Instant Rabri

Rabri or Rabdi is a milk-based dessert popular in the Indian sub-continent, it is made out of condensed milk and sugar or sometime jaggery, Rabri is sweet and made by stirring continuously on low flame, during the whole process milk changes its color from white to off-white and gradually thickens. 

Rabri is also enjoyed with Imarti,  Shahi Tukda and Gulab Jamun and it is also used as a key ingredient in several other desserts such as Ras malai, Chhena and Kheer, etc.

My Kitchen.. My Recipe.. My Way.

• Preparation Time Nil
• Cooking Time  15 - 20 mins
• Serves 3 - 4
• Course  Dessert

Ingredients

• Full Cream Milk 1 lit
• Khoya  1/2 cup
• Paneer (opt)  2 tbs crumbled
• Powdered Sugar  1/4 cup
• Elaichi Powder  1/2 tsp
• Mixed Pistachios and Almonds
• Kesar (opt) soaked in 1 - 2 tbs of milk

Directions

• Boil the milk in a deep non-stick pan on a high flame.
• Now bring the flame to medium and let it cook till it thickens.
• Add crumbled khoya and paneer and keep stirring till it thickens more.
• Add Sugar, saffron soaked in milk, cardamom powder, and mix well.
• Bring it to the desired consistency and turn off the flame. 
• Let it cool down, add chopped almonds and pistachios. Your Rabdi is ready !! 

Instant Kitchenette Tip

• You can also use condensed milk to make the rabri just replace it with sugar.
• Once rabri cools down, simply blend 1/3 cup of rabri in a blender this will make your rabri extra creamy and more authentic.
• You can add 1/2 tsp of rose water if desired.
• Always use a heavy bottom pan to avoid the mixture sticking to the bottom.
• Use a wide surface pan to expedite the process of making rabri.
• Chill rabri for at least 4 - 5 hrs, after chilling if rabri becomes too thick you can adjust the consistency by adding milk.
• It can stay well in the refrigerator for a minimum of three days.