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Instant Rabdi

10 mins malai
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Ingredients

to grind

  • 1/4 cup whole milk
  • 1 tablespoon almond flour
  • 1/4 teaspoon cardamom powder

malai

  • 1 can of evaporated milk
  • saffron pinch
  • yellow food color
  • 1/3 cup Sugar

serve

  • nuts of your choice

Instructions

  • First, Add almond flour, milk, and cardamom powder to a mixie jar and grind well; keep aside
  • add evaporated milk to pan and heat in medium flame
  • Boil for 5 minutes, mix malai in between
  • Furthermore, add saffron, almond milk and sugar; mix well
  • add food color and mix well
  • Boil for 5 minutes, mix malai in between
  • Turn off the stove
  • serve with nuts of your choice

Video

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Notes

  1. traditionally rabdi is prepared by boiling milk for hours together, milk gets evaporated and thickened. Instead of making homemade evaporated milk to save time I have used store-bought evaporated milk
  2. almond flour makes the rabdi flavorful and also gives a perfect texture to the malai. If you don't have almond flour, soak 6 almonds. Peel and grind with other ingredients
  3. grinding almond flour gives a good texture to the malai so I would recommend grinding
  4. Adjust according to your sweetness and also the dish to which you are going to add the milk
  5. food color is optional but it gives a nice color to the malpua rabdi 
  6. I prefer milk consistency runny rabdi as sweets get soaked better in that consistency. adjust the consistency according to your preference

variation for instant rabri

  1. Soak almonds and use them instead of almond flour
  2. Add any nuts of your choice 
  3. You can rose essence/ kewra water etc.
  4. adjust sugar according to your taste 
  5. if you prefer thick milk increase the almond flour
 
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