30-Minute Rabdi Recipe (Using Paneer)
No need to toil over rabdi for hours and hours now. To make this simple & easy instant rabdi recipe, all you need is paneer, full fat milk, nuts, condensed milk and about 25-30 minutes. This creamy, less time consuming rabri recipe will entice everyone's tastebuds at your next party without anyone knowing that you didn't slog for hours.
Ingredients
- 3 cup milk full fat
- 1 cup fine grated paneer use malai or high fat paneer
- 5 tablespoon nut powder I use cashews & almonds
- ½ cup condensed milk can go upto 10 tablespoon
- ½ teaspoon cardamom powder
- 10-12 saffron strands
- ⅓ cup silvered nuts to add & garnish
Instructions
- Rinse a wide pot or shallow pan with water and without wiping, add milk to it. Place on a stove, bring to a boil, reduce the stove to low medium and let the milk simmer for 15 minutes. Pro Tip:- Using a wide mouthed utensil really quickens the process of thickening the milk, I highly highly recommend it.
- Stir periodically to make sure that milk doesn't stick to the bottom of the pot. The milk will almost reduce by ⅓ rd of its volume and start getting thick. Scrape the sides of the pot every now and then and add back the malai scrappings to the milk.
- Meanwhile, soak a few saffron strands in 1-2 tablespoon warm milk from the pot.
- Using fine side of the box grater, grate the paneer.
- Make nut powder by adding nuts to a grinder. We need 4-5 tablespoon nut powder. coarsely chop the rest of the nuts. Tip :- If you are using seeds from green cardamom pod, add it to the grinder with nuts.
- Once the milk has reduced a bit, add the paneer, ground nuts and condensed mil, mix well and cook stirring often. Stirring often makes the rabdi creamy and also breaks down the paneer for the right (slightly grainy) texture of rabdi. Cook for about 8-10 minutes .
- Taste and if you feel you can add 1-2 tablespoon of sugar if you feel that the rabdi isn't sweet enough. I like to keep in lightly sweet else it tastes quite heavy.
- When the rabdi has thickned, add the cardamom and soaked saffron along with chopped/silvered nuts. Mix well. Cook for 2 more minutes.
- Avoid overcooking or thickening the rabdi too much. Take off the stove, cover and let sit covered till cold. Pro Tip :- Don't over thicken the rabri while cooking. Remember that it will thicken as it cools down or while you store it in the fridge. Ideally, rabri should have a thick sauce consistency.
- You will notice a thick film of cream forming on top as it cools down, dont worry just use a spoon to mix it back in. Chill rabdi in the fridge for 5-6 hours before serving.
Notes
- Nutrition Information is an estimation only.
- Use full fat milk. Skim milk or 2 percent milk will not yield a good taste.
- Both paneer and condensed milk contribute to the thickening process, don't substitute.
- Use ready to use fine almond flour from the store instead of grinding nuts. I use it all the time.
- Use a heavy bottom, wide mouthed pot or pan. I usually prefer stainless steel or hybrid cookware to make sweets with milk. Plain reason being that cleaning is easier.
- Avoid non stick cookware since the laccha would not form. Laccha is the milk layers on the sides of the pot while you are reducing milk.
- Avoid using cast iron pots for making rabdi. Due to high heat conduction properties of cast iron, the milk can burn easily.
- Rabdi thickens substantially while it chills. Make sure that you dont overcook it.
- You can add rose water or any flavorings of choice to the rabdi.
- For a nut free version - Simply skip all the nuts and cook the rabdi extra 5-6 minutes to achieve the consistency.
- Dont over sweeten the rabdi. Such milky preparations can taste very heavy if they are too sweet. Sweeten wisely especially if you plan to serve it with mithai (indian sweets).
- If your rabdi thickens after chilling, not to worry! Just thin it out with little warm milk. Do keep in mind that it will again thicken while you store it and that okay.
Nutrition
Calories: 248kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 62mgPotassium: 239mgFiber: 1gSugar: 15gVitamin A: 180IUVitamin C: 1mgCalcium: 296mgIron: 0.4mg
Tried this recipe?Let us know how it was!