Quick and easy Rabdi recipe for a sumptuous and indulgent Indian dessert that combines the richness of sweet thickened milk with creamy paneer, saffron, cardamom, and nuts.
Add water: Place a deep non-stick pan and turn on the heat to medium-high. Add water to the pan. This prevents the milk from sticking to the pan.
Boil milk: Add milk to the pan and bring it to a boil, stirring regularly while scraping the sides of the pan with a spatula.
Soak saffron & simmer milk: When the milk reaches a boil, reduce the heat to medium. Scoop out 2 tablespoons of the warm milk and add to the saffron. Let it sit for 5 minutes for the saffron strands to release their color. Keep simmering the milk for 5 minutes, stirring every minute and scraping the sides.
Add rabdi ingredients: Now add grated paneer, condensed milk, soaked saffron with milk, milk powder, cardamom powder, and sliced pistachio to the simmering milk, and stir well.
Simmer to thicken: Continue to simmer the radbi mixture on medium heat until it begins to thicken, about 10 minutes. Stir and scrape the sides regularly during this time. The rabdi should resemble the consistency of heavy cream at this point- thick but still pourable. Keep in mind that it will thicken considerably as it cools, so don't overcook it.
Chill and serve: Pour it into a serving bowl and refrigerate to chill for 4 to 6 hours. Serve it as it is, or pair it with a jalebi.
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Notes
Paneer: Use full-fat paneer for the best results. Make your paneer at home with this easy homemade paneer recipe, or use your favorite store brand.
Milk & milk powder: Use full-fat or whole milk-based products for a rich and creamy taste. You can substitute reduced fat (2% fat) products but know that the result won't be as thick and creamy. I don't recommend fat-free paneer, milk, or milk powder in this recipe.
Sweetness level: This recipe results in a traditional, medium-sweet rabdi. You can adjust the sweetness based on your liking. For a sweeter rabdi, add another 1 to 2 tablespoons of sweetened condensed milk. For a less sweet rabdi, reduce a tablespoon or two.
Saffron: For the best aroma and color, it is important to soak the saffron strands in hot milk for 5 minutes. Don't skip this step.
Nuts: Pistachios are the traditional choice for rabdi, however, feel free to use almonds or cashews instead, or skip it altogether for a nut-free dessert.
Don't overcook: Since rabdi continues to thicken as it cools, it is important to stop the cooking process when it thickens to a heavy cream-like consistency.
Texture Fix: If your rabdi appears too thick, stir in a tablespoon or two of warm water or milk into the rabdi. You may add a little more sweetness to balance the taste. Stir in a teaspoon of condensed milk to fix the sweetness.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.