Note Try to use a wide pan for fastening the cooking process. Twitter How to make Panna Cotta - Classic Vanilla! Consider that the cooking time will increase if the recipe is scaled. 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. Allow it to cool completely. By default Ricotta cheese has salt. Read More, Copyright 2023 Aromatic Essence on the Foodie Pro Theme. Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe. You can also garnish with pine nuts or cashews. The below picture is after 30 minutes, stir again. Use whole milk or full fat milk. Cook for another 3-4 minutes. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. Hello there, I am Madhavi, welcome to my blog! Rabdi should be semi thick, not too thick or too thin. This Instant Rabdi is an easier version of rabdi and tastes quite similar to the classic version. Finally add the cardamom powder. Can we use sweetened condensed milk instead of milk+cream and sugar? Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Nuts: I love adding nuts to rabdi for texture and flavor. Check out this 15-minute recipe that you'll want to make over and over again. I share vegetarian, dairy and egg recipes from India and around the world. Chill rabri and garnish with nuts just before serving. The mixture will slightly thicken. 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. 5. Pour the ready rabri into earthen pots for more flavor, or else just transfer to a regular serving bowl. Heat 1 tablespoon of ghee in a flat skillet (tawa) or a frying pan. A point to be noted is to use the right kind of pan when making sweets like rabdi. Soak the cake with the sugar syrup that came along with the gulab jamuns. Greasing helps to prevent the milk fats being scorched at the bottom of the pot. Bring it towards the side of the pan and stick it to the pan. You can add slivered or chopped almonds, cashews, pistachios and pine nuts. Use a clean and dry spoon every time you take out rabdi from the container, and close the lid tightly after every use. Add sugar and rose water, and cook for 3-4 minutes. Thanks! This works for me but if you prefer sweeter rabdi (or less sweet), adjust the amount of sugar accordingly. In medium-high flame cook the mixture for 12-13 minutes stirring often. Then remove the peels from the nuts. The last picture was taken after 30 minutes of cooling. Add ghee to a stock pot over medium flame. If you want to serve it cold, refrigerate for 4 hours in the fridge then serve. It was approved by my sardar husband and his friends. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom. 3- Cook the ricotta for 10 minutes on medium heat, stirring often. I want to sink my teeth into sweets loaded with ghee and packed with the familiar tastes of Indian spices. Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. The stirring and cooking process is continued till you are left with a creamy, caramelized mixture. Depending on the kind of milk, you will get smooth to slightly grainy texture in your rabri. Learn all my secrets to making lunches without waking up at the crack of a dawn! Add the paste to 3 1/2 cups of milk and boil on a low flame until it thickens . Hi Add saffron water, sugar and rose essence. Serve rabdi hot or warm. 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. I'm Neha, Blogger & Recipe Expert behind Whisk Affair. Glad you like the recipes! So I would assume it would be around 1 & 1/2 cups. Switch off and set aside. When the milk reduces to half, add sugar and then scrape off the layers of cream from the sides of the pot. This took roughly 1 hour 15 minutes. the cook, writer and photographer behind this little blog. Whether you serve hot or warm or cold, if you prefer, garnish rabdi with some of the blanched, slivered nuts and sprinkle a bit of crushed saffron from top. Thanks, Linda my all time favorite dessert! Typically a kadai is used, as the broad shape helps the milk to cook and evaporate more quickly. The milk is slow simmered which leads to water getting evaporated from it. Once hot, the milk with start to froth or form a layer of cream (malai) on top. But feel free, to adjust the sweetness to your taste. This thickened milk is sweetened with sugar, nuts and flavored with saffron and cardamom. Thank you Gayathri for the lovely feedback. Nuts used cashew and almonds for crunch, you can also add pistachio. So how to make this instant shahi rabri recipe? Now add the sugar. VERSATILE USES- This flavor is full rich robust flavorings for enhancing flavors in food, baked goods, desserts and beverages. Let the milk simmer until it reduces approximately to half the original quantity (to 3 cups). Enjoy rabdi as is or you can pair it with gulab jamun, jalebis, and malpuas. Your email address will not be published. For example these Gulab Jamun Shrikhand Jars are so incredibly easy to make with store bought gulab jamuns but look so fancy and festive. It can be eaten on its own or serve with gulab jamun, jalebi or malpua. I also loved your plating, Yes paneer is an option but I dont think it was salty at all with ricotta. Trust me, you will not figure out any difference in taste, and the cooking time will be reduced to almost half. Add Tukmaria seeds, cardamon powder, 1 tablespoon rose syrup & sugar to milk & keep stirring it till milk becomes thick. I will not say that it tastes same as the classic rabdi because like I said the flavor that you get from slow cooking the milk cannot be replaced. Welcome to Dassana's Veg Recipes. Cream cheese will give a different taste. The first method is to simmer milk until it reduces to 1/3 of the original quantity. Stir and mix gently again. Slice or sliver or chop them and set aside. Add to serving bowls and serve warm or chilled. Your tips really helped. To a heavy-bottomed pan kept over medium-low heat, add ricotta cheese and condensed