Shahi Rabri, How To Make Shahi Rabri

shahi rabri recipe | instant shahi rabdi | paneer rabri | rabri with condensed milk | microwave rabri |

shahi rabri is a luscious Indian mithai which finds its presence on occasions and festivals. Learn how to make rabri with condensed milk.

Thickened milk flavoured with saffron and cardamom and garnished with nuts is what makes shahi rabri. Looks exotic, but has simplicity along with royal taste.

To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. Allow it to cool completely. Refrigerate for at least 1 hour and serve chilled garnished with pistachios.

The authentic rabri is made by simmering condensed milk, but this instant shahi rabdi has been made within 10 minutes using condensed milk. It helps to thicken the rabri quickly, while adding creaminess to it. Further the cooking in a microwave of microwave rabri also hastens the cooking process, while reducing on the cooking time.

The cottage cheese helps to add body and flavour to the paneer rabri. This crumbled fresh paneer also lends a pleasant mouth feel. The addition of rose essence, though used in small quantities, helps to enrich its flavour further. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri.

Tips for shahi rabri. 1. It is necessary to use unsalted paneer for this recipe as salted paneer will cause the milk to split. 2. Use a good quality saffron so it imparts a good colour to the rabri which is very traditional about it. 3. Use full fat milk or buffalo’s milk for this recipe to get a thick rabri.

Enjoy shahi rabri recipe | instant shahi rabdi | paneer rabri | rabri with condensed milk | microwave rabri | with images and recipe below.