Rabdi is a milk based, delicious and rich Indian dessert made with thickened sweetened milk and flavored with cardamom , saffron and a few nuts. The traditional preparation of rabdi is a time taking process as the milk is simmered and reduced on low flame, however this instant rabdi recipe made with condensed milk will save you lots of time, you don’t have to slog in kitchen for hours and the heavenly taste will leave you and your family asking for more!!
Rabdi is usually prepared in broad shaped kadhai or you can use a shallow broad pan. The pan or kadhai should always be thick bottomed so the milk doesn’t get burnt. The flame should always be medium-low so it will take some time till the desired consistency is reached, but the milk will get burnt if the flame is high.
Few Tips:
- Always use a thick bottom pan.
- Use full fat milk only.
- Keep stirring on low-medium heat.
- You can use grated paneer to add the texture to the rabdi.
You will love it because:
- Its perfect for potlucks
- Quick and easy
- You can use it as a topping for other desserts like Jalebis and Malpuas .
