Rabri is one Indian sweet which just enhances the experience of eating so many other sweets – be it gulab jamun, jalebi or gajar ka halwa. Don’t you all agree?? Homemade Rabdi is rich and creamy with layers and layers of malai – a true labour of love. But here’s the deal – it usually requires a lot of attention and cooking time.
So here’s a short and sweet way to make delicious Instant Rabdi during this festival time. Traditionally, rabdi is made by boiling full fat milk to about 1/3rd to 1/4th the quantity, which definitely takes a while. Using full fat milk gives the rabdi it’s granular textures too.
This recipe of mine cuts the time to make rabdi considerably. Paneer gives it the granular texture, mawa gives it the thickness and condensed milk and the full fat milk gives it the sweetness and creaminess. So it’s thick, creamy, granular and has all the same flavours but so much faster and easier!
Instant RabdiCourse: Sides, DessertCuisine: IndianDifficulty: Easy
This is definitely a shortcut to making rabdi but I promise it tastes similar, most people will never be able to tell the difference! Good deal, right?
Full Cream Milk – 1 cup
Paneer – 3/4 cup, finely grated
Mawa – 1/2 cup, crumbled
Condensed Milk – 1/4 cup
Cardamom Powder – 1/8 tsp
- Bring milk to a boil for 5-7 min.
- Add the grated paneer, mawa and condensed milk and keep breaking down lumps formed.
- Keep cooking till the mixture comes to a boil and starts thickening.
- Once it reaches the desired thickness, add the cardamom powder and turn off the heat.