Rabdi Recipe

How to make Rabdi

• 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

• For our Rabdi recipe, use whole or full-fat milk for a creamy, rich consistency.
• Choose a pan or kadhai with a larger surface area to speed up evaporation. Ensure it has a heavy bottom to prevent the milk from sticking and burning.
• Keep stirring the milk frequently to prevent it from forming a skin on top.
• Use a low heat setting to avoid scorching the milk.
• Strain the Rabdi through a fine mesh sieve before serving for a smoother texture.
• Let the Rabdi cool slightly before serving to allow the flavours to blend.
• Once the Rabdi starts to thicken, check the sweetness. Add condensed milk if necessary and simmer for a while.
• While making our Rabdi recipe, feel free to customise it with nuts like almonds, pistachios, cashews, or pine nuts, and add flavourings such as cardamom powder, saffron, nutmeg, rose water, or vanilla essence.

FAQs on Rabdi

1. For how long does homemade Rabri 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.

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 Rabdi recipe because it's a personal choice. Normally, Rabri is garnished with sliced almonds and pistachios, but you can also use saffron, pine nuts, or cashews if you prefer.

4. Can I use low-fat milk to make Rabdi?

Don't use skim or low-fat milk for this dessert. Though you can choose homogenized milk, remember it will make thinner malai layers and less creamy Rabdi.

5. 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 our Rabri recipe and Nestlé MILKMAID. The thick condensed milk reduces the overall cooking time of Rabri while maintaining its creamy flavour.