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Instant rabdi recipe | quick rabdi recipe | how to make instant rabdi

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Indian sweets
Cuisine Indian
Servings 5

Ingredients
 

  • for instant rabdi
  • 500 ml milk
  • ½ sugar
  • ½ tsp cardamom powder
  • Garnish with almond and pistachio
  • For instant rabdi mix
  • 2 tbsp wheat flour
  • 2 tbsp milk powder
  • ½ cup milk

Instructions

  • In a heavy bottom pan, add little water and milk. Bring it to boil on medium flame.
  • Meanwhile, in a bowl, add wheat flour, milk powder, and ½ cup of milk. Mix well and make a lump-free mixture.
  • Also, make a slit from soaked almonds and pistachio.
  • Now add flour and milk powder mix gradually into boiled milk and mix well.
  • Stir occasionally and get to a boil for 5-7 minutes. Once a layer of cream is formed over the milk, stick it to the sides of the vessel.
  • When milk is slightly thick then add sugar and mix well.
  • When sugar is completely dissolved, add cardamom powder and almond pistachio slits in it.
  • Switch off the flame and cool down rabdi mixture completely.
  • Then scrape off the collected cream from the sides and give a good stir.
  • Garnished with chopped dry fruits and serve chilled.

Notes

  • add little water to the pan, so the boiling milk will not stick to the bottom of the pan.
  • make a lump-free flour and milk powder mixture.
  • milk starts to thicken after adding flour and milk powder mixture in it.
  • make a malai layer on the side of the pan, do not scrap it.
  • chilled rabdi for a minimum of 2 hrs before serving.