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Close up of a spoon of instant rabdi in a brown bowl to show the creamy layers in the rabdi
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Instant Rabdi

Here's the short and sweet way to make delicious Instant Rabdi! I’m showing you how to cut the time to make rabri in half with some paneer and condensed milk.
Course Desserts
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 524kcal
Author Richa

Ingredients

  • 1 Teaspoon Ghee
  • 1 Pod Cardamom
  • 500 Millilitres Milk
  • 5 -6 Strands Saffron
  • 1 ½ Cup Homemade Paneer grated as fine as possible
  • ½ Cup Condensed milk
  • 2 - 4 Tablespoons Sugar optional
  • Teaspoon Rose essence optional

Instructions

  • Add ghee to a stock pot over medium flame. Add crushed cardamom pod once the ghee is slightly heated. Turn the heat to a low and lightly fry the cardamom for 30 seconds.
  • Add milk and bring it to a simmer. Crush saffron and add to a bowl. Remove two tablespoons of hot milk from the pot and add it to the saffron. Set aside and allow the saffron to release fragrance and colour.
  • Add the saffron milk mix to the milk pot. Continue to cook the milk for about 15 - 20 minutes on low or until the milk has almost reduced by half. Gently stir to incorporate the cream (malai) that forms on the top back into the milk. Repeat this as and when the cream forms. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom
  • Once the milk has reduced by almost half, add grated paneer and condensed milk. Stir to combine and use a spatula to press the paneer against the walls of the pot to help it break down and melt.
  • Cook this mix on a low heat until the desired thickness has reached. It will take about 8 - 12 minutes for the paneer to slightly dissolve and the milk mix to thicken.
  • At this stage, taste and adjust sweetness. I did not add any sugar as I do not like my Rabdi too sweet, you can add or omit according to your taste.
  • Turn off the flame, add rose essence, cover and let cool down to room temperature.
  • Transfer to the refrigerator and chill for 2 - 3 hours or until cold. Serve chilled over some piping hot Jalebis, Malpua or even Gajjar ka Halwa!

Notes

  1. The secret to making Instant Rabdi is two ingredients - paneer and condensed milk. They act as thickeners and add creaminess. The crumbled paneer sort of melts while cooking and forms the layers that we all love so much in rabdi.
  2. The milk should be boiled with the cardamom, ghee, and saffron for about 15 minutes till it reduces a little and you see layers of malai forming on top. Be gentle with these layers - just keep collecting them and pushing them back into the simmering milk till it thickens.
  3. You can add additional sugar if you like but I've seen that with sweetened condensed milk, there's no need. I like my rabdi only mildly sweet because it's usually served with other sweet dishes like gulab jamun or jalebi. But feel free, to adjust the sweetness to your taste
  4. To absolutely nail this rabdi recipe, make sure you use really fresh and good quality paneer, because it's such an important ingredient. If you have a few extra minutes, quickly make a batch of fresh paneer at home with my trusty recipe - Homemade Paneer In 15 Minutes
  5. Freshly made rabdi stays good for about 2-3 days in the refrigerator. You can also freeze it and use as and when you please! Frozen rabdi lasts for up to a month without preservatives.

Nutrition

Calories: 524kcal | Carbohydrates: 47g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 84mg | Sodium: 124mg | Potassium: 310mg | Fiber: 1g | Sugar: 45g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 656mg | Iron: 1mg