Rabdi Recipe

• Step 1: Take a heavy bottom pan and add milk, Nestlé MILKMAID, and the grated and mashed paneer. Mix well.
• Step 2: Bring to boil and cook till it reduces to about half, on medium heat stirring continuously and should be of pouring consistency.
• Step 3: Remove from heat and served chilled.

Tips to Make Rabdi

• Always use whole or full-fat milk in our Rabdi recipe, as it gives a creamy and rich consistency.
• Try using a pan or kadhai with a larger surface area to hasten evaporation. Also, ensure your pan has a heavy bottom, otherwise the milk may quickly stick to the bottom and burn.
• Once the Rabdi begins to thicken, check the sweetness. Add sugar if necessary and simmer for a while.
• While making our Rabdi recipe, feel free to customize it with nuts like almonds, pistachios, cashews, or pine nuts, and add flavourings such as cardamom powder, saffron, nutmeg, rose water, or vanilla essence.

FAQs on Rabdi

1. For how long does homemade Rabri stay fresh?

Regardless of the Rabdi recipe you follow, you cannot leave the sweet dish at room temperature for long. It remains good for three to four days when stored in the refrigerator in an airtight container.

2. Can Rabdi be served with other Indian sweet dishes?

Although Rabdi is typically served as a chilled standalone dessert, it tastes great when combined with other Indian sweets. You can pair this creamy dessert with gulab jamun, jalebi, and malpua.

3. What can be used to garnish Rabri?

We left out the garnishing step in our Rabdi recipe because it's a personal choice. Normally, Rabri is garnished with sliced almonds and pistachios, but you can also use saffron, pine nuts, or cashews if you prefer.

4. Can I use low-fat milk to make Rabdi?

Don't use skim or low-fat milk for this dessert. Though you can choose homogenized milk, remember it will make thinner malai layers and less creamy Rabdi.

5. Is there any faster way of making Rabri?

While making Rabri typically requires a significant amount of time, you can expedite the process at home by using our Rabri recipe and Nestlé MILKMAID. The thick condensed milk reduces the overall cooking time of Rabri while maintaining its creamy flavour.