Make Easy and Quick Instant Rabdi in 20 mins

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Experience the magic of Instant Rabdi with paneer – a quick, creamy, and delightful twist on the traditional Indian dessert

Course Dessert

Cuisine Indian

Prep Time 5

Cook Time 20

Servings servings

Calories 388kcal

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.

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.

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