alcoeats Easy Instant Rabdi

Labor Day

Easy Instant Rabdi

This makes a great dessert of Indian sweets. Here's the short and sweet way to make delicious Instant Rabdi.

This makes a great dessert of Indian sweets. Here's the short and sweet way to make delicious Instant Rabdi.

Make this easy Rabdi recipe at home for the festive season with only a few ingredients that will easily be available in your kitchen and make it in less than 30 minutes! This makes a great dessert of Indian sweets.

    Let's Make Easy Instant Rabdi.

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Note: All ingredients in blue is available at alcoeats.com

    Ingredients

    Ingredients Quantity
    Green Cardamom 2-3 Pod
    Saffron 5-6
    Ghee 1 tbsp
    Milk 500 ml
    Homemade Paneer 1 1/2 cup
    Condensed milk 1/2 cup
    Sugar (optional) 2 - 4 tbsp.
    Rose essence (optional) 1/8 tsp
    alcoeats Easy Instant Rabdi

    METHOD:

    1. Add ghee to a stockpot over medium flame. Add crushed ALCO Cardamom Pod once the ghee is slightly heated. Turn the heat to a low and lightly fry the cardamom for 30 seconds.
    2. Add milk and bring it to a simmer. Crush saffron and add to a bowl. Remove two tablespoons of hot milk from the pot and add it to the saffron. Set aside and allow the saffron to release fragrance and color.
    3. Add the saffron milk mix to the milk pot. Continue to cook the milk for about 15 – 20 minutes on low or until the milk has almost reduced by half. Gently stir to incorporate the cream (malai) that forms on the top back into the milk.
    4. Repeat this as and when the cream forms. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom
      Once the milk has been reduced by almost half, add grated paneer and condensed milk. Stir to combine and use a spatula to press the paneer against the walls of the pot to help it break down and melt.
    5. Cook this mix on low heat until the desired thickness has reached. It will take about 8 – 12 minutes for the paneer to slightly dissolve and the milk mix to thicken.
    6. At this stage, taste and adjust sweetness. I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit it according to your taste.
      Turn off the flame, add rose essence, cover and let cool down to room temperature.
    7. Transfer to the refrigerator and chill for 2 – 3 hours or until cold. Serve chilled over some piping hot Jalebis, Malpua, or even Gajjar ka Halwa!

    FOR MORE RECIPES: 
    https://alcoeats.com/blogs/recipes