Rabdi
Rabdi
 
Prepare time: 10 min
Cook: 2 hour
Ready in: 2 hours 10 min

Rabdi Recipe

Delectable and amusing to make, this simple Rabdi or Rabri will bring back recollections of your youth years. Make this Sweet or treat much the same as your most loved rabdiwala this bubbly season utilizing this bit by bit formula in the solace of your home. Here is the way to make Rabri Recipe.

Rabdi

About The Recipe

At the point when I consider Rabdi, a lot of beloved recollections rewind through my brain.

We used to live in a humble community in UP and simply outside our home, there was a sweet shop.

At 5’o clock, they used to keep immense karahis outside the shop and liters of milk used to get diminished to delectable Rabri.

The rabri wala used to remain close to the gigantic vessel and persistently stir it with a tremendous wooden scoop and scratch the sides of the karahis.

In the wake of coming to Bangalore, I haven’t seen such sight anyplace and regularly, I long for a bowl of rich milk rabri enhanced with saffron and finished off with loads of nuts.

Along these lines, one such night, in the wake of feeling all enticed to savor this sweet and remember every one of my recollections, I went to the kitchen and arranged this Easy Rabdi Recipe.

Making it is surely a tedious cycle and it expects one to be careful also yet the outcome is incredible and absolutely justified, despite all the trouble!

I have likewise utilized a mystery fixing which makes Kesar milk Rabri formula finger-licking.

That mystery fixing is only rose water!

Add simply a teaspoon of rose water and your Rabdi Recipe will turn out splendid.

Topping Kesar Rabri with your decision of dry-products of the soil this rich pleasure with appreciation and rapture.

BTW, you could intrigue your family with a treat called Thandai Rabri also for a change.

First off, do attempt this smooth treat rabdi and re-travel in the roads of your adolescence, here’s simple Rabdi formula:

Contrast among Basundi and Rabri?

Both basundi and rabri are made by diminishing the milk. The solitary contrast is in the consistency of both these pastries.

While basundi is somewhat more slender, rabdi is thicker inconsistency.

Basundi is creamier while rabdi has pieces of malai.

Expert Tips by Bikram

Making Rabri is a period taking cycle. You just can’t secure it.

So it’s prudent to make it while you are as of now in the kitchen accomplishing something different.

Thusly, you can continue accomplishing your normal work and the rabdi will continue thickening as an afterthought and it won’t be an additional exertion for you.

You will simply need to mix it following 10-12 minutes and it will be prepared whenever you are finished with your other work.

Twofold or lessen this formula as per your prerequisites.

Rabdi

Serving Suggestions

You can eat rabdi in that capacity however it combines fantastically with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua.

Capacity Suggestion

You can make a major bunch, eat some all alone and freeze the excess and use it at whatever point you need to combine it with something.

Rabdi freeze very well for up to 2 months. Simply move it in a cooler safe holder and freeze for some time in the future.

At whatever point you are prepared to utilize, either save it on the counter for 2-3 hours or in the cooler short-term.

Varieties

You can make varieties of rabdi like Sitafal Rabdi, Anjeer Rabdi, Angoor Rabdi, and so on by adding organic products purees to the completed rabdi.

I love Mango Rabri too when mangoes are in season.

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Basundi

Khoya Gulab Jamun

Kulfi

Shrikhand Recipe

Sheer Khurma

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Rice Kheer

Rabdi

Rabdi
Print Recipe
5 from 2 votes

Homemade Rabdi Recipe

Flavorful and simple to make Rabdi will bring back recollections of your youth years. Make this Sweet or treat this merry season
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Indian
Keyword: Homemade Rabdi Recipe
Servings: 4 people
Calories: 175kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 1 liter Full Fat MIlk
  • 1 pinch Saffron
  • 2 tbsp Sugar
  • ¼ tsp Rose water

Instructions

  • Take a weighty base container and add milk to it.
  • Heat the milk to the point of boiling.
  • Absorb saffron 2 tbsp milk and keep aside.
  • Lower the warmth to medium-low and continue mixing and scratching the sides of the skillet after each 10-12 minutes.
  • Cook the milk for 1 to 1.5 hours, till it is decreased to quarter.
  • Add sugar, saffron absorbed the milk and rose water and cook for a not her 3-4 minutes.
  • Pour the rabdi in earthen pots for more flavor or probably move in a serving bowl.
  • Trimming with almond and pistachio fragments.
  • Either serve hot or chill in cooler for a couple of hours prior to serving.

Notes

  • Utilize a hefty base dish to make rabri.
  • Continue mixing the rabdi after each 10-12 minutes while cooking to ensure it doesn't adhere to the lower part of the container.
  • You can change the measure of sugar as indicated by your taste.

Nutrition

  • Calories: 175kcal | Carbohydrates: 18g | Protein: 7g | Fat:8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 330mg |Sugar: 18g | Vitamin A: 405IU | Calcium: 283mg | Iron: 0.1mg

Ingredients

  • 1-liter Full-Fat MIlk
  • 1 pinch Saffron
  • 2 tbsp Sugar
  • ¼ tsp Rosewater
Guidelines
  1. Take a weighty base container and add milk to it.
  2. Heat the milk to the point of boiling.
  3. Absorb saffron 2 tbsp milk and keep aside.
  4. Lower the warmth to medium-low and continue mixing and scratching the sides of the skillet after each 10-12 minutes.
  5. Cook the milk for 1 to 1.5 hours, till it is decreased to a quarter.
  6. Add sugar, saffron absorbed the milk and rose water and cook for another 3-4 minutes.
  7. Pour the rabri in earthen pots for more flavor or probably move in a serving bowl.
  8. Trimming with almond and pistachio fragments.
  9. Either serve hot or chill in cooler for a couple of hours prior to serving.
Notes

Utilize a hefty base dish to make rabri.

Continue mixing the rabdi after each 10-12 minutes while cooking to ensure it doesn’t adhere to the lower part of the container.

You can change the measure of sugar as indicated by your taste.

Nutrition

Calories: 175kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 330mg | Sugar: 18g | Vitamin A: 405IU | Calcium: 283mg | Iron: 0.1mg

Rabdi

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