Easy Rabdi Recipe – How to Make Rabdi at Home

How to Make Rabdi at Home – Recipe Video

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Ingredients For Rabdi

  • 4 ½ cups (1 litre) full fat milk
  • 3 tablespoon (45g) sugar
  • ½ cup (62g) milk powder
  • 10-12 kaju/cashew roughly chopped
  • 10-12 badaam/almonds roughly chopped
  • 10-12 pista/ pistachios roughly chopped
  • ¼ teaspoon elachai/ cardamom powder
  • 20-22 saffron strands

Main Equipments Used

  • Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
  • Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Rabdi

  1. In a heavy bottom pan add milk and bring it to a boil over medium flame. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.
  2. Add milk powder and saffron and mix well.
  3. Once the upper layer of cream is formed, gently stick the malai/cream layer on the sides of the vessel. (Do not mix it in the milk).
  4. Keep repeating the process of sticking the malai/cream on the sides of the vessel 7-8 times or until the milk is reduced to ¼
  5. Now add sugar and cook for 4-5 minutes stirring it continuously on medium flame.
  6. Finally add the cardamom powder and all the dried nuts and cook for another 3-4 minutes.
  7. Switch off the flame and let the rabri cool down in the pan for 30 minutes before scraping off the malai/cream
  8. Gently scrape off the sides and give it a good mix and keep it aside.
  9. Serve cold. Store in an airtight container in refrigerator for upto 3 days.

Recipe Notes For Rabdi

  • Always use full fat milk for thick and creamy rabdi
  • Never cook rabdi on high flame else the milk will stick to the bottom and sides of the pan.
  • Let the rabdi cool down for sometime before removing the cream from the sides of the pan. Else the lacchedar rabdi wont be formed.

Steps By Step In Pictures For Making Rabdi

  1. In a heavy bottom add milk.

2. Bring it to a boil over medium flame and cook for 8-10 minutes. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.

3. Add milk powder and mix well.

4. Once the upper layer of cream is formed, gently stick the malai/cream layer on the sides of the vessel. (Do not mix it in the milk).

5. Layer of malai/cream will slowly start forming.

6. Add the saffron strands. Keep repeating the process of sticking the malai/cream on the sides of the vessel 7-8 times or until the milk is reduced to ¼.

7. Now add sugar.

8. Add cardamom/elachai powder and let the milk boil on medium flame for 5-6 minutes while stirring it continuously.

9. Finally add all the dried fruits and mix.

10. Switch off the flame and let the rabri cool down in the pan for 30 minutes before scraping off the malai/cream

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11. Gently scrape off the sides and give it a good mix and keep it aside.

12. Lachhedar Rabdi is ready. Serve cold. Store in an airtight container in refrigerator for upto 3 days.

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