Instant Rabri, Quick Rabdi recipe with step by step photos
Tips to remember while making Instant Rabri-
Always use full-fat milk to make instant rabri | quick rabdi | instant rabri with condensed milk, it gives a rich and creamy consistency.
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Use a broad non-stick pan to make Rabdi, as the milk will evaporate faster in a broad vessel and cook fast. Also, ensure it has a thick bottom or else the milk will quickly stick to the bottom and scorch.
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Bread crumbs and condensed milk work as thickening agents, thus reducing the overall cooking time of the Instant rabri.
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Bread crumbs also give a nice texture and mouth-feel to the Quick Rabri.
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After the Rabri starts thickening check the sweetness of the Rabri, if needed add more sugar and cook for some more time.
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We have garnished the Quick Rabri with cardamom powder but if you wish you can also garnish with almond and pistachio slivers.
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How to make bread crumbs for Quick Rabri-
For the instant Rabri recipe, we will first make homemade bread crumbs. For that, remove the crusts of the bread slices and discard. Grind the bread slices in a food processor to make fresh bread crumbs and keep aside.
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Making the Quick Rabri at home- Bring the milk to boil in a broad non-stick pan.
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- Add the fresh bread crumbs.
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Add sugar Add condensed milk.
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- Mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan.
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Once the milk has thickened, allow it to cool completely and then refrigerate for 2 to 3 hours. The Rabri will thicken further.
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Garnish the rabri with cardamom powder and serve.
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We have garnished the instant rabri | quick rabdi | instant rabri with condensed milk with cardamom powder but if you wish you can also garnish with almond and pistachio slivers. Refrigerate for atleast 1 hour and serve chilled.
Apples with kesar and Rabri-
If you like instant rabri | quick rabdi, then try a recipe using rabri. See Apples with kesar rabri. For detailed recipe check Apples with kesar rabri. Serves 4.
Ingredients
12 peeled and cored apple rings
For The Sugar Syrup
1 cup sugar
1/2 tsp saffron (kesar) strands
2 tsp rose water or kewda essence
1 tbsp milk
For The Rabdi
1 cup rabdi
1/2 cup fresh bread crumbs
For The Garnish
1/2 tsp cardamom (elaichi) powder
2 tbsp blanched and pistachio slivers
a few rose petals (optional)
For the sugar syrup
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Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Keep aside.
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Combine the sugar with 1 cup of water in a non-stick pan and cook on a medium flame for 3 to 4 minutes or till the sugar melts completely.
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Add the saffron-milk mixture and rose water, mix well and simmer for a minute. Keep aside.
For the rabdi
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Combine the hot rabri and bread crumbs in a bowl and mix well till it thickens. Keep aside.
How to proceed
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Place the apple rings in the sugar syrup and cook for 1 minute, taking care to ensure that the apple rings do not break.
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Place the apple rings on a serving dish and pour the remaining sugar syrup and rabdi evenly over it.
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Serve Apples with kesar rabri immediately garnished with cardamom powder, pistachios and rose petals.
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