For all you busy folks out there, your dream of making rabdi at home without slogging for hours is about to come true. Make a big batch of my easy Instant Rabdi in just 20 minutes. Satisfaction guaranteed!!! Video included.
Authentic vs Instant Rabdi
Rabdi or rabri is a rich Indian dessert made using only 2 main ingredients, milk, and sugar. The authentic process involves cooking milk by constantly stirring it on low flame and reducing it until it thickens considerably. This process requires at least 1.5 hours if you intend to make at least 4-6 servings. Additionally, it needs a lot of monitoring and patience. If you have all the time in this world then good luck. This dessert is worth your time and effort.
But if you are hell busy like me juggling between household chores, cooking, taking care of kids, then you will love my shortcut rabdi recipe. Maybe you have a hectic job or just don’t have the patience to make elaborate dessert then you should definitely give this quick and easy rabri recipe a try. If you are looking to make a lot of servings to feed a crowd then this instant version is very convenient.
A fancy sauce over everything sweet!!!
Rabdi for me is a rich and royal sauce to dip or drizzle on desserts. It tastes good on its own but it is even better over jalebi, gulab jamun, kulfi, malpua, ghevar or even over kulfi. You can even serve chilled rabri with hot puris.
Why make Rabdi / Rabri at home?
- I make Rabdi at home because none of the mithai shops near me sell it.
- Growing up in a Rajasthani family, I had rabdi countless times on almost all festivities like Diwali, Holi, and Raksha Bandhan. Away from home cravings are still there.
- I don’t even have to think twice when making this easy less time-consuming version of rabri.
- The Instant rabdi is super easy and actually quicker than baking a cake.
- Indian festivals like Diwali or Holi calls for rich and gourmet homemade treats, Ummm so why not make something uncomplicated like this “Rabdi”.
- Serve this homemade rabdi chilled with warm gulab jamun, malpuas, or jalebi and you will instantly be a superstar.
Ingredients to make this easy rabdi recipe
Today’s Rabdi recipe is made without khoya, milk powder, or condensed milk. I have used store-bought ricotta cheese, evaporated milk, and sugar as the main ingredients. These ingredients are conveniently available in every grocery store. I love the convenience of store-bought ingredients to make my life easier on hectic days especially during occasions like Diwali where there is so much to cook in the kitchen.
- Ricotta Cheese – Full fat Ricotta is a soft cheese made by curdling milk and cream, very similar to making fresh paneer. Its texture works great to make rabdi. Use full fat i.e whole milk ricotta cheese to make rich rabri. If you love ricotta cheese then do try my Triple Chocolate Kalakand & 5 ingredient ricotta cheese balls recipe.
- Evaporated milk – Authentic rabdi recipe takes hours to reduce milk. Evaporated milk is already reduced milk by taking out 60% of water. By using evaporated milk we are going to save a lot of our precious time. This milk is available in the baking section in small cans and not in the refrigerator section.
- Almond Flour – I love adding it as a quick binder for making Instant rabdi. It a better and richer option than cornstarch. ( use if you like thick rabri, completely optional).
- Tastemakers- Saffron, rose water, cardamom adds plenty of flavor to this dessert.
- Nuts – Indian sweets without nuts are incomplete. So, add slivered almonds, pistachios generously for richer texture and taste.
Use this easy shortcut method –
- Place ricotta cheese and evaporated milk in a wide heavy bottom pan.
- Switch on the stove on medium heat.
- With a non-stick safe spoon slowly stir everything until smooth.
- Cover and cook for 4 minutes. Take off the lid and stir midway to make sure nothing sticks to the bottom.
- Covering helps to quicken the process.
- Now open the lid and let the mixture cook until it reaches a boil.
- Add in the saffron and cardamom.
- After it starts to boil lower the heat and keep stirring occasionally, making sure you scrape the sides as well.
- Add in the sugar stir well.
- At this point, you will have to stir frequently until it thickens to the desired consistency.
- Add in the almond flour (optional) and cook for additional 2-3 minutes.
- The consistency – Keep it on a thinner side as Rabdi will thicken considerably after chilling.
- Take out the rabri in a bowl and let it cool down completely at room temperature.
- Once rabdi cools down, simply blend ⅓rd cup rabdi in a blender.
- This is my hack to make the instant rabdi extra creamy and totally mimic the authentic version.
- Add blended rabdi back to the bowl, add rose water if desired, and mix well until combined.
- Chill the bowl in the fridge ( not the freezer) covered for at least 5-8 hours before eating.
Important notes to make the best rabdi instantly
- Always use a heavy bottom nonstick pan to avoid the mixture to stick at the bottom. Stir often.
- Use a wide surface pan to expedite the process of making rabdi.
- Blending a part of the rabdi mix might feel like an additional step but it brings the rabdi together and mimics the authentic one.
- Rabdi thickens considerably after it cools. So do not reduce it to the consistency you want. Keep it a bit thin like a milkshake.
- Chill rabdi for at least 6 hours or overnight before eating.
- Refrigerating helps flavors to meddle and rabri to thicken.
- After chilling if rabdi is too thick, then add cold milk to it, 1 tablespoon at a time, and mix well to achieve the desired consistency.
How long will Rabdi last?
Refrigerate rabdi at all times. It will stay well in the fridge for up to 3 days.
KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Pin this photo for future reference. As Diwali is just around the corner I made this quick version of Rabdi Jalebi. The recipe for homemade crispy Jalebi will be next on the blog! Hope you try it soon! Wishing you all a very safe and Happy Diwali.
