Rabdi Recipe
Rabdi Recipe: As a housewife who loves to cook and experiment with new recipes, I have a soft spot for desserts. And, if there’s one dessert that I can never get enough of, it’s the mouth-watering Rabdi. The creamy, rich, and sweet flavor of this classic Indian dessert never fails to take my taste buds on a journey of pure delight. The warm and comforting aroma of rabdi, mixed with the tantalizing aroma of saffron and cardamom, is a sensory experience like no other.
Additionally, as a food critic and a passionate home cook, I have always been in awe of the versatility of Indian desserts. Rabdi is one such dish that has been a part of our culinary heritage for generations and holds a special place in every Indian household. The aroma of simmering milk mixed with saffron and cardamom, the smooth, creamy texture, and the sweet, rich flavor make Rabdi a truly delectable dessert.
What is Rabdi?
Rabdi is a traditional Indian sweet dish made by boiling milk, sugar, and cardamom over low heat until it thickens into a creamy texture. It is a popular dessert in India, especially during special occasions and festivals. The sweet and creamy dish can be garnished with almonds, pistachios, and saffron strands to enhance its flavor and texture.
Variations of Rabdi:
- Kesar Rabdi – This variation is made by adding saffron strands to the milk, which gives it a distinct, aromatic flavor and a beautiful yellow hue.
- Mango Rabdi – This variation is made by adding pureed mangoes to the boiled milk, sugar, and cardamom mixture. The sweetness of the mangoes combined with the richness of rabdi makes it a perfect summer dessert.
- Pistachio Rabdi – This variation is made by adding crushed pistachios to the rabdi, giving it a nutty flavor and a crunchy texture.
- Malai Rabdi – This variation is made by using only the cream from the milk, giving it a richer, creamier texture and a sweeter flavor.
Nutrition – Rabdi
Rabdi is a calorie-dense dessert, with a high fat and sugar content. A single serving of rabdi can contain around 200-300 calories. However, it can be enjoyed in moderation as a special treat, especially during special occasions and festivals.
Rabdi is a classic Indian dessert that is loved by people of all ages. Its creamy, rich flavor and smooth texture make it the perfect dessert to end any meal on a sweet note. Whether it’s a family gathering or a special occasion, Rabdi is a sweet treat that is sure to please everyone.
Step by Step Rabdi Recipe
Rabdi Recipe
Ingredients
- 1 milk
- ½ tsp cardamom powder
- 2.5 tbsp sugar
- 1 tsp pandanus water / kewra water
- 2 tbsp almond / badam
- 2 tbsp cashew
- Saffron / Kesar
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Soak almonds in hot water for 20 minutes. Drain the water and remove the peels from almonds.
- Slice or chop blanched almonds and cashews and keep aside.
Cooking
- Pour whole milk in a thick bottomed Kadai or Pan and start heating the milk on a low to medium heat, till the milk starts to form a layer of clotted cream (malai) on top. Stir a couple of time between intervals.
- When the cream floating on top, then with a Spatula, gently move the cream layer. Move it towards the side of the Kadai and let it stick at the sides. Continue to simmer on low flame.
- You need to collect the cream layers many times while continuous simmering the milk.
- Once the milk reduces to half of its volume, add sugar according to your preferences.
- Now, add saffron strands and cardamom powder. Mix gently.
- It's important to stir the milk while collecting the cream at the sides, to avoid getting milk browned or burnt from the bottom.
- The color will change to yellow, as saffron has added.
- Switch off the flame when milk reduced to 1/4 of its volume. It took about 1- 1 ½ hours on a low to medium heat.
- Scrape off the entire cream layer and dried milk solids and add into the thickened milk. Stir gently.
- Add kewra water and few sliced almonds and cashews and mix again.
- At the end, garnish sliced almonds and cashews on top and serve warm or chilled Rabdi!
Equipment Used for This Recipe
Notes & Tips
- Storage: Transfer the cooled Rabdi in an Airtight Container and refrigerate it for upto 2-3 days. Rabdi will thicken more as it's cools down, so keep the consistency slightly thin.
- Milk: For best results, use whole milk or full fat milk. Don’t make this sweet with low-fat milk or skimmed milk.
- Nuts and flavorings: Feel free to add nuts and flavorings of your choice. If you do not have pandanus water, can also add rose water.
- Saffron: You can skip adding saffron strands but I recommend to add cardamom powder.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Rabdi Recipe
What is Rabdi?
Rabdi is a sweet, thick milk-based dessert originating from India. It is made by boiling milk, adding sugar and spices, and simmering it until it thickens. The dessert is typically served chilled and garnished with nuts, rose petals, or saffron.
What are the traditional ingredients used in Rabdi?
The main ingredients in Rabdi are whole milk, sugar, and spices like cardamom, nutmeg, and saffron. Other ingredients that may be added include dry fruits, rose petals, and kewra water.
Can Rabdi be made vegan?
Yes, Rabdi can be made vegan by using plant-based milk like almond or soy milk. The rest of the ingredients can remain the same.
How long does it take to make Rabdi?
Rabdi takes around 30-45 minutes to make, including the time it takes for the milk to boil and thicken.
Can Rabdi be made with low-fat milk?
Yes, Rabdi can be made with low-fat milk, but it may not have the same creamy texture and richness as when made with full-fat milk.
Can Rabdi be made vegan?
Yes, Rabdi can be made vegan by using plant-based milk such as almond or coconut milk in place of dairy milk.
What is the shelf life of Rabdi?
Rabdi can be stored in the refrigerator for up to 3-4 days.
What are the traditional ingredients used in Rabdi?
The main ingredients in Rabdi are whole milk, sugar, and spices like cardamom, nutmeg, and saffron. Other ingredients that may be added include dry fruits, rose petals, and kewra water.
Can Rabdi be made vegan?
Yes, Rabdi can be made vegan by using plant-based milk like almond or soy milk. The rest of the ingredients can remain the same.
Can Rabdi be made without sugar?
Yes, Rabdi can be made without sugar by using a sugar substitute such as stevia or monk fruit sweetener.
How is Rabdi typically served?
Rabdi is typically served chilled as a dessert. It can be garnished with chopped nuts, rose petals, or a pinch of saffron. Rabdi is often served in small bowls or glasses and is a popular dessert option during celebrations and special occasions.
What are some variations of Rabdi?
Some variations of Rabdi include adding flavors like mango, strawberry, or kesar (saffron). Some people also add a pinch of baking soda to the milk to help it thicken faster. Another variation is to add a layer of rabri (sweet, condensed milk) to the top of the dessert to create a layered look.
See Also:
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