Are you looking for a rich, creamy Indian dessert to impress your guests? Try Instant Rabri / Kesar Mawa Rabri, a traditional sweet dish made with mawa (khoya), milk, and saffron. This indulgent dessert is perfect for festivals like Diwali, family celebrations, or any time you want a decadent treat.
In this post, we’ll show you how to make this easy Instant Kesar Mawa Rabri recipe at home. You can create a luxurious dessert full of flavour and texture.
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Essential Ingredients for Instant Rabri
- Full-Fat Milk – Full-fat milk is essential for achieving the rich, creamy texture of the dish.
- Mawa (Khoya) – Crumbled mawa adds thickness and richness to the Rabri, speeding up the thickening process and enhancing the flavour.
- Sugar – For sweetness, adjust to your preference.
- Saffron (Kesar) – Soaked in warm milk, saffron gives the Rabri its signature golden colour and rich aroma.
- Cardamom Powder – Adds a subtle, aromatic flavour to the dessert.
- Dry Fruits – Chopped almonds, pistachios, and cashews for garnish, adding a crunchy texture and a nutty flavour
Step-by-Step Recipe for Instant Rabri
- Boil the full-fat milk Milk in a large pan.
- Add a pinch of saffron once it boils.
- Lower the flame and let it simmer until the milk thickens, stirring occasionally to prevent it from sticking.
- Once the milk has reduced to half, add the crumbled mawa (khoya) and mix well. Let it cook for 10-15 minutes until the mawa blends with the milk.
- Add chopped nuts, sugar and cardamom powder to the mixture.
- Stir well and cook for another 5-7 minutes.
- Turn off the heat and let the Rabri cool.
- Garnish it with chopped almonds, pistachios and rose petals if using.
- Serve warm or chilled.
Pro Tips for Making the Best Instant Rabri
Enhance the Flavor with Mawa (Khoya):
- Adding mawa (khoya) speeds up the thickening process, It also gives the Rabri a richer, denser texture and flavour. Make sure to crumble the mawa finely for even mixing
Use Freshly Ground Cardamom:
- Freshly ground cardamom powder gives Rabri a more intense flavour than store-bought powder. It’s worth the extra effort for an authentic taste.
Balance the Sweetness:
- Add sugar gradually, and taste as you go. You can adjust the sweetness or use natural sweeteners like jaggery for a healthier twist.
Use Full-Fat Milk:
Always use full-fat or buffalo milk to get a rich, creamy texture. The higher fat content helps the milk thicken faster and enhances the flavour.
Frequently Asked Questions About Instant Rabri
You can still make Rabri without khoya by simmering full-fat milk longer to reduce it to a thick consistency. However, khoya adds a richer flavour and a creamier texture, it is highly recommended for authentic taste.
Yes, Kesar Mawa Rabri can be made in advance and stored in the refrigerator for 3-4 days. Just make sure to store it in an airtight container to maintain freshness.
Rabri is thicker and creamier than Basundi,
Basundi is a similar milk-based dessert but with a lighter consistency. Rabri often contains layers of thick cream, while Basundi is more fluid.
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Serving Suggestions for Instant Rabri
Serve Chilled in Small Bowls:
- For a simple and elegant presentation, serve the Rabri in small bowls or dessert glasses. Garnish each serving individually with saffron, nuts, and rose petals.
Serve with Puris:
- In India, Rabri is served with soft, puffed Puris (fried bread) for a rich and indulgent treat, especially during special occasions and festive feasts.
Top Over Shahi Tukda:
- Shahi Tukda (fried bread soaked in sugar syrup) is an amazing match for Rabri. Pour a generous amount of Kesar Mawa Rabri over the warm Shahi Tukda to elevate the flavours of both desserts.
Rabri with Jalebi:
- Serve Kesar Mawa Rabri alongside hot, crispy Jalebi. The crunchy, syrupy Jalebi pairs beautifully with the creamy Rabri, creating an irresistible texture and flavour combination.
Serve with Hot Malpua:
- Pair Kesar Mawa Rabri with Malpua, an Indian-style pancake, for a decadent dessert combo. The soft, syrup-soaked Malpua complements the rich creaminess of the Rabri.
How to Store Instant Rabri
Shelf Life: Kesar Mawa Rabri can be stored in the refrigerator for 3-4 days.
Storage Method: Once cooled completely, transfer the Rabri into an airtight container to prevent it from absorbing any odours from the fridge.
Serving: Before serving, you can enjoy it chilled directly or slightly warm it in the microwave. Stir well before serving.
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Kesar Mawa Rabri Recipe
Materials
- 1.5 liters full-fat milk
- 200 g mawa khoya, crumbled
- 1/4 cup sugar adjust to taste
- 1/2 tsp cardamom powder
- Pinch of saffron kesar strands
- 2 tbsp almonds cashew and pistachios, chopped
- A few rose petals for garnish optional
Instructions
- Boil the Milk in a large pan and bring the full-fat milk to a boil. Once it boils, Add pinch of saffron and reduce the flame and let it simmer until the milk thickens, stirring occasionally to prevent it from sticking.
- Once the milk has reduced to half, add the crumbled mawa (khoya) and mix well. Let it cook for another 10-15 minutes until the mawa blends with the milk.
- Add chopped nuts, sugar and cardamom powder to the mixture. Stir well and cook for another 5-7 minutes.
- Turn off the heat and let the Rabri cool. Garnish with chopped almonds, pistachios, and rose petals if using. Serve warm or chilled.
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Notes
- For a richer flavour, use full-fat or buffalo milk.
- Adjust the sugar based on your preference for sweetness.
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