Easy Rabdi made with paneer. Crumbled paneer is cooked with milk, condensed milk and nuts making for a tasty dessert to enjoy this festive season.
This Instant Rabdi can be enjoyed on its own or serve it with Gulab jamun, Malpua or Jalebi.
Love Indian Desserts? Here are few of our favorites- Badam Halwa, Easy Coconut Ladoo, Instant Kalakand and Peda.
Traditional way of making rabdi is a labor of love. Whole milk is cooked for hours stirring continuously until it becomes thick and attains creamy consistency ( malai). This thickened milk is sweetened with sugar, nuts and flavored with saffron and cardamom. Every bite has a creamy, sweet and crunchy component to it.
While there is no match to the traditional method, rabdi made with paneer tastes pretty close to the classic one and the best part is it gets done in under 30 minutes.
Ingredients for Instant Rabdi:
Paneer- fresh homemade paneer is recommended. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. When using store bought paneer grate the paneer or crumble them to very small pieces.
Milk – use whole milk to attain thick creamy consistency.
Nuts – used cashew and almonds for crunch, you can also add pistachio.
Flavoring – saffron and cardamom
How to make Instant Rabdi
Heat 2 tablespoons of milk and add a generous pinch of saffron to it. Let the saffron steep through for few minutes.
Crumble the paneer to small pieces. If using store bought paneer you can grate the paneer or crumble them to very small pieces.
Heat a wide pan with large surface area (helps in evaporating process and thickens faster). Add one teaspoon of ghee and melt it. Add 3 cups of whole milk and boil it for 5 minutes.
Add sweetened condensed milk and saffron milk and cook for 5 minutes till condensed milk combines well.
Add the crumbled paneer to the milk mixture. In medium-high flame cook the mixture for 12-13 minutes stirring often. The mixture will slightly get thicker. Taste and adjust the sweetness.
Now add the finely chopped nuts and cook for another 7 minutes on medium to high flame. Finally add the cardamom powder. Rabdi should be semi thick, not too thick or too thin. Rabdi will thicken further as it cools and when it is refrigerated. The last picture was taken after 30 minutes of cooling.
Refrigerate for atleast 6 hours before serving.
Serving Suggestions:
Enjoy the chilled Rabdi by itself or pair it with Gulab Jamun, Jalebi or Malpua.
Tips and Notes:
Fresh homemade paneer is recommended. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. When using store bought paneer grate the paneer or crumble them to very small pieces.
The rabdi thickens further when it is cools. If it become too thick add little more milk and condensed milk.
Nuts add the much needed crunch to the rabri, but if you have any guests with nut allergies you can skip them.
Instant Rabdi
Ingredients
- 3 cups + 2 tablespoons whole milk
- 1 ½ cups crumbled fresh paneer see note 1
- 1 cup + 1 tablespoon sweetened condensed milk or to taste
- 10 cashews, finely chopped
- 10 almonds, finely chopped
- 1 teaspoon ghee
- 4 cardamom pods, powdered
- big pinch saffron
Instructions
- Heat 2 tablespoons of milk and add a generous pinch of saffron to it. Let the saffron steep through for few minutes.
- Crumble the fresh paneer to small pieces. If using store bought paneer you can grate the paneer or crumble them to very small pieces.
- Heat a wide pan with large surface area (helps in evaporating process and thickens faster). Add one teaspoon of ghee and melt it. Add 3 cups of whole milk and boil it for 5 minutes.
- Add sweetened condensed milk and saffron milk and cook for 5 minutes till condensed milk combines well.
- Add the crumbled paneer to the milk mixture. In medium-high flame cook the mixture for 12-13 minutes stirring often. The mixture will slightly thicken. Taste and adjust the sweetness.
- Now add the finely chopped nuts and cook for another 7 minutes on medium to high flame. Finally add the cardamom powder. Rabdi should be semi thick, not too thick or too thin. Rabdi will thicken further as it cools and when it is refrigerated.
- Refrigerate for atleast 6 hours before serving.
- Enjoy the chilled Rabdi by itself or pair it with Gulab Jamun, Jalebi or Malpua.
Notes
- Fresh homemade paneer is recommended. But I have tried it with store bought refrigerated paneer ( not frozen paneer) as well and it works. When using store bought paneer grate the paneer or crumble them to small pieces.
- The rabdi thickens further when it is cools. If it become too thick add little more milk and condensed milk.
- Stir often to avoid burnt bottom.
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