Instant rabdi recipe with paneer. Craving rich and creamy traditional rabdi but don’t have hours to prep? This recipe is your answer! Made with simple ingredients like milk, condensed milk, paneer, cardamom and saffron, this easy version delivers authentic taste and creamy texture of classic rabdi in just 20 minutes. With grated paneer as the key ingredient imparting the luscious texture in less time, the recipe is simple to follow and easy to make. Garnished with crunchy almonds, pistachios and fragrant saffron, this delightful Indian sweet is perfect for celebrations, and special occasions.
Why I Love This Quick And Creamy Indian Dessert
Known for its creamy texture, sweetness and irresistible flavor, rabdi is a much loved Indian dessert. Traditionally, it is prepared by slowly boiling full fat milk until it reduces and thickens to develop layers of flavor. The instant version with paneer is a simpler and faster alternative without compromising on its authentic decadence. By combining grated paneer, full-fat milk, condensed milk, and aromatic ingredients such as saffron and cardamom, you can prepare a rich and satisfying dessert in a fraction of time.
Traditional rabdi can take a long time to prepare. The instant version significantly reduces cooking time by using paneer and condensed milk. Paneer also adds a naturally soft and creamy texture to this dessert. Moreover, you can adjust the sweetness, thickness and flavor according to your preference.
A few tips to make the perfect rabdi:
- Fresh soft paneer gives a smoother texture.
- Full fat milk for rich, creamy dessert.
- Cook over low to medium heat.
- Allow time to chill to help the flavors develop.
- Fresh cardamom gives a stronger aroma than pre-ground powder.
Key Ingredients In Instant Rabdi Recipe
- Paneer - This Indian style cheese is the star ingredient.
- Milk - Full fat milk provides the creamy base.
- Condensed milk - Makes the rabdi sweet and gives a smooth, luxurious consistency.
- Cardamom - For the classic aroma.
- Saffron - Gives the subtle golden color and flavor.
How To Make Instant Rabdi
Step 1 - Heat milk with condensed milk
Pour milk into a saucepan and heat over medium-high flame. Once the milk starts to boil, allow it to simmer. Add condensed milk to make it creamy. Stir continuously until it is fully incorporated.
Step 2 - Add grated paneer
Grate paneer finely, and make sure there are no large chunks. Finely grated paneer blends more easily into the milk mixture. As paneer absorbs some of the milk, the mixture gradually becomes thicker and develops a consistency similar to traditional rabdi.
Step 3 - Add saffron and cardamom
Infuse saffron in a little warm milk, and add this to the milk mixture. Add cardamom and stir gently so that the flavors are distributed evenly throughout the mixture. Finally, simmer until it reaches the desired thick consistency before garnishing with nuts.
Instant Rabdi Recipe With Paneer
Ingredients
For saffron milk:
- 7-8 saffron strands
- 2 tablespoons warm milk
For instant rabdi:
- 1 liter full-fat milk
- ¾ cup condensed milk
- 1 cup grated paneer, homemade or store bought
- ½ teaspoon ground cardamom
To decorate:
- Sliced almonds pistachios saffron strands rose petals
Instructions
Make saffron milk:
- Place saffron strands in a small bowl. Add warm milk.
- Mix and set aside for about 10 minutes.
Make instant rabdi:
- Place milk in a large saucepan over medium heat. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Once the milk starts to boil, reduce the heat and allow it to simmer for 2-3 minutes.
- Add condensed milk and stir continuously until it is fully incorporated.
- Add more or less depending on the level of sweetness you like.
- Simmer for about 2 minutes.
- Add paneer. Stir gently and allow the mixture to simmer for about 8-10 minutes or until the mixture starts to thicken.
- Add saffron milk and cardamom. Stir. Simmer for another 2-3 minutes.
- Remove from heat and allow rabdi to cool slightly.
- Refrigerate for at least 1-2 hours for chilled rabdi.
- Garnish with almonds, pistachios, saffron strands and rose petals.
- Serve rabdi on its own or with jalebi, gulab jamun or malpua.
Nutrition
Like this instant rabdi recipe with paneer? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
Frequently Asked Questions About Instant Rabdi
Which paneer is best for making rabdi?
Fresh homemade paneer is ideal. The soft paneer blends easily with milk and creates a creamy consistency.
Can I make paneer rabdi without condensed milk?
Yes. You can prepare it using full fat milk and sugar. However, condensed milk makes it rich and creamy.
Can I prepare instant rabdi in advance?
Yes. You can prepare rabdi a day in advance and store in the refrigerator. Decorate with chopped nuts and rose petals just before serving.
Use this rabdi to make:
Leave a Reply