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23 recipes

Rabdi Recipe, 37 Rabri Recipe Collection

Rabdi or Rabri is a luscious and creamy Indian dessert made by simmering milk on a slow flame for a long time. Always ensure you use a thick bottomed pan and full-fat milk. Scraping the sides and top helps in achieving the required consistency. You can also add ingredients like cardamom powder, grated nutmeg, saffron, dry fruits to enhance the flavour.

The addition of ingredients like corn flour or bread slices will help you reduce the cooking process. It reduces the time and energy we spend laboriously stirring the milk till it thickens. Try your hands on this Instant Rabri and prepare it within minutes to surprise even a sudden guest! Also, you can mix together all the ingredients in a deep bowl and microwave on HIGH for 6 minutes to make this Shahi Rabri.

Healthy Rabri

By substituting full-fat milk with low-fat milk and addition of little sugar or sugar substitute can help you make healthy rabdi. Oats provide the thick consistency to milk after simmering. Pear Rabdi with Oats Milk and Oats and Orange Rabdi are some diabetic friendly Indian dessert recipes. Also, this apple rabri with unpeeled apple provides the required fibre and subtle flavor to the dish.

Innovative Rabdi Recipes

The delicious chenna made by curdling milk can be transformed into a sinful Chenna Rabri. You can also add small rasgullas made by curdling chenna in a rabri to make Angoori rabdi. It is not only quick and easy, but also delicious.

You can also make rabri recipes like Sweet Potato Rabdi, Baked Boondi with Rabri, Cored Apples with Kesar and Rabdi, Pear Rabdi and serve it to your friends and family.

If you enjoyed our Rabdi recipe collection then you will enjoy our Indian Dessert articles below. 

65 Barfi Recipes
139 Basic Desserts Recipes
417 Fruit Based Desserts Recipes
243 Desserts Dry Fruit Flavours Recipes
111 Halwa Recipes
138 Ice-Cream Recipes
111 Kheer Recipes
60 Mousse Recipes
107 Peda Laddoo Recipes
137 Puddings Recipes
496 Traditional Indian Mithai Recipes

Happy Cooking!

 


instant rabri | quick rabdi | instant rabri with condensed milk | 12 amazing images. This is an instant recipe that uses bread to thicken the rabri almost instantly. It reduces the time and energy we spend laboriously stirring the milk till it thickens in the traditional rabri recipe. instant rabri is made by boiling full fat milk. Adding sugar, condensed milk and bread crumbs to reduce the overall cooking time of quick rabdi. Refrigerate for at-least 1 hour and serve instant rabri with condensed milk chilled. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri. Check out our collection of rabri recipes to make Innovative Rabdi Recipes like Sweet Potato Rabdi, Baked Boondi with Rabri, Cored Apples with Kesar and Rabdi, Pear Rabdi! Enjoy how to make instant rabri | quick rabdi | instant rabri with condensed milk with detailed step by step photos and video below.

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images. sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri. To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers. Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king! Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc. Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli. Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled. Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.

apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images. apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri. To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled. Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too. This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic. Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time. Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet. Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos.

basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images. Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly. Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal. Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste. Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos.

Low fat milk thickened with apple. The addition of nutmeg and cardamom blends well with the subtle flavours. Try not to peel the apple, as much of the fibre is present in the peel and just below it. Select sweet apples for this recipe, as sharp apples can split the rabadi bitter and so render it useless. Also try other diabetic friendly Indian sweets like Paneer Kheer and Malai Peda .

Luscious and creamy rabri is one irresistible dessert, with a lingering taste that taunts you for long after the cup is empty! Sadly though, it is loaded with fat from milk and sugar. How about giving the traditional recipe a fruity twist that is not exciting but low-cal too? This quick, easy and delicious Pear Rabri is made with low-fat milk and grated pear, which not only pools in ample nutrients but also imparts a rich texture to this spice-laced dessert.

Typical milk-based desserts like rabdi and kheer are often thought to be out-of-bounds by lactose-intolerant people. Fret not! Here is a fabulously tasty Pear Rabdi with Oats Milk. Perfect for those facing lactose intolerance, this creamy dessert has a luscious mouth-feel and a beautiful fruity flavour. The oats milk appears to be a bit sticky when you make it, but don’t worry, it will be just fine after you refrigerate the Pear Rabdi. However, have it within an hour of preparation to avoid lumpiness.You can also try your hand at other lactose free desserts like Almond Berry and Coconut Cake and No Bake Oats Muesli and Peanut Butter Cookies .

