Rabdi Recipe: Rabdi, also known as rabri, is a beloved classic North Indian dessert that boasts a rich, creamy texture and just the right amount of sweetness. In this traditional rabdi recipe, milk is slowly cooked until it thickens to a pudding-like consistency, then infused with aromatic cardamoms, saffron, and a delightful mix of nuts and dried fruits. Here, you’ll discover step-by-step instructions and accompanying photos to guide you in creating this delectable dessert.
About Rabdi Recipe:
Rabri, or Lachha rabdi in Hindi, is a decadent dessert often savored during special occasions and festive gatherings. Its irresistible appeal lies in the velvety layers of clotted cream (malai), interspersed with crunchy nuts, all enveloped in a luxuriously thickened condensed milk base. Each spoonful offers a symphony of flavors and textures that leave you craving for more.
Though preparing this rabri recipe may require some time, the process itself is straightforward. From start to finish, you’ll spend just over an hour crafting this dessert, all in a single pot. While a kadai is traditionally used for its broad shape that aids in quicker evaporation of milk, any deep pan with a thick bottom and ample surface area will suffice.
Whole milk is gently simmered until it transforms into a slightly thickened, sweetened condensed milk, forming the foundation of the dish. As the milk cooks, layers of cream gradually accumulate on the surface, which are carefully collected to enhance the richness of the rabdi.
These luscious layers of malai are reincorporated into the condensed milk, along with a medley of chopped nuts and a hint of fragrant rose water, imparting distinctive textures and flavors to the dessert.
Serve the rabdi warm or chilled, either on its own or alongside other delightful sweets. Prepare this cherished classic rabri recipe for your next gathering, and watch as it becomes the star of the dessert table, earning you accolades and praises aplenty!
What kind of pan to make Rabdi
- When making sweets like rabdi, it’s essential to use the right type of pan. The slow simmering of milk causes water to evaporate, and using a pan with a larger surface area can expedite this process.
- An Indian kadai, or wok, is ideal due to its broad shape, which facilitates faster evaporation. Avoid using a saucepan or regular pot, as they will significantly prolong the reduction and thickening of the milk.
- Alternatively, you can use a large frying pan or skillet with a deep base, ensuring that it is heavy or has a thick bottom to prevent the milk from scorching or burning during the cooking process.
Ingredients: Rabdi Recipe
- 1.25 liters whole milk
- 2.5 to 3 tablespoons sugar, or as required
- 1/2 teaspoon cardamom powder, or 5 to 6 green cardamoms crushed in a mortar and pestle
- 12 to 15 strands of saffron (kesar), crushed
- 1 tbspn rose water or kewra water (pandanus water)
- 2 tablespoons almonds, blanched and sliced
- 2 tablespoons pistachios, blanched and sliced
Instructions: Rabdi Recipe
Prep the nuts:
- Let almonds and pistachios soak in hot water for 20 to 30 minutes. Drain the water and remove the peels from the nuts. Slice or chop them and set aside.
Cooking the milk to half of its volume:
- Take whole milk in a thick-bottomed kadai or pan and begin heating it over low to medium heat until it starts to froth or forms a layer of clotted cream (malai) on top. Stir occasionally.
- Once you observe the cream floating on top, delicately push it towards the side of the pan and let it adhere to the pan’s surface. Maintain low heat and allow it to simmer.
- Keep simmering the milk and collecting the cream layer on the sides of the pan. Stir the milk occasionally to prevent burning at the bottom.
- After moving the cream layer to the side of the pan, stir the milk a few times and wait until another layer of cream forms on the surface.
- Continue this process until the milk reduces to half its original volume.
Making the rabdi:
- Once the milk reduces to half, add sugar, crushed saffron strands, and cardamom powder. Stir gently.
- Continue collecting the cream and bringing it to the sides of the pan, stirring the milk gently after moving the cream.
- As the milk reduces further, the color will change gradually to a beautiful yellow.
- When the milk reduces to 1/3 or 1/4 of its original quantity, switch off the heat. It may take about 1 hour 15 minutes on low to medium heat.
- Scrape off the cream layer and dried milk solids from the sides of the pan and add them to the thickened milk. Stir gently.
- Add the sliced almonds, pistachios, and rose water. Stir gently again. Reserve some nuts for garnish.
Serving and Storage Suggestions:
- Garnish with reserved nuts. Serve rabdi hot, warm, or cold.
- If serving cold, let it cool at room temperature first, then refrigerate it for a few hours.
- Rabdi thickens more as it cools, so keep the consistency slightly thin if serving cold.
- Garnish with more nuts and saffron before serving.
- Rabdi can be stored in the refrigerator for 3 to 4 days in an airtight container.
Notes: Rabdi Recipe
- Use a pan with a larger surface area, like a kadai or wok, to speed up the evaporation process.
- Use whole milk for best results.
- Slowly simmer the milk to prevent burning, stirring occasionally.
- Feel free to add your choice of nuts and flavorings.
- Blanching nuts is optional.
- Adjust the quantity of ingredients based on the servings needed.
Conclusion:
Rabdi Recipe is a delightful dessert cherished for its luxurious creaminess and exquisite flavor. With its simple yet indulgent preparation, it’s perfect for special occasions or festive gatherings. By following the step-by-step instructions provided, you can easily recreate this beloved classic at home and impress your guests with its irresistible taste and texture.
FAQs about Rabdi Recipe
What is Rabdi?
Rabdi, also known as rabri, is a traditional North Indian dessert renowned for its rich, creamy texture and sweet taste. It is made by slowly simmering milk until it thickens and reduces to a pudding-like consistency, then flavored with cardamom, saffron, nuts, and dried fruits.
How long does it take to make Rabdi?
Making Rabdi typically takes a bit over an hour from start to finish. This time includes simmering the milk until it reduces to half its original volume and then further reducing it to a thicker consistency while incorporating other ingredients like sugar, saffron, and nuts.
Can I use low-fat milk to make Rabdi?
It’s best to use whole milk or full-fat milk when making Rabdi to achieve the desired creamy and rich texture. Using low-fat or skimmed milk may result in a thinner and less flavorful dessert.
How should Rabdi be served?
Rabdi can be served hot, warm, or chilled, depending on personal preference. It can be enjoyed on its own as a decadent dessert or paired with other sweet treats. Garnishing with additional nuts and saffron enhances its visual appeal and flavor.
How long does Rabdi last, and how should it be stored?
Rabdi can be stored in the refrigerator for about 3 to 4 days in an airtight container. It tends to thicken further as it cools, so if serving it cold, it’s advisable to keep the consistency slightly thin. Before serving leftover Rabdi, garnish it with nuts and saffron for a fresh presentation.
