Instant Rabri with Condense Milk
Rabdi is a popular north Indian dessert recipe. Traditionally rabdi is made by simmering milk for a long time until the milk reduces to almost half the original quantity. But in this Instant Rabri recipe, I share a quick rabdi recipe using milk bread and condensed milk.
How to Make Instant Rabri with Condense Milk step by step with photo:
Ingredients:
- Full-Fat Milk – We are not going to compromise on taste. Full-fat milk tastes fresh and creamy.
- Bread: Fresh white bread.
- Condensed Milk– Sweetened condensed milk because condensed milk its a high protein content and contributes to the thickening & creaminess of rabdi.
- Nuts – We used almonds & pistachios etc. You can add any nuts of your choice.
- Flavouring- Saffron, cardamom powder, kewra or rose essence are traditional and popular flavouring agents of India Desserts. I used cardamon you can use as per your choice.
Preparation:
- Remove the crusts of bread slices and discard them.
- Grind the bread slices to make them fresh bread crumbs.
Method:
- Pour the milk into a heavy bottom broad vessel.
- Bring the full-fat milk to a boil and stir at regular intervals.
- Add fresh bread crumbs and mix them well.
- Add condensed milk and mix well.
- Cook on a medium flame for 10-15 minutes, while stirring continuously.
- Add cardamom powder and chopped dry fruits.
- Our Instant Rabri is ready.
- Allow it to cool completely. Refrigerate for 2-3 hrs.
- Pour into a serving bowl. Garnish it and Serve chilled.
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Suggestions:
- Always use a heavy-bottomed pan or nonstick pan to prepare this recipe. Otherwise, milk may stick to the bottom.
- Use a wide surface pan to expedite the process of making rabdi.
- Keep stirring occasionally while the milk is boiling.
- Chilled rabdi for a minimum of a hrs before serving.
- After chilling, if rabdi is too thick, then add cold milk to eat, a tablespoon at a time, and mix well to achieve the desired consistency.
- Always use full-fat milk for this recipe, fat-free milk can result in a less rich.
- You can also use milk powder instead of condensed milk. For this method, you need to take milk from it, mix milk powder into it and add as much sugar as you want.
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FAQ Related Instant Rabri with Condense Milk
What are the secret ingredients of this recipe?
The secret to making Instant Rabdi is two ingredients, -Fresh Milk Bread and condensed milk. They act as thickeners and add creaminess. to the instant rabri.
How to store and serve the Instant Rabri?
So if you want to make this in advance, you can keep it refrigerated for 2-3 days. This instant rabdi thickens as it cools down. While serving, add some milk at a time and adjust it to your desired consistency. Once the desired consistency is reached, then transfer the rabdi into serving bowls and serve.
For more recipes from this blog you might like please check:
Aaamras
Peanut Butter Balls
Aamkhand
Watermelon Granita
How to make Instant Rabri with Condense Milk
Yield: 3
Calories:
Materials
- 500 ml Full Fat Milk
- 2 slices fresh White bread
- 1/4 cup Condensed Milk
- 1 tablespoon Almond slivers
- 1 tablespoon Cashew nuts chopped
- 1 tablespoon Pistacho slivers
- 1/4 teaspoon Cardamom powder
Instructions
- Preparation:
- Remove the crusts of bread slices and discard them.
- Grind the bread slices to make them fresh bread crumbs.
- Method:
- Pour the milk into a heavy bottom broad vessel.
- Bring the full-fat milk to a boil.
- Stir at regular intervals.
- Add fresh bread crumbs and mix them well.
- Add condensed milk.
- Mix well and cook on a medium flame for 10-15 minutes.
- While stirring continuously.
- Add cardamom powder and chopped dry fruits.
- Our Instant Rabri is ready.
- Allow it to cool completely.
- Refrigerate for 2-3 hrs.
- Pour into a serving bowl.
- Garnish it and Serve chilled.
Video
Notes
Suggestions:
- Always use a heavy-bottomed pan or nonstick pan to prepare this recipe. Otherwise, milk may cream may stick to the bottom.
- Use a wide surface pan to expedite the process of making rabdi.
- Keep stirring occasionally while the milk is boiling.
- Chilled rabdi for a minimum of a hrs before serving.
- After chilling, if rabdi is too thick, then add cold milk to eat, a tablespoon at a time, and mix well to achieve the desired consistency.
- Always use full-fat milk for this recipe, Toned milk can result in a less rich.
