For Instant rabdi
- 500g milk
- ¼ teaspoon cardamom powder
- 20-22 saffron strands
- ¼ cup sugar
- 2 tablespoons custard powder
- ¼ cup milk
For assembling instant rasmalai
- ½ cup milk powder
- 1 tablespoon powdered sugar
- ½ cup milk
- 6 bread slices
- almonds for garnishing
- pistachios for garnishing
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Boil milk in a pan and then add cardamom powder, saffron strands and sugar. Cook till the sugar dissolves completely.
- Now in a bowl add custard powder and milk and mix until smooth.
- Add the custard powder mixture in the boiled milk and keep stirring it for 3-4 minutes to avoid any lumps. We need a slightly thick consistency. Once done let it cool down.
Assembling instant rasmalai
- In a bowl add milk powder, powdered sugar and milk. Now mix well, you will get a thick creamy consistency.
- Take bread slices and cut the sides. Now generously spread the milk powder mixture on a bread slice and sprinkle some almonds and pistachios on top. Cover it with another bread slice and gently press it.
- Now cut them into 4 triangle shapes. Similarly assemble the rest of the breads.
- In a serving plate arrange the breads and top it with the instant rabdi we prepared.
- Garnish with some almonds and pistachios.
- Let it rest for couple of hours and then serve. Your instant rasmalai is ready
- Do not over cook the rabdi else the bread will not be able to soak it properly.
- If you do not have milk powder, then you can use malai and sugar.
- Would advise you to let the instant rasmalai rest for 2 hours before serving as the bread will soak all the flavours of the rabdi really well.