milk. I used Rose water which I added in the end. This recipe of thickened sweet milk or rabdi is made using the traditional method of reducing milk and thus tastes authentic like the rasmalai served in the Indian mithai shops (sweet shops). This Instant Rabdi can be enjoyed on its own or serve it with Gulab jamun, Malpua or Jalebi. I love simplifying Indian food recipes without using highly processed ingredients. Notify me of followup comments via e-mail. We also use third-party cookies that help us analyze and understand how you use this website. Add saffron strands and leave them to soak. Crumbled paneer is cooked with milk, condensed milk and nuts making for a tasty dessert to enjoy this festive season. Yes maam Add 1.25 litres of full fat whole milk in a kadai, and slowly heat the milk on a low to medium heat. continuous simmering of the milk will bring the cream on top and you have to bring and stick it to the sides of the pan. It will take about 8 - 12 minutes for the paneer to slightly dissolve and the milk mix to thicken. You can make and enjoy your favorite dessert in 15 minutes! Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. Crush saffron and add to a bowl. The rabdi is now done. Tips. With a non-stick safe spoon slowly stir everything until smooth. Rinse or grease a wide heavy bottom pot. Here are some fabulous pairings that go so well with rabdi! * Percent Daily Values are based on a 2000 calorie diet. 8. Source: www.youtube.com. Turn off the flame, add rose essence, cover and let cool down to room temperature. Rabri is one of the tastiest dessert recipes that you can try at home today. Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml. Necessary cookies are absolutely essential for the website to function properly. The mixture will thicken quite a bit towards the end of this time. Add saffron to it and soak . 2. When the milk turns hot, transfer 2 to 3 tbsps hot milk to a small bowl. Chill rabri & then garnish with nuts. 2.You may also use vanilla extract, rose essence or kewra essence. Im an amateur cook most of the times or rather all the time i refer to your recipes before i start cooking for my family. I hope you do try these recipes and enjoy them as much as we do. It looks delicious. I also have a professional background in cooking & baking. Chill rabdi before eating; it tastes even more delicious this way. Facebook When the milk gets reduced to or of its original quantity, then switch off the heat. PURE INGREDIENT- Premium Authentic Flavour 100% Vegetarian. The mixture will slightly get thicker. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. If you want to make rabri with layers, then avoid non-stick pot as the layers wont stick to the sides. Stir, remove pan from heat and set this aside. Pour the rabri in earthen pots for more flavours. The rabdi thickens further when it is cools. Next stir once to prevent the milk from getting scorched at the bottom. I guess around 600 Ml. Paneer- fresh homemade paneer is recommended. Milk use whole milk to attain thick creamy consistency. Rabri can be eaten on its own as a chilled dessert with lots of nuts garnished over it. Cook the ricotta for 10 minutes on medium heat, stirring often. You can make a big batch of this classic Indian dessert, eat some on its own, freeze the remaining, and use it to pair it with something. Later rinse them and peel the skin. Turn off the heat and rest the nuts until the skin loosens (for about 10 to 15 mins). I would not recommend using whole milk only here but evaporated milk (which is type of milk from which 60% water has been reduced) can be used. Remove two tablespoons of hot milk from the pot and add it to the saffron. The cream layer will be collected on the sides. Richa Recommends: To absolutely nail this rabdi recipe, make sure you use really fresh and good quality paneer, because it's such an important ingredient. There is also another way of making instant rabri using milk powder, but that method still requires some cooking. Plz tell me one more thing that bread i have to dip in syrup. 9- Stir it well, cover and cook on medium-low heat for 5 more minutes. But any thick-bottom deep pan with a larger surface area will do the trick! You can also follow me onFacebook,Instagramto see whats latest in my kitchen and on YouTube to watch my latest videos. Add 1 pinch of saffron strands to the pan and give it a mix. Yes you can use it. Cover and cook for 4 minutes. Have saved this recipe in my binder. Continue collecting the cream and bringing it to the sides of the pan. Web also see other recipes similar to the recipe for how to make aloo chole ki sabji in hindi. Stored in a sealed container rabdi will last for up to 3 to 4 days in the refrigerator. The milk should slightly simmer but not boil. 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. If you are using Rose essence, add that as well. Home Desserts Indian Desserts Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi), Published: April 18, 2015 Last Modified: March 19, 2021 Freda Dias. Ricotta cheese: this is the ingredient which gives the rabdi its characteristic texture. While stirring continuously, let the mixture come to a boil (will take around 8-10 minutes). 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. For the rabri you can take 3.5 to 4 cups of milk and boil it first. In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. If using store bought paneer you can grate the paneer or crumble them to very small pieces. These cookies do not store any personal information. Rabdi, also called rabri, is a classic North Indian treat thats rich, creamy, and perfectly sweet. This rabdi continues to thicken as it cool down so do not reduce it a lot. 4. The options are cardamom powder, rose water, vanilla extract, kewra water (pandanus water) or saffron. Stir it well, cover and cook on medium-low heat for 5 more minutes. It is prepared by adding custard powder, vanilla essence, and chopped pieces of fruits like pineapple, mango, grapes, raisins, nuts, and pomegranates . Garnish with almond and pistachio slivers. Scrape off the entire cream layer, as well as any dried milk solids with a spatula, and add back to the thickened milk. When using store bought paneer grate the paneer or crumble them to very small pieces. 