Experience the joy of savoring a traditional Indian dessert without the wait. Our Instant Rabdi recipe is here to transform your dessert game, offering the rich and luscious flavors of Rabdi with a convenient twist.
Traditional Rabdi v/s Instant Rabdi
The primary difference between Traditional Rabdi and Instant Rabdi lies in the method of preparation and the time required.
Traditional Rabdi follows a patient, an hours-long process where milk simmers to thicken naturally, resulting in deep flavor. Instant Rabri takes a faster route, using paneer, bread crumbs, ricotta cheese, or milk powder for a similar taste in less time.
Traditional Rabdi carries a unique depth, having undergone slow reduction, imparting an authentic taste rooted in tradition. This method, however, demands commitment and effort.
On the other hand, Instant Rabdi caters to modern lifestyles, providing a convenient way to enjoy a comparable dessert.
The choice boils down to occasion and preference Traditional Rabdi offers the sentimental joy of an age-old practice, while Instant Rabdi satisfies our need for a swift yet satisfying indulgence.
In my opinion, Instant Rabdi is the right choice during festivities when you have multiple other things to look after. Plus since it can be made ahead of time makes a great choice for those busy days.
And opt for a traditional rabdi when you have enough time to spare because it is truly a labor of love.
Different Methods of Making Instant Rabdi
There are several methods of making instant rabdi, each offering a convenient and quick way to enjoy this delicious dessert. Here are a few methods:
- Instant Rabdi with Paneer: Made using crumbled paneer, this rabdi is creamy and rich with a slight graininess. The crumbled paneer adds a delightful texture to the rabdi, giving it a traditional feel.
- Milk Powder: This method yields a smooth and velvety consistency resulting in a thick texture akin to classic rabdi.
- Instant Rabdi with Ricotta Cheese: Creamy and slightly grainy, this ricotta cheese rabdi introduces a delicate graininess that blends well with the milk and flavors.
- Rabdi with Bread: Soft and mildly grainy the rabdi made using the soaked and mashed bread contributes to a smooth yet textured consistency, reminiscent of traditional rabdi.
Irrespective of your chosen recipe, incorporating sweetened condensed milk is essential to achieve that thick, creamy texture.
For a quicker approach, consider making microwave rabdi to cut down the preparation time for this traditional dessert.
Your decision depends on your desired texture and available time. Whether you prefer the creaminess of paneer, the smoothness of milk powder or cream, or the softness of the bread, each method presents a delightful variation of the timeless rabdi.
Instant Rabdi with Paneer
Among the methods mentioned, the Instant Rabdi with Paneer is likely to closely resemble the traditional way of making rabdi.
Traditional rabdi is prepared by simmering milk for an extended period until it reduces and thickens naturally.
In this method, using paneer provides a similar rich and creamy texture that's characteristic of traditional rabdi.
While the other methods offer quick alternatives, the paneer-based method captures the essence of traditional rabdi-making by using milk and a dairy element (paneer) that thickens and develops a luscious consistency over the cooking process.
Its natural fat content contributes to the luxurious mouthfeel, making it a popular choice.
Find out why cottage cheese could also be a good substitute in place of paneer from our cottage cheese vs paneer post.
To enhance the recipe, I introduced a tablespoon of milk powder towards the conclusion.
This addition brought all the elements together and bestowed the instant rabdi with a classic custardy mouthfeel, elevating its overall texture and taste.
Ingredients Needed:
Ingredients Notes
- Milk: Use full fat whole milk for this instant recipe.
- Paneer: Try to use fresh paneer available from a dairy shop rather than opting for packaged paneer. Fresh paneer is moist as compared to the packaged ones which lends a superior taste to the recipe. Which means you can also use fresh homemade paneer.
- Condensed Milk: Sweetened Condensed Milk is the answer to replicate a quick and easy version of Indian Mithai. Feel free to check our 17+ Indian Sweets with Condensed Milk post to see how you can make use of the leftover condensed milk from the tin.
- Cardamom Powder - Acts as a flavoring agent.
- Milk Powder: This was a last-minute addition to the recipe and hence you can spot it in the picture above. Just a teeny weeny amount of milk powder is needed to make a cohesive mixture.
