Rabdi is a popular sweet in India made during occasions and festivals. This dessert also serves as companion to several sweets like jalebi, double ka meetha, malpua, falooda and many more. It is a rich dessert prepared by evaporating full fat milk which contains layers of cream and thickend milk often flavoured with cardamom and saffron, a handful of dry fruits in the garnish makes it even richer.
Kolkata is utterly famous for its rabdi but the original recipe of rabdi is said to have come from Varanasi, Uttar Pradesh. Originally it is made by boiling milk in a thick bottomed, large and open mouthed vessel. Milk has to be continuously boiled and the layers of cream which appear have to be clung to the sides of the vessel using a spatula until the whole milk reaches to desired consistency needed for rabdi. The process is easy but can be very tedious because it takes a lot of time and patience so what I have for you today is an instant recipe for rabdi which takes cook time of maximum 10 to 12 minutes.
The process of rabdi making often becomes a shortcoming for us and I’m sure most of you would agree with me. I have the patience to stand and stir milk for an hour but many of us may not. Instant rabdi mixes are available in the market these days but I do not prefer using them, I suggest you to make at home and it will be done in no time. Trust me, this is as tasty as the original, It works for me atleast.
Made this at home last weekend and it was a big hit, was polished off within a day. My father loved it infact and kept asking for more. I served it with double ka meetha and it went really well with it. Mildly sweet, thick and creamy like the original rabdi, this recipe is truly a winner so I highly recommend you to try it out this Diwali or for any occasion or celebration at home.
Instant rabdi uses three main ingredients to land up to such a wonderful dessert as good as the original, fresh cream/cooking cream, bread crumbs and khoya. I used Amul fresh cream which is the easiest available brand here in India. Keep in mind that you have to use single cream which is often used for cooking and not double/heavy cream. Bread crumbs are easily available or you can even make it on your own. For the khoya I used my own khoya recipe from the blog. You can make it yourself or buy from the market. I had it stored so used some, if you want instant, prefer buying it because making khoya at home is as tedious as making rabdi.
- Fresh cream - 1cup (I used Amul single cream)
- Khoya/Mawa (grated) - ½ cup
- Bread crumbs (fine) - ¼ cup (use white bread)
- Milk - ¼ cup to ½ cup
- Sugar - 3 to 4 tsp / as required
- Saffron strands - few (soaked in 1 tbsp warm milk)
- Cardamom powder - a pinch
- Dryfruits (as per choice) - to garnish
- In a thick bottomed pan, pour cream and start heating on a low flame. Keep stirring.
- As soon as you see the cream is about to boil, add the khoya and mix well.
- Then add the bread crumbs while stirring continuously. The bread crumb is used to thicken the mixture. You can add less if you wish.
- Now add the sugar and saffron dissolved in milk.
- You will see, the mixture starts getting thick, just then add milk. I added nearly ½ cup milk. You may add ¼ cup as well.
- When the mixture boils, add a pinch of cardamom powder, mix well and switch of the flame.
- Cool it down, chill, garnish with dry fruits and serve.