Celebrate Indian Festivals with these mouthwatering recipes-
- Gulab Jamun Thandai Mousse
- Mango Pannacotta without gelatin
- Shakarpara Recipe Fried & Baked
- Nankhatai
- Crispy Chakli
- Whole Wheat Jaggery Malpua
Let’s make Instant Rabdi
Easy Rabdi Recipe (Just 20 minutes)
Ingredients
- 15 oz ricotta cheese approx. 1.5 cups (425 grams)
- 12 oz can evaporated milk approx. 1.5 cups * ( 354ml) see notes
- ½ cup minus 1 tablespoon regular sugar
- Generous pinch of saffron
- 3 pod cardamom crushed
- 1 tablespoon almond flour optional but recommended
- 1 teaspoon ghee towards the end
- ¼ cup slivered nuts of choice
- Edible silver leaf & dried rose petals optional
- 1 teaspoon rose water optional
Instructions
- Place ricotta cheese and evaporated milk in a wide heavy bottom pan.
- Switch on the stove on medium heat.
- With a non-stick safe spoon slowly stir everything until smooth.
- Cover and cook for 4 minutes. Take off the lid and stir midway to make sure nothing sticks to the bottom.
- Covering helps to quicken the process.
- Now open the lid and let the mixture cook until it reaches a boil.
- Add in the saffron and cardamom.
- After it starts to boil lower the heat and keep stirring occasionally, making sure you scrape the sides as well.
- Add in the sugar stir well.
- At this point, you will have to stir frequently until it thickens to the desired consistency.
- Add in the almond flour (optional) and cook for additional 2-3 minutes.
- The consistency - Keep it on a thinner side as Rabdi will thicken considerably after chilling.
- Switch off the flame and stir in ghee until mixed well.
- Take out the rabri in a bowl and let it cool down completely at room temperature.
- Once rabdi cools down, simply blend ⅓rd cup rabdi in a blender.
- This is my hack to make the instant rabdi extra creamy and totally mimic the authentic version.
- Add blended rabdi back to the bowl, add rose water if desired, and mix well until combined.
- Fold in the nuts.
- Chill the bowl in the fridge ( not the freezer) covered for at least 5-8 hours before eating.
Step by Step video of the recipe -
Notes
Possible Substitutes
- Evaporated milk cans are easily available in the baking section of the grocery store.
- You may swap evaporated milk with half and a half and whole milk 1:1 ratio. Cooking time may increase by an extra 10 minutes.
- Swap ricotta cheese for grated fresh chenna/ paneer
- Almond flour is optional but binds this rabdi very well. If you have it do use it.
Important notes to make the best rabdi instantly
- Always use a heavy bottom nonstick pan to avoid the mixture to stick at the bottom. Stir often.
- Use a wide surface pan to expedite the process of making rabdi.
- Blending a part of rabdi might feel like an additional step but it brings the rabdi together and mimics the authentic one.
- Rabdi thickens considerably after it cools. So do not reduce it to the consistency you want. Keep it a bit thin like dosa batter.
- Rabdi may look curdled while cooking but don't worry it comes together towards the end after blending. Remember we are creating lachedar rabdi.
- Chill rabdi for at least 6 hours or overnight before eating.
- Refrigerating helps flavors to meddle and rabri to thicken.
- After chilling if rabdi is too thick, then add cold milk to it, 1 tablespoon at a time, and mix well to achieve the desired consistency.
How long will Rabdi last?
Refrigerate rabdi at all times. It will stay well in the fridge for up to 3 days.How to eat Rabdi?
Always eat Rabdi chilled. It tastes good on its own but it is even better over jalebi, gulab jamun, kulfi, malpua, ghevar, or even over kulfi. You can even serve chilled rabri with hot puris.Nutrition
Hello Khushboo
Awesome recipe. I am going to make it for the party of 25 people. which brand ricotta cheese did you use? Please let me know.
Hello Varsha, I prefer any organic ricotta cheese. But doesn’t matter until it has just minimum ingredients like milk, salt, and vinegar.
Hi Khushboo! The recipe sounds great. It for the life of me I can’t see where the ghee has been used. What did we use it for?
Hello Hina, I have mentioned it in the ingredients as well as in the method to use it towards the end. It brightens up the flavor of the rabdi!
This is a very easy recipe. And the end result is authentic rabdi. Thank you for sharing the recipe.
I can’t get the rabdi to thicken. It’s been refrigerated overnight and is still very thin. Can I add more almond flour or should I reheat or both? .
It should definitely thicken once it starts to cool down. Place it in the refrigerator for few hours. This recipe turns into very thick rabdi if followed exactly.
This was such an amazing recipe!! Thank you for making our lives easier by posting such recipes!!
Lovely recipe.. I skipped the blending part but it still came out so beautiful.. best part was that it had that “lachchedar” consistency.. this is going to be a regular recipe for me as we all love good Raabdi!!
Thank you for your feedback Shruti. That is wonderful that you did not have to blend it.
Can i use milk powder+milk instead of evaporated milk?
Hello Samiksha, I haven’t tried it that way. In my experience, the milk will thicken but you won’t get the malai like lachas in given amount of short time.
Thanks for a lovely recipe. What can be used in place of evaporated milk since its hard to get in india
Evaporated milk is available in India in leading departmental stores. If not then use whole milk: half n half in 80:20 ratio. You will have to cook it for 3-4 minutes extra. Or if half n half is unavailable use whole milk, 1.5 times the quantity of evaporated milk, and cook a bit longer.