Instant Rabdi Recipe With Paneer

This instant rabri with paneer is a quick, creamy and delicious Indian dessert made with fresh paneer, milk, condensed milk, saffron and cardamom. Ready in just 20 minutes, this easy rabdi recipe gives the rich taste of classic rabdi without spending hours in the kitchen. Garnished with crunchy almonds, pistachios and rose petals, it’s perfect for celebrations and special occasions. Serve chilled or slightly warm!

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Course: Desserts

Cuisine: Indian

Prep Time: 10

Cook Time: 15

Author :Nish Kitchen

Servings 4

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.

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