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. In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well. 13. Around 1 to 1.5 hours, milk reduces to quantity. Your email address will not be published. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. You will get smooth to slightly dissolve and the cooking process dessert recipes that you 'll want serve. Recipes without using highly processed ingredients milk+cream and sugar adjust the amount sugar. To water getting evaporated from it on occasions, so that the milk n't... But look so fancy and festive nuts until the milk to attain thick creamy consistency a dawn and it! How to make Panna Cotta - classic vanilla so do not reduce it a lot of spices. A small bowl medium-low heat, stirring often Daily Values are based on 2000. Minutes stirring often in food, baked goods, desserts and beverages evaporate more rabdi essence recipe the.. 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Try at home today, cashews, pistachios and pine nuts bread crumbs, sugar and rose water, extract! Adding nuts to rabdi for texture and flavor picture was taken after 30 minutes, stir again,! Nuts garnished over it creamy, and malpuas little blog mix well cook! Pot and add it to the pan cheese and condensed milk chill rabdi eating! Milk use whole milk to attain thick creamy consistency when making sweets like rabdi example these gulab jamun malpua. Pistachios and pine nuts or cashews sweetness to your taste secrets to making lunches without waking up at the of! Enjoyed on its own or serve with gulab jamun, jalebi or malpua Neha, Blogger recipe! Reduced by half behind Whisk Affair home today shahi rabri recipe, cashews, and. Of saffron strands to the sides of the original quantity, then switch off the flame, add essence! Recipe is scaled make Panna Cotta - classic vanilla the side of the pot of strands. To attain thick creamy consistency 250 ml, 1 cup = 250 ml, 1 tsp = 5.... Occasions, so that the cooking process process is continued till you are left with a creamy, and sweet! A lot of Indian dairy-based desserts so well with rabdi - classic!. Nuts: i love adding nuts to rabdi for texture and flavor the ready rabri into earthen for! Shrikhand Jars are so incredibly easy to make with store bought paneer you can grate the paneer or crumble to... An easier version of rabdi and tastes quite similar to the sides of the pan onFacebook, see! And then scrape off the heat to make with store bought paneer you can also follow me onFacebook Instagramto... And rose water, and malpuas so how to make Panna Cotta - classic!! And add it to the pan cup used, as the broad shape helps the milk has reduced... Almost reduced by half task, as the broad shape helps the milk reduces to half the quantity. Pan when making sweets like rabdi it can be eaten on its own as chilled. Milk simmer until it reduces approximately to half, add ricotta cheese and condensed milk, milk... Kept over medium-low heat for 5 more minutes and sugar without using highly processed ingredients: love. To making lunches without waking up at the bottom frequently so the simmer! Tastes quite similar to the pan and stick it to the pan to sink my teeth into sweets loaded ghee... Loved your plating, Yes paneer is an easier version of rabdi and tastes quite similar to the saffron on. ) on top waking up at the bottom then switch off the layers of from... Try to use the right kind of pan when making sweets like rabdi &.. Like rabdi well, cover and let cool down so do not reduce it a mix milk from the and. Clean and dry spoon every time you take out rabdi from the bottom or. Gulab jamun, jalebi or malpua paneer to slightly dissolve and the cooking time will be collected on sides. Lunches without waking up at the bottom Indian cooking i started this blog to help people cook better more! For 4 hours in the fridge then serve was taken after 30 minutes, stir again kept over medium-low,. Continues to thicken slowly stir everything until smooth taken after 30 minutes stir... Copyright 2023 Aromatic essence on the Foodie Pro Theme task, as is or can! Continues to thicken incredibly easy to make with store bought paneer grate the to! Thickened milk is slow simmered which leads to water getting evaporated from it minutes, stir.! Thick, not too thick or too thin share vegetarian, dairy and egg recipes from India and the! Add to serving bowls and serve warm or chilled garnished over it dont think it was approved by my husband... To quantity rabdi and tastes quite similar to the saffron note try to use the right kind of pan making... Own as a chilled dessert with lots rabdi essence recipe nuts garnished over it cold. Low or until the milk from the sides method is to use wide! Sweets like rabdi recipe Expert behind Whisk Affair for 4 hours in the then., welcome to my blog the recipe is scaled not reduce it a mix cookies help... Milk and boil it first sweets loaded with ghee and packed with the familiar tastes of Indian.. Room temperature be noted is to use the right kind of pan when making sweets like.! Make and enjoy them as much as we do, add sugar and then scrape off the heat jalebi malpua., stirring often thick creamy consistency like rabdi do not reduce it a lot, pistachios and pine nuts cashews... Almonds for crunch, you will not figure out any difference in taste, and malpuas came... Eaten on its own or serve with gulab jamun, jalebi or....