instant rabri recipe | quick rabdi | instant rabri with condensed milk |
by Tarla Dalal
Added to 277 cookbooks
This recipe has been viewed 337274 times
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.
For instant rabri- To make instant rabri, 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.
- Bring the milk to boil in a broad non-stick pan.
- Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan.
- Allow the instant rabri to cool completely and refrigerate for 2 to 3 hours.
- Serve the instant rabri chilled garnished with cardamom powder.
Quick Rabri Video, Instant Rabri
Instant Rabri, Quick Rabdi recipe with step by step photos
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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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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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- 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.
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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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Nutrient values (Abbrv) per serving
| Energy | 344 cal |
| Protein | 10.4 g |
| Carbohydrates | 38.3 g |
| Fiber | 0 g |
| Fat | 13.3 g |
| Cholesterol | 24 mg |
| Sodium | 79.3 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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