Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. Traditionally, rabri is made by the continuous simmering and reducing of milk in a wide thick bottomed pan, whilst collecting the layers of cream, known as lachha malai which form at the sides of the pan. Hence, it is also known as lachhedar rabri. Now, this process can take at least 2 hours, depending on the quantity of milk, which is quite laborious.
In today’s fast-paced life, who doesn’t like instant stuff? I generally love to make things from scratch, whether it is a pizza base, dinner rolls, marinara sauce or even a pie crust. Today I made an exception!! This Indian sweet rabri recipe is so simple to make that even a kid can put together.
So how to make this instant shahi rabri recipe?
Simply mix ricotta cheese and sweetened condensed milk in a bowl, add saffron infused milk, cardamom powder, and nuts. Mix and refrigerate, that’s it! Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. This rabdi is just as delicious as the one made traditionally. There is also another way of making instant rabri using milk powder, but that method still requires some cooking. I made this instant rabri for a party once, and my guests totally loved it! Do try out this recipe, I’m sure you will enjoy it too 🙂
YOU MAY ALSO ENJOY THESE INDIAN SWEETS
Instant shahi rabri Kalakand Instant Mango Shrikhand Kesar peda Chocolate peda Badam pista barfi Gulab jamun Rasmalai Rava laddu Mango burfi No-cook kaju katli
Step by step instructions to Rabri
1.Mix the saffron strands in warm milk and keep aside. 2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
3.Refrigerate until its ready to be served.
NOTES 1.On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk. 2.You may also use vanilla extract, rose essence or kewra essence. 3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun’s, shahi tukda etc.
HOW TO MAKE RABRI (NO-COOK)?
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Regards, Freda Adapted from Poonam’s Kitchen
