Rabdi Recipe

• Step 1: Take a heavy bottom pan and add milk, Nestlé MILKMAID, and the grated and mashed paneer. Mix well.
• Step 2: Bring to boil and cook till it reduces to about half, on medium heat stirring continuously and should be of pouring consistency.
• Step 3: Remove from heat and served chilled.

Tips to Make Rabdi

• Always use whole or full-fat milk to make rabdi, as it gives a creamy and rich consistency.
• Try using pans or kadhai with a larger surface area to hasten evaporation. Also, ensure your pan has a heavy bottom, as the milk will quickly stick to the bottom and may burn.
• Once the rabdi begins to thicken, check the sweetness. Add sugar if necessary and simmer for a while.
• You are welcome to flavour your homemade rabdi recipe with nuts and flavourings. You can add chopped almonds, pistachios, cashews, or pine nuts. Additionally, you can combine flavours or use only one flavouring ingredient, such as cardamom powder, saffron, grated nutmeg, rose water, or vanilla essence.

FAQs on Rabdi

1. How long does homemade rabri stay fresh?

You cannot leave rabri at room temperature for long. It stays good for three to four days if kept in the refrigerator in an airtight container.

2. Can rabdi be served with other Indian dishes?

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

3. What do you use to garnish rabri?

Rabri is typically garnished with sliced almonds and pistachios. You can also use saffron, pine nuts or cashews as a garnish.

4. Can we use low-fat milk to make rabdi?

Avoid using skim milk or low-fat milk to make this sweet. You can use homogenised milk, but the malai will have thinner layers than thicker ones, and the rabdi will be less creamy.

5. Can a rabri recipe be cooked any faster?

Making rabri often takes time to prepare. However, you can prepare it at home quickly using Nestlé MILKMAID since it works as a thickening agent and cuts down on the overall cooking time of rabri.