Easy Rabdi Recipe (Just 20 minutes)
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 Instant Rabdi in just 20 minutes. Satisfaction guaranteed!!!
approx. 1.5 cups (425 grams)
can evaporated milk
approx. 1.5 cups * ( 354ml) see notes
minus 1 tablespoon regular sugar
Generous pinch of saffron
pod cardamom crushed
optional but recommended
towards the end
slivered nuts of choice
Edible silver leaf & dried rose petals
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 1/3rd 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.
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.
Easy Rabdi Recipe (Just 20 minutes) https://www.carveyourcraving.com/easy-rabdi-recipe/