Easy Rabdi Recipe Just 20 Minutes Carve Your Craving

Authentic vs Instant Rabdi

Rabdi or rabri is a rich Indian dessert made using only 2 main ingredients, milk, and sugar. The authentic process involves cooking milk by constantly stirring it on low flame and reducing it until it thickens considerably. This process requires at least 1.5 hours if you intend to make at least 4-6 servings. Additionally, it needs a lot of monitoring and patience. If you have all the time in this world then good luck. This dessert is worth your time and effort. But if you are hell busy like me juggling between household chores, cooking, taking care of kids, then you will love my shortcut rabdi recipe. Maybe you have a hectic job or just don’t have the patience to make elaborate dessert then you should definitely give this quick and easy rabri recipe a try. If you are looking to make a lot of servings to feed a crowd then this instant version is very convenient.

A fancy sauce over everything sweet!!!

Rabdi for me is a rich and royal sauce to dip or drizzle on desserts. It tastes good on its own but it is even better over jalebi, gulab jamun, kulfi, malpua, ghevar or even over kulfi. You can even serve chilled rabri with hot puris.

Why make Rabdi / Rabri at home?

I make Rabdi at home because none of the mithai shops near me sell it. Growing up in a Rajasthani family, I had rabdi countless times on almost all festivities like Diwali, Holi, and Raksha Bandhan. Away from home cravings are still there. I don’t even have to think twice when making this easy less time-consuming version of rabri. The Instant rabdi is super easy and actually quicker than baking a cake. Indian festivals like Diwali or Holi calls for rich and gourmet homemade treats, Ummm so why not make something uncomplicated like this “Rabdi”. Serve this homemade rabdi chilled with warm gulab jamun, malpuas, or jalebi and you will instantly be a superstar.

Ingredients to make this easy rabdi recipe

Today’s Rabdi recipe is made without khoya, milk powder, or condensed milk. I have used store-bought ricotta cheese, evaporated milk, and sugar as the main ingredients. These ingredients are conveniently available in every grocery store. I love the convenience of store-bought ingredients to make my life easier on hectic days especially during occasions like Diwali where there is so much to cook in the kitchen.

Use this easy shortcut method –

Place ricotta cheese and evaporated milk in a wide heavy bottom pan. Switch on the stove on medium heat. With a non-stick safe spoon slowly stir everything until smooth. Cover and cook for 4 minutes. Take off the lid and stir midway to make sure nothing sticks to the bottom. Covering helps to quicken the process. Now open the lid and let the mixture cook until it reaches a boil. Add in the saffron and cardamom. After it starts to boil lower the heat and keep stirring occasionally, making sure you scrape the sides as well. Add in the sugar stir well. At this point, you will have to stir frequently until it thickens to the desired consistency. Add in the almond flour (optional) and cook for additional 2-3 minutes. The consistency – Keep it on a thinner side as Rabdi will thicken considerably after chilling. Take out the rabri in a bowl and let it cool down completely at room temperature. Once rabdi cools down, simply blend ⅓rd cup rabdi in a blender. This is my hack to make the instant rabdi extra creamy and totally mimic the authentic version. Add blended rabdi back to the bowl, add rose water if desired, and mix well until combined. Chill the bowl in the fridge ( not the freezer) covered for at least 5-8 hours before eating.

Important notes to make the best rabdi instantly

Always use a heavy bottom nonstick pan to avoid the mixture to stick at the bottom. Stir often. Use a wide surface pan to expedite the process of making rabdi. Blending a part of the rabdi mix might feel like an additional step but it brings the rabdi together and mimics the authentic one. Rabdi thickens considerably after it cools. So do not reduce it to the consistency you want. Keep it a bit thin like a milkshake. Chill rabdi for at least 6 hours or overnight before eating. Refrigerating helps flavors to meddle and rabri to thicken. After chilling if rabdi is too thick, then add cold milk to it, 1 tablespoon at a time, and mix well to achieve the desired consistency.

How long will Rabdi last?

Refrigerate rabdi at all times. It will stay well in the fridge for up to 3 days. KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Pin this photo for future reference. As Diwali is just around the corner I made this quick version of Rabdi Jalebi. The recipe for homemade crispy Jalebi will be next on the blog! Hope you try it soon! Wishing you all a very safe and Happy Diwali.