Step by Step Recipe
- Place a heavy-bottom pan over medium flame and bring the milk to a boil.
- Once it starts to simmer, extract 2 tablespoons of milk and combine it with saffron strands in a small bowl. Allow the flavors to infuse.
- Lower the flame to medium and continue boiling the milk for 5 minutes.
- Stir the milk occasionally to prevent it from sticking to the pan. Also, remember to scrape the sides of the pan.
- After 5 minutes, introduce the crumbled paneer, and condensed milk (images 1 and 2). Cook for an additional 8 to 10 minutes until the raw paneer flavor dissipates.
- Gradually add the milk powder. Observe the mixture coming together and thickening. Keep stirring as this happens rather quickly once the milk powder is added.
- Once the mixture begins to thicken add the saffron milk and nuts (images 4 and 5).
- Turn off the heat when you achieve the desired consistency, keeping in mind that rabdi thickens further upon cooling.
- Add the cardamom powder and mix it into the rabdi.
- Serve the rabdi hot or cold, garnishing with more nuts and rose petals on top.
Storage Instructions
To store this instant rabdi, follow these steps:
- Cooling: Allow the rabdi to cool down to room temperature before storing.
- Container: Transfer the rabdi into an airtight container. Preferably Glass containers with tight-fitting lids work well.
- Refrigeration: Place the airtight container in the refrigerator. Rabdi can be stored for up to 2-3 days.
- Avoid Freezing: Rabdi with paneer or dairy products might not freeze well due to potential changes in texture and separation upon thawing.
- Reheating: If you wish to serve the rabdi warm, gently reheat it on the stovetop over low heat or in the microwave using short intervals, stirring occasionally.
Remember that the consistency of rabdi might thicken slightly in the refrigerator. Enjoy it within a few days to savor its best flavors and textures.
How to Serve this Rabdi?
- Ladle the desired amount of rabdi into individual serving bowls or dessert glasses.
- Garnish the top with chopped nuts such as almonds, pistachios, or cashews. This adds a pleasant crunch and visual appeal.
- Optionally, sprinkle a pinch of saffron strands on top for an aromatic touch.
- For an elegant touch, consider adding edible rose petals, silver vark (edible silver leaf), or even a drizzle of honey.
Rabdi can be enjoyed warm, at room temperature, or chilled based on your preference.
I'm all about fusion desserts! This easy rabdi recipe is a gateway to creating a delightful Indian Mithai Trifle with creamy layers. Explore our Indian Fusion Playlist for more inspiration.
I recently also used this recipe to garnish our Gulab Jamun Mix Cake and it turned out to be the best decision ever!!!
But here is my favorite way of presenting Rabdi.
Rabdi Platter
Create a dessert platter with a variety of accompaniments such as Indian Mithai, fruits, biscuits, and nuts, allowing everyone to customize their rabdi experience.
What to serve with Rabdi?
Here is a list of Indian Mithai, Biscuits, Fruits and other accompaniments that you can serve with rabdi
- Gulab Jamun
- Ghevar
- Malpua
- Jalebi
- Sweet Boondi
- Fried Bread slices (Shahi Tukda)
- Cake
- Coconut Biscuits
- Parle G or Marie Biscuits
- Graham Crackers
- Wafer Rolls
- Pineapple
- Mango slices (when in season)
- Dried Fruits (Apricots, Dates, Figs)
- Chopped Nuts (Almonds, Pistachios, Cashews)
Try this instant version over the traditional method for upcoming special occasions like Rakhi, Navratri etc. In fact, this creamy rabri would make your Diwali preparations a lot easier.
A great idea would be to simply make this quick rabdi recipe at home and buy all other accompaniments from Mithai shops and put together this rich Indian dessert for your next dinner party or make it a stunning show stopper dessert for the festive season.
Baker's Tips:
- Always use full fat milk. 2% or Skimmed milk won't give you the desired results.
- To prevent sticking and burning, use a non-stick pan or a heavy-bottomed pan with a well-coated surface.
