Rabdi Recipe (Rabri)

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Savour the nostalgia of festive celebrations with Rabdi or Rabri, a beloved Indian dessert perfect for occasions like Navratri, Holi, Ramadan, and Diwali. This creamy indulgence, made with milk, paneer, and the richness of Nestlé MILKMAID, offers a comforting experience that stirs up memories of warmth, joy, and togetherness in every luscious bite.

About Our Recipe

This easy rabdi recipe simplifies the traditional way of preparing this rich Indian dessert, making it easier than ever to enjoy the authentic flavours of rabdi sweet at home. No more spending hours stirring milk on the stove, this version uses simple ingredients and the creamy richness of Nestlé MILKMAID to bring you that slow-cooked taste in a fraction of the time.

Imagine luscious layers of thickened milk, sweetened with caramelised Nestlé MILKMAID, blended with soft mashed paneer. The result? A beautifully creamy texture and rich flavour that’s perfectly balanced with hints of cardamom, strands of saffron, and the crunch of chopped nuts. This rabri recipe is a true celebration of texture and tradition.

Whether you serve it warm or chilled, this rabdi is sure to stir up memories of joyful festivities and cosy family gatherings. It’s a dessert that brings the festive spirit to life, be it Navratri, Holi, Ramadan, or Diwali.

So go ahead and bring Nestlé MILKMAID into your kitchen, letting it transform your rabdi recipe into something truly special.

In addition to rabdi, you can try and indulge in other refreshing dessert recipes made with MILKMAID. Treat yourself and your loved ones to Thandai and Rasmalai as the delightful flavours of these desserts are sure to satisfy your taste buds.

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Ingredients

1/2 tinNestlé MILKMAID

1 ltrNestlé a+ Toned Milk

100 gmGrated & Mashed Paneer

How to make Rabdi

Step 1: Take a heavy-bottomed pan and add milk, Nestlé MILKMAID, and the grated and mashed paneer. Mix well.
Step 2: Bring it to a boil and cook till it reduces to about half. On medium heat, keep stirring continuously till it is of pouring consistency.
Step 3: Once done, remove from heat and serve chilled.

Tips to Make Rabdi Recipe

Make sure the paneer is grated and mashed finely for a smoother texture. This helps it blend effortlessly into the milk, giving your rabri recipe a rich, velvety consistency.
Even though this easy rabdi recipe saves time, continuous stirring is key to prevent the milk from sticking to the bottom and developing a burnt taste.
Add a pinch of saffron strands soaked in warm milk and a touch of ground cardamom for that signature aroma and depth of flavour. These classic touches elevate your rabdi sweet to festive perfection.
Rabdi thickens further as it cools. Let it rest and chill in the refrigerator for a few hours. Serve it cold with a garnish of chopped almonds and pistachios for an authentic touch.

FAQs for Rabdi Recipe Recipe

1. Can I use low-fat milk in my rabdi recipe?

Avoid using skim or low-fat milk for this dessert. While homogenised milk is an option, keep in mind that it will make thinner malai layers and a less creamy rabdi.

2. Can rabdi be served with other Indian sweet dishes?

Although rabdi is typically served as a chilled standalone dessert, it tastes great when combined with other Indian sweets. You can pair this creamy dessert with gulab jamun, jalebi, and malpua.

3. What can be used to garnish rabri?

We left out the garnishing step in our rabri recipe because it's a personal choice. Traditionally, rabri is topped with sliced almonds and pistachios, but you can also use saffron, pine nuts, or cashews if you wish.

4. Is there any faster way of making rabri?

While making rabri typically requires a significant amount of time, you can expedite the process at home by using this rabri recipe and Nestlé MILKMAID. The thick condensed milk reduces the overall cooking time of rabdi while maintaining its creamy flavour.

5. For how long does homemade rabdi stay fresh?

Regardless of the rabdi recipe you follow, you cannot leave the sweet dish at room temperature for long. It remains good for three to four days when stored in the refrigerator in an airtight container.