RABDI
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The best recipe on the internet for authentic creamy, rich, and luscious Laccha Rabdi. Pressed for time? Keep reading for Instant Rabdi recipes.
The incredible smell of sweets emanating from the kitchen marks the onset of the festive season in India. No festivity is complete without a mouthwatering platter of sweets. While sweets are an essential part of our everyday diet, certain sweets are made only on special occasions. One such gourmet sweet is my favorite Rabdi. The very mention of Rabdi makes me drool.
I am sure I am not alone in my love for Rabdi. Every Indian's heart yearns for Rabdi on festivals like Holi and Diwali. What makes it even more desirable is the fact that it is a unique sweet in many ways. It is not overbearingly sweet yet rich and creamy, often served as a sauce with other sweets. While in India, Rabdi is available in almost every sweet shop, here in the US, I have hardly ever seen a confectionery selling Rabdi. So I decided to make my own and boy was it good?
I don't want to sound supercilious, but this recipe is the best recipe of Rabdi that you will find on the internet. It is authentic, easy, and requires a few ingredients. The recipe involves a time-intensive slow-cooking method that ultimately results in the most luscious and creamy Rabdi. You will find many recipes for making instant Rabdi, but the traditional method stands out.
The traditional method requires patience, but as they say, the fruits of patience are sweet. If, however, you are too pressed for time, I have shared recipes for making Instant Rabdi. But, to be honest, instant Rabdi is not the same as the authentic Laccha Rabdi.
WHAT IS RABDI?
Rabdi is a rich, decadent Indian dessert made by simmering milk at low-medium heat until it thickens and forms layers of malai or cream. The reduced milk is then sweetened and flavored with cardamoms, saffron, and rose water. It is then topped with chopped nuts. Often the long layers of cream are also referred to as Laccha, hence in some parts of India, it is also called Laccha Rabdi.
It is typically made at festivals or celebrations. You can however make it for parties and surprise your guests like never before.
ABOUT THE RECIPE
Making Rabdi the traditional way can be a little overwhelming and intimidating but with the right technique and instructions, it is quite easy. If you are passionate about making authentic Indian sweets, this is the ideal recipe for you.
To get the best results, here are some tips:
Use full-cream milk for the creamiest Rabdi.
Always use a heavy-bottomed steel pan to avoid sticking at the bottom and burnt smell. Non-stick pans are not the best fit because they do not allow the layers of cream to stick to the sides.
It is important to be constantly vigilant while making Rabdi. It has to be stirred every 10-12 minutes to avoid scorching. Make sure not to overdo it though.
For a professional result, use good quality saffron and rosewater for flavoring your Rabdi.
INGREDIENTS
Here is the list of items you will need to make Rabdi at home:
- Full-fat milk
- Powdered Sugar
- Cardamom powder
- Saffron
- Rosewater
- Finely chopped pistachios
HOW TO MAKE IT?
Heat milk in a heavy bottom pan and bring it to a boil.
When the milk starts to froth or forms a layer of cream/malai on top, use a spatula to gently move the cream layer to the side of the pan and stick it. Keep on simmering the milk and collecting the layers of cream on the sides of the pan.
Meanwhile, chop the pistachios and soak the saffron strands in some warm milk.
Repeat the process of collecting the layers of cream every 10-12 minutes making sure that the bottom of the pan is not scorched.
When the milk reduces to half the quantity you started with, add the powdered sugar, saffron soaked in milk, and cardamom powder.
Continue stacking the layers of cream to the sides of the pan. Stir gently to make sure that the milk does not get browned or burnt from the bottom. Repeat the process till the milk is reduced to one-fourth.
With a wooden spatula, scrape off the stacked cream layer and add to the thickened milk. If the layers seem too dry, pour some hot milk from the pot on them to soften and make scrapping easier. Add the rosewater and gently stir.
Transfer the Rabdi to a serving bowl and chill. Garnish with chopped pistachio and serve.
VARIATIONS
You may want to try flavored Rabdi like Mango Rabdi. Just make sure to add the mango pulp just before switching off the gas.
The other popular flavored Rabdi recipes that you may try are Anjeer Rabdi (fig flavored) and Sitaphal Rabdi (sugar apple flavored).
You can also make Rabdi Kulfi by freezing the rich and creamy Rabdi in kulfi molds for 8-10 hours.