- Regular stirring prevents the milk from forming a skin at the top and ensures even thickening.
- Make sure to crumble the paneer finely for a smooth texture. Larger pieces may result in uneven consistency.
- Alternatively, you can also pulse the paneer in a food processor. The texture of the rabdi would be different. But it boils down to what a perfect texture is according to you. You might enjoy the not-so-grainy texture of this Indian sweet recipe made this way.
- Rabdi thickens further upon cooling, so aim for a slightly runnier consistency while cooking.
- If serving chilled, refrigerate the rabdi for a few hours to enhance its flavors.
- Top with chopped nuts, rose petals, or saffron for an appealing visual presentation.
- Pair with Indian mithai, fruits, or biscuits to create a harmonious dessert experience.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Gently reheat rabdi on the stovetop or in the microwave using short intervals to prevent overcooking.
- Feel free to experiment by adding dried fruits, flavored extracts, or your favorite nuts for a personal touch.
Frequently Asked Questions:
This can happen if you add too much milk or do not cook it long enough. Continue cooking the rabdi on low flame, stirring frequently, until it thickens to your desired consistency. An easy way would be to add a little more milk powder to achieve the desired creamy consistency.
Rabdi can burn if not stirred often or cooked on high heat. Use a thick bottom pan, cook on low-medium heat, and stir frequently ensuring you go right up to the bottom of the pan also remember to scrape the side of the pan to prevent burning.
Store-bought paneer might have a different texture than homemade, affecting the rabdi's outcome. My suggestion would be to buy fresh from dairy shops or make your own. If using store-bought paneer, crumble it finely by grating it through a fine grater or simply blending it in a mixer
Recent Recipes
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Make Easy and Quick Instant Rabdi in 20 mins
Ingredients
- 500 ml (2 cups) Milk
- few strands of saffron
- 200 gms Paneer
- 1/2 cup Condensed Milk
- 1 tbsp Milk Powder
- 2 tbsp Chopped Nuts
- 1 tsp Cardamom Powder
Instructions
- Place a heavy-bottom pan over medium flame and bring the milk to a boil.
- Once it starts to simmer, extract 2 tablespoons of milk and combine it with saffron strands in a small bowl. Allow the flavors to infuse.
- Lower the flame to medium and continue boiling the milk for 5 minutes.
- Stir the milk occasionally to prevent it from sticking to the pan. Also, remember to scrape the sides of the pan.
- After 5 minutes, introduce the crumbled paneer, and condensed milk. Cook for an additional 8 to 10 minutes until the raw paneer flavor dissipates.
- Gradually add the milk powder. Observe the mixture coming together and thickening. Keep stirring as this happens rather quickly once the milk powder is added.
- Once the mixture begins to thicken add the saffron milk and nuts.
- Turn off the heat when you achieve the desired consistency, keeping in mind that rabdi thickens further upon cooling.
- Add the cardamom powder and mix it into the rabdi.
- Serve the rabdi hot or cold, garnishing with more nuts and rose petals on top.
Notes
- Always use full fat milk. 2% or Skimmed milk won't give you the desired results.
- To prevent sticking and burning, use a non-stick pan or a heavy-bottomed pan with a well-coated surface.
- Regular stirring prevents the milk from forming a skin at the top and ensures even thickening.
- Make sure to crumble the paneer finely for a smooth texture. Larger pieces may result in uneven consistency.
- Alternatively, you can also pulse the paneer in a food processor. The texture of the rabdi would be different. But it boils down to what a perfect texture is according to you. You might enjoy the not-so-grainy texture of this Indian sweet recipe made this way.
- Rabdi thickens further upon cooling, so aim for a slightly runnier consistency while cooking.
- If serving chilled, refrigerate the rabdi for a few hours to enhance its flavors.
- Top with chopped nuts, rose petals, or saffron for an appealing visual presentation.
- Pair with Indian mithai, fruits, or biscuits to create a harmonious dessert experience.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Gently reheat rabdi on the stovetop or in the microwave using short intervals to prevent overcooking.
- Feel free to experiment by adding dried fruits, flavored extracts, or your favorite nuts for a personal touch.
Leave a Reply