Rabdi Recipe

Remember the warm glow of festivals and the comfort of homemade desserts? Rabdi or Rabri, a timeless Indian treat, brings back those memories in every luscious bite. Traditionally enjoyed during Navratri, Holi, Ramadan, and Diwali, this creamy pudding, made with milk, paneer, and Nestlé MILKMAID, promises pure delight every time. And now, with our easy Rabdi recipe, recreating that magic is easier than ever!

About Our Recipe

In our Rabdi recipe, we've captured the essence of this timeless dessert in a simpler way. Say goodbye to lengthy simmering and scraping – the secret lies in Nestlé MILKMAID, adding a touch of rich, caramelised goodness that delivers authentic flavour and creamy texture in no time.

Picture the rich ingredients simmering together, creating a luscious, pudding-like treat. As the mixture reduces, a delightful creamy aroma fills the air, leaving you craving more. With Nestlé MILKMAID adding creaminess and perfect sweetness to our Rabri recipe, a generous sprinkle of spices and chopped nuts provides a decadent textural surprise.

Our Rabri recipe requires no complex techniques. Simply simmer, stir, and watch the magic unfold. In just minutes, you'll have a pot filled with pure bliss, ready to be chilled and savoured. Serve it plain, drizzled with honey, or alongside your favourite Indian sweets like Jalebi or Gulab Jamun.

Rabdi is an ideal addition to special occasions or a delightful everyday indulgence. So, why not create your creamy haven of happiness right in your kitchen? Give our Rabdi recipe a try and start cooking now!

Additionally, you can indulge in other chilled dessert recipes perfect for summer, effortlessly made with MILKMAID. Treat yourself and your loved ones to Thandai, and Rasmalai. The luscious flavours of these desserts are sure to delight your taste buds.

  • Servings - 8
  • Preparation - 5 Min
  • Cooking - 15 Min

Ingredients for Rabdi

  • 1/2 tin Nestlé MILKMAID
  • 1 ltr Nestlé a+ Toned Milk
  • 100 gm Grated & Mashed Paneer

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 to Make Rabdi

  • Always use whole or full-fat milk in our Rabdi recipe, as it gives a creamy and rich consistency.
  • Try using a pan or kadhai with a larger surface area to hasten evaporation. Also, ensure your pan has a heavy bottom, otherwise the milk may quickly stick to the bottom and burn.
  • Once the Rabdi begins to thicken, check the sweetness. Add sugar if necessary and simmer for a while.
  • While making our Rabdi recipe, feel free to customize 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.

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