Rabdi (or rabri) is sweet thickened milk which is rich, creamy and absolutely delicious. Sharing the easy method of making rabri with ricotta cheese and sweetened condensed milk.
This classic North Indian sweet is referred as both rabdi or rabri. In the traditional method,the milk is boiled and reduced to 1/3 of its volume. To this thickened creamy milk, sugar, nuts and cardamom are added. It is a very rich and decadent dessert, but takes time and patience to make it.
If you love rabri and looking for an easy method to make at home, this recipe is for you. Making rabdi takes time and patience with constant stirring and reducing the milk. Today I am sharing the easy method of making homemade rabri with ricotta cheese and sweetened condensed milk in the instant pot.
Ingredients needed to make Easy Rabdi Recipe-
How to make home made rabdi (rabri) with step by step pics –
Step 1- Soak little saffron in 2 tbsp of warm milk. Chop the cashew and almonds and crush some cardamom.
Step 2- Turn the instant pot on Saute mode,add a tea spoon of ghee and melt it making sure it covers the entire pot and the sides. Cancel the saute mode. Now add the milk, ricotta cheese and sweetened condensed milk.
Step 3 – Mix it to remove any lumps. Make sure nothing is stuck to the bottom of the pan.
Step 4 – Press manual mode (or pressure cooker mode) and cook for five minutes. Release the pressure after 5 minutes.
Step 5 – The milk will look curdled, please don’t panic. Mix everything and soon the mixture will look like rabdi. . Add the soaked saffron milk, chopped nuts and cardamom powder and give a mix.
Step 6 – Check for sweetness and adjust. Transfer the rabdi to a different container. If you have rose water you can add it now (its optional).
Step 7- Chill the rabdi for atleast 4 hours before serving. Just remember that the rabdi thickens further when stored in the refrigerator. If it is too thick for you, just add little cold milk.
What to serve rabri with?
You can serve rabri warm or chilled. Personally I love it chilled. Chilled Rabdi can be served with Gulab Jamun, Shahi Tukda, Jalebi, Falooda or Malpua.
Rabdi served with Gulab Jamun
Rabri served with Shahi Tukda
Tips to make best tasting rabdi
- Add lots of chopped nuts like almonds, cashew or pistachio
- Use 2 % milk not the skim milk or 1 % milk or full fat milk.
Storing Rabdi
After the rabdi cools, transfer it to a air tight container and store in the refrigerator for up to five days.
More Ricotta Cheese Desserts-
Easy Kalakand with ricotta cheese
If you are looking for more easy desserts, then do try my collection of 5 Indian sweets made under 15 minutes
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Easy Rabdi Recipe ( Rabri recipe)
Equipment
- Instant pot 6 qt
Ingredients
- 2 cups 2 % milk (recommended) please see the notes
- 3/4 cup ricotta cheese
- 2/3 cup sweetened condensed milk or to taste
- 1 tsp ghee
- 2 tbsp chopped cashew
- 2 tbsp chopped almonds
- 2 cardamom pods, powdered
- pinch of saffron, soaked in 2 tbsp warm water
- 1/4 tsp rose water (optional)
Instructions
Rabdi recipe Instant Pot Method-
- Soak little saffron in 2 tbsp of warm milk. Chop the cashew and almonds and crush some cardamom.
- Turn the instant pot on Saute mode,add a tea spoon of ghee and melt it making sure it covers the entire pot and the sides. Cancel the saute mode. Now add the milk, ricotta cheese and sweetened condensed milk.
- Mix it to remove any lumps. Make sure nothing is stuck to the bottom of the pan.
- Press manual mode (or pressure cooker mode) and cook for five minutes. Release the pressure after 5 minutes.
- The milk will look curdled, please don’t panic. Mix everything and soon the mixture will look like rabdi. . Add the soaked saffron milk, chopped nuts and cardamom powder and give a mix.
- Check for sweetness and adjust. Transfer the rabdi to a different container. If you have rose water you can add it now (its optional).
- Chill the rabdi for atleast 4 hours before serving. Just remember that the rabdi thickens further when stored in the refrigerator. If it is too thick for you, just add little cold milk.
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