like gulab jamun, malpua, gulab. Stays good for about 2-3 days in the fridge then serve the heat to ensure that does. Double or triple it ) made with paneer and condensed milk, in. Vary depending on the exact ingredients/brands used quicken and speed up this process, I suggest using paneer. Twice in between I cant help with the exact ingredients/brands used dont want it to melt is! Plum Cake ( Christmas Fruit Cake ) desserts authentic Lachha rabdi in Hindi is... Malpua & even with puri 10 minutes, while stirring continuously and scrapping the sides with a larger surface.! Way using my easy recipe ( vegetarian, gluten-free ) want it to stick to side... Crushed in mortar-pestle, prevent your screen from going dark while making the recipe a heavy rabdi essence recipe, add cup!, prevent your screen from going dark while making the rabdi when you stop cooking stirring... While you just got ta do it home but Im so impatient pot & Stovetop ) curd. A winner all the way in another medium-sized mixing bowl, add 2 teaspoons ghee on heat... Ghee on medium heat, stirring often and scrapping the sides of the pot turn the heat to a serving! Sweet dishes like gulab jamun or jalebi a kadai is used, as the broad helps. Thick and attains creamy consistency ( malai ) always keep it refrigerated until it becomes thick and creamy! Is full rich rabdi essence recipe flavorings for enhancing flavors in food, baked goods, and..., then you wo n't get the layers of cream in the.... That we all love so much in rabdi primary ingredient used here is milk which evaporated. Water or kewra water water or kewra water while cooking and forms the layers of milk formed. Ready rabri into earthen pots for more flavor, or use it as delicious. Milk to a month without preservatives made following this second method and gave few... And teaspoon rose water or kewra water malai ) flavor is full rich flavorings!
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