Sweet boondi is drowned in rabdi, laced with spices and nuts, and baked in an oven. What you get, is just incomparable to any dessert you might ever have tasted so far! Baked Boondi with Rabdi combines the intensely milky flavour of rabdi with the charming aroma of cardamom and speckles of sweet boondi, resulting in a burst of flavours and textures in every mouthful. Serve this dish immediately upon preparation to get the best experience. Some more traditional desserts that are ideal after dinner treats - Green Peas Kheer, Apple Rabadi , Sitafal Firni , Chum Chum , Chenna Malpua , Ghevar with Rabri , Makai ka Halwa , Walnut Halwa and Moong Dal Halwa .

Chenna, made at home by curdling full-fat milk, is thickened and sweetened to make a delicious Chenna Rabri. With aromatic hints of saffron and cardamom, this rabri is a delightful dessert all by itself, but adding chopped fruits to it before refrigerating makes it all the more irresistible. While you can add any fruits to this, tangy fruits balance the sweetness of the rabdi better making the outcome more enjoyable. Serve chilled, garnished with chopped nuts.

malai ghevar recipe | rabdi ghevar | ghevar with rabri | with 39 amazing images. malai ghevar is a honeycomb shaped delicacy made using plain flour and ghee that has originated in Rajasthan. Learn how to make malai ghevar recipe | rabdi ghevar | ghevar with rabri | malai ghevar, also called rabdi ghewar, is a Rajasthani delicacy made if different shapes and are either sweetened with syrup or served topped with sweet rabdi and some dry fruits. When you take a bite of this rich, exotic, and lip-smacking rabdi ghevar dessert, you feel the joyride of a wonderland. It turned out so lip-smacking and looked utterly gorgeous as well. ghevar with rabri are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared for the Teej or rakhi festival. But you can enjoy these at any time of the year by just following the recipe. Tips to make malai ghevar : 1. Make sure the batter is chilled everytime you make perfect ghevar. 2. Gently loose the sides of the ghevar otherwise it will break. 3. This is the Ganj shown in the picture used to make ghevar. 4. Make sure ghee should be hot enough everytime you make ghevar. 5. Do not add too much batter at a time, as it splutters and settles at the sides of the ganj. Once the spluttering reduces keep pouring little batter in the centre. 6. You can store the ghevar with sugar syrup in an air tight container for 1 week. 7. Do not pour hot sugar syrup on the ghevar. 8. Pouring sugar syrup on the ghevar placed on the rack ensures that the excess sugar syrup is drained. 9. Serve the ghevar within 2 hours after applying rabdi on it or else it becomes soggy. Enjoy malai ghevar recipe | rabdi ghevar | ghevar with rabri | with detailed step by step images.

Milk is thickened with fresh bread crumbs to give you an instant rabdi. This is not the original recipe but one that's used to make a really creamy rabdi in a jiffy.

Grated coconut and paneer, evenly blended into rolls and served with an apple flavoured rabri.

rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with 14 amazing images. rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is a North Indian traditional sweet dish. Learn how to make rabdi. Rabdi recipe also known as rabri is a perfectly proportioned combination of milk and sugar, thickened traditionally in a broad-bottomed vessel. When making rabdi, it is very important to stick the cream (malai) to the side of the pan to make lachhedar rabri recipe. Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi and give the wonderful mouthfeel of the malai. This authentic luscious and creamy rabdi recipe is just made in 30 minutes. Many Traditional Indian Favourites like Gulab Jamun, Jalebi and Malpuas taste awesome when eaten topped with rabri. Tips for making rabdi: 1. You can add a pinch of cardamom powder to enhance the taste. 2. Sticking cream (malai) to the sides of the pan its very important to have lacchedar malai rabdi. 3. Instead of sugar you can also use condensed milk. 4.Make sure you stir it ocassionally or else the rabdi might burn. Enjoy how to make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with detailed step by step images.

Making rabri, the traditional way, is a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture. I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture. Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup.

Oats and Orange Rabdi, this rabdi is an unbelievably tastier and healthier version of the traditional high calorie sweet. Low-fat milk, minimal amount of ghee and high fibre oats brings the calorie count down to only 98 per serving – enough reason to forget the original and add this to a diabetic menu intermittently during festivals! Try other diabetic friendly sweet dishes like Date and Apple Kheer , Diabetic Caramel Custard , Gajar Halwa , Oats Apple Phirni and Shrikhand .
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