INSTANT RABDI
Begin with evaporated milk, it is already reduced making the Rabdi making process faster. You can use any of the following ingredients to thicken the milk:
Eggs
Bread
Ricotta Cheese
If using eggs, beat 2 eggs (2 eggs for every 1.5 liters of milk) with ghee, a pinch of baking soda, rosewater, and cardamom essence. Let the milk come to a boil and then add the sugar, reduce the flame. Simmer for a few minutes and gently spoon the egg mixture in small quantities and stir. Repeat the process until all of the egg mixture is used up. Finish off with a few strands of saffron. Transfer to a serving bowl and chill. Serve with chopped nuts.
If using bread, discard the sides and make breadcrumbs in a food processor. Boil the milk and add the breadcrumbs, condensed milk, cardamom powder, saffron, and rosewater. Cook for 10-12 minutes on medium flame scraping the sides of the pan. Transfer to a serving bowl and chill. Serve with chopped nuts.
If using Ricotta cheese, mix it with evaporated milk and cook for 5 minutes. Add sugar, cardamom powder, saffron, and rosewater, and cook for another 2-3 minutes. Transfer to a serving bowl and chill. Serve with chopped nuts.
FREQUENTLY ASKED QUESTIONS
What is the difference between Rabdi and Basundi?
Basundi and Rabdi are two Indian sweets that are quite similar as far as the ingredients are concerned. But, they differ widely in texture and consistency.
While the Gujrati specialty Basundi is thinner, Rabdi is thick with chunks of cream (malai). Basundi is creamy with specs of cream floating around and more uniform in consistency than Rabdi. They taste quite similar except that the chunks of cream or malai in Rabdi make it unique.
How can I make Rabdi faster?
You may follow the instant Rabdi recipe that I shared for making Rabdi quickly. If you are interested to make it the traditional way but a little faster, you may start with evaporated milk. It is full-fat milk in which 60% of the water has been removed. It is already quite thick, to begin with. That way you can cut down on the time.
SERVING SUGGESTIONS
Rabdi can be served both warm or chilled. I prefer the chilled version.
Rabdi is also served as a fancy sauce on sweets like malpua, gulab jamun, Shahi Tukda, and jalebi.
You may also freeze it in kulfi molds and make Rabdi kulfis during the hot summer months.
STORING SUGGESTIONS
Make sure to cool the Rabdi before putting it in the refrigerator. You may store Rabdi in the refrigerator for up to 4 days in an airtight container.
You may also freeze it for up to 3 months. Thaw it on the countertop for at least 2 hours or in the refrigerator overnight. Before serving, sprinkle some freshly chopped pistachios and drizzle with a few drops of rosewater.
RABDI
Ingredients
- 2 liters full-fat milk
- 1 tsp cardamom powder
- 1/4 cup powdered sugar
- A few strands of saffron
- 1 tsp rosewater
- 15-20 pistachios chopped
Instructions
- Heat 2 liters of good quality full-fat milk in a heavy bottom pan and bring it to a boil.
- When the milk starts to froth or forms a layer of cream/malai on top, use a spatula to gently move the cream layer to the side of the pan and stick it. Keep on simmering the milk and collecting the layers of cream on the sides of the pan.
- Meanwhile, chop the pistachios and soak the saffron strands in some warm milk.
- Repeat the process of collecting the layers of cream every 10-12 minutes. Keep stirring occasionally to make sure that the bottom of the pan is not scorched.
- When the milk reduces to half the quantity you started with, add the powdered sugar, saffron soaked in milk, and cardamom powder.
- Continue stacking the layers of cream to the sides of the pan. Stir gently to make sure that the milk does not get browned or burnt from the bottom. Repeat the process till the milk is reduced to one-fourth.
- With a wooden spatula, scrape off the stacked cream layer and add to the thickened milk. If the layers seem too dry, pour some hot milk from the pot on them to soften and make scraping easier. Add the rosewater and gently stir.
- Transfer the Rabdi to a serving bowl and chill. Garnish with chopped pistachio and serve.
Notes:
- The recipe is for 2 liters of milk, adjust the quantity of ingredients based on how much milk you are starting with.
- You may use condensed milk for sweetening instead of sugar.
- You may start with evaporated milk to partially reduce the cook time.
- You may add nuts of